Fregula, as it is called in Sardinian, has been around for a long time, for a very long time. The first documents proving this are around 1,000 years old. This product is said to have spread with Phoenicians and Punics, others claim that it is a Sardinian creation / invention.

Fregula was supposedly mentioned as early as the 14th century in the statute of the millers of Tempio Pausania, which limited the preparation of fregula to Monday to Friday in order to be able to use the water on Saturday and Sunday to irrigate the fields.

Our certainty is that the fregula is one of the most important symbols of the island’s tradition. Its consistency makes it perfect for preparation, it can vary depending on the area. Some prepare it like a soup, others like a risotto.

It needs durum wheat semolina and water, the small, pepper-sized balls are then fried in the oven until golden brown, so they also have roasted aromas. Today, this

We got to know a small quality producer in Oristano. It has the name Corona, which has been badly used in the last two years. Stefano is infected by the virus of quality. Only about 1,000 units per day are produced in the small manufactory, but with heart and soul.