Jan. 29 – Fregula, pistizone, freula or fregola. It doesn’t matter what you call it: everyone in the world of gastronomy knows this is a type of pasta very similar to couscous. The name stems from the Latin ” fricare ” or to rub and refers to the preparation procedures, which requires to rub the flour and form small balls. The typical Sardinian pasta is often accompanied with tomato sauce and clams is very difficult to find in some areas of Italy. Aabroad, where it goes by “Italian couscous,” the pasta is becoming surprisingly successful, especially in France. Here, it earned a review from the French daily “Liberation” in an extensive report by Laure Bretton dedicated to the chefs of the Elysée and other ministries, and their favorites menus. The article shows how the Sardinia specialty can make a difference: “Sardinia fregole are a small round pasta that resembles Israeli couscous but which is prepared as a risotto, but it must be cooked on the spot to avoid its collapse.” The influential weekly magazine “Le Point” had already told the nation of how the Sardinian fregolae had the favor of French. “Recently, the five-star chefs look for a small artisan pasta from Sardinia: the Fregole. Halfway between pasta pieces and couscous, this rustic variety is grilled in the oven so as to absorb overtime original aromas. Since its arrival in France, it has quickly convinced the great restaurants of Paris, which no longer seem able to cook without it.”
