Description
The Fregola Is A Semolina Dough, Durum Native Of Sardinia, The Plain Of Campidano Of Cagliari, Oristano, Italy. The, Semolina, Wetted Beforehand With Brine, Is Worked In, A Typical Container By Circular Motion. The Small Beads Are, Dried And Then Roasted In The Oven. , Traditionally, The Fregora Was Cooked In A Broth With Molds (Its Fregula, Cun Cocciula) Or Mixed With Fresh Sheep Cheese. Past, Decade, It Is Necessary, As An Accompaniment Different, Foods By Season, Lobster, Shellfish, Fish, Boletus,, Asparagus, Artichokes, Etc. His Form So Tiny Lends Itself To The Preparation Of Soups Or Salads. ,
Ingredients
Possible traces
Allergens
gluten
Storage condition
sec,
aere
Storage temperature
temp_amb
Nutritional values (pour 100g)
| Fatty acids |
egal
0.2g
|
| Energy kcal |
353.0 kcal
|
| Energy kj |
1500.0 kj
|
| Carbohydrates |
egal
70.5g
|
| Fats |
egale
1.2g
|
| Proteins |
egal
12.0g
|
| Salt |
nang
|
| Sugar |
0.4g
|
