I love finding these videos showing folks demonstrating foods that have become traditional despite having foreign roots. In the case of the semolina based pasta called fregola or fregula, the influence is Moorish. You’ll find these little balls of semolina flavored with saffron all over the south of Sardinia, especially in the Campidano plain. The video is in Italian; notice that one of the women toiling over a bowl of fregola is in her 90s. Sardinia is known for its longevity. A health care system that works for real people helps as well.
Watch the Fregula Video
Fregola, made from semolina, water, salt, eggs and a bit of saffron, goes with snails and eel, she says. Eels, anguille, are a very popular dish in Sardinia. You can see them being grilled over hardwood at festivals, or in panada di anguille, a sort of rustic eel pie.
A more accessible dish is Fregola con arselle
If you are interested in the foods of Sardinia and read enough Italian food words to make sense out of an Italian recipe, you might like Ricette di Sardinia’s Facebook Page
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