Fregola has very ancient origins, dating back millennia, and is intimately linked to the island of Sardinia in Italy. It is often compared to couscous, the only difference being that the latter is steamed and the fregola is cooked in water. It is one of the most important symbols of island tradition. Its rough texture and consistency suit various types of sauces and dishes, which vary from one region of the island to another. Uses; The most famous Sardinian recipe made with this type of pasta is Fregola with clams (Fregola allevongole), an excellent and typical first course, especially in southern Sardinia. Throughout Sardinia, it is customary to coat Fregola with tomato or white, fish-based sauces. It can also be cooked with broth, like a risotto, or used in soups. Contains: Wheat. May contain: Tree nuts (chestnuts).