Somewhere between couscous and pasta lies Artinpasta’s organic fregola, a delicious little grain from Sardinia. Also called fregula in the local dialect, fregola's history goes all the way back to the 10th century, when it was made by hand by rolling semolina dough in a terra cotta bowl called a scivedda until it formed small beads. Today, it's passed through bronze dies, giving the surface a rough texture that clings to sauce. Its name is a reference to the way it’s made: the verb sfregolare means to crumble or reduce to crumbs.
While food historians agree it was inspired by couscous—the island of Sardinia is located between Italy and North Africa in the Mediterranean Sea—fregola is different in one important way. After it is dried, the pebble-sized grains are oven-toasted, giving them a rich, nutty flavor that brings depth to any dish.
Sardinia is the second largest island of Italy, after Sicily, and it has a unique culture that blends influences from around the Mediterranean. It’s known for gorgeous beaches, rare bitter honey, wild individuality, and, of course, fregola. Based in the Sardinian town of Pratosardo, Artinpasta is dedicated to sharing the rich culinary history of their home. Using simple, organic ingredients (“bio” means organic in Italian) sourced locally, they make traditional foods using time-honored methods. Every step of the production process is managed by hand, and the pasta is slowly air-dried to ensure the perfect balance of tenderness and bounce.