The Sardinian fregola, also known as fregula, is a typical Sardinian semolina pasta characterised by its small spherical, irregular shape, obtained by manually rolling the dough inside a large bowl, before drying and toasting it.

Commonly used to prepare meat or fish soups, or else cooked with clams, its production has ancient origins dating back to the 10th century following trade with Africa.


Produced by hand, the Kiroza fregola is enriched by the use of saffron or squid ink.