The sarda Fregula, also called Freula or Fregola, are typical pasta of Sardinia, in the area of the Campidano. In the form of large grains, the Fregola is similar to couscous. Obtained by rolling with the pulp of the fingers, it is then dried and then toasted in the oven, which gives it a brown color and a unique hazelnut flavor. Origin : Tuscany Ingredients : Durum wheat semolina, water. Net weight : 500gr Tasting tips : in the Sardinian gastronomy, these small very fragrant pastes are often prepared with shellfish such as clams, but are also frequently found in recipes mushrooms or meat based.
Product 100% Italian
The products of the Ancient Morelli pasta factory are unique. The secret lies in the wheat germ, which is the heart of the grain, and contains vitamins and vegetable protein. Normally, during the grinding of corn, wheat germ is removed from the bran to reduce their perishability. The major industries are forced to work without flour the germ, but the craftsmanship of Pastificio Morelli allows to replace the fresh wheat germ, into the semolina.
After years of using the wheat germ, the Antico Pastificio Morelli, has succeeded in obtaining a pasta with a unique and unmistakable flavor. During cooking emits an intense aroma of grain and water is tinged slightly green because of the presence of the germ fresh.
Pasta Morelli is considered to be of the highest quality not only because it contains wheat germ, but also because it is made with the best durum wheat semolina, which is processed according to craft technique. The machines to press the mixture slowly. After a writing hand on the frames, the drying occurs in cells where the pasta remains for 36 hours at dry out at low temperature (max 45 ° / 50 ° C). This will maintain all the organoleptic and nutritional properties of the product.
L ‘Antico Pastificio Morelli was born in 1860, it is a family business. After five generations are today the Morelli family, siblings Lucia, Antonio and Marco, to carry on the family tradition. The pasta factory produces many specialties, working simple products with ancient techniques, avoiding the use of preservatives and dyes. The result is a healthy pasta, genuine, rich flavor and full-bodied texture.