Fregola Sarda Media 500 g Casa del Grano — Artisanal Sardinian Pasta from Durum Wheat Semolina
Fregola Sarda Media Casa del Grano: traditional Sardinian artisanal pasta made from durum wheat semolina, rolled by hand into small irregular balls and slowly toasted in the oven, 500 g bag, case of 12 bags. Produced in Sardinia by Casa del Grano under the Le Tradizionali line. HACCP-compliant for HoReCa use, perfect for soups, broths and the classic fregola con le arselle.
What is Fregola Sarda
Fregola, also called fregula, is the most iconic pasta of Sardinian tradition with origins documented since the 10th century in the Mediterranean. The dough of semolina and warm water is hand-rolled in circular movements on a clay terracotta basin and then toasted in a wood oven, giving the characteristic colour gradient from pale gold to amber and the slightly nutty aroma. The medium size (3 to 4 mm) is the most versatile, balanced between fast brothy cooking and substantial al dente bite.
The producer: Casa del Grano
Casa del Grano is a historic Sardinian pasta house dedicated to traditional regional formats, operating under the Le Tradizionali line. The company sources Italian durum wheat semolina and follows the artisanal toasting protocol that distinguishes authentic Sardinian fregola from generic couscous or pearl pasta substitutes. Production complies with HACCP food safety standards and Italian PDO disciplinare references for typical Sardinian foods.
Organoleptic and technical characteristics
Irregular spherical grains 3 to 4 mm in diameter, golden-amber colour from oven toasting, firm and porous texture that absorbs broths and sauces while maintaining al dente bite. Subtle toasted-wheat aroma. Cooking time 12 to 15 minutes in salted broth, water absorption ratio approximately 2.5 to 1. Allergens: gluten from wheat. Vegan and dairy-free.
Professional uses
Five core applications for the kitchen brigade: classic Fregola con le arselle (clams) at 80 grams per portion in fish broth with garlic, parsley and a splash of white wine; Fregola con la bottarga at 70 grams per portion with grated bottarga di muggine and lemon zest; minestra di fregola with seasonal vegetables and pecorino at 60 grams per portion; Fregola al forno baked with mozzarella and cherry tomatoes at 90 grams per portion; Fregola salad cold with cucumber, mint and feta at 70 grams per portion for summer service. Always toast briefly in the pan before broth addition for amplified aroma.
Common mistakes to avoid
Three errors at chef level: cooking fregola in too much water as if it were spaghetti, which leaches starch and reduces broth body; covering during cooking, which traps steam and softens the toasted crust; overcooking past 15 minutes, which collapses the grain structure into porridge. Always cook uncovered, stir gently, and pull off heat 1 minute before target al dente.
Storage and packaging
Store the sealed 500 g bag in a cool dry place away from direct sunlight; shelf life 24 months from production. Once opened, transfer to airtight container at room temperature. Case of 12 bags (6 kg total) for HoReCa stock rotation.
Distribution and logistics in Switzerland
LAPA delivers Casa del Grano fregola across Switzerland with own fleet covering Zurich, Geneva, Basel, Bern, Lausanne, Lugano, Lucerne, St. Gallen, Winterthur and Bellinzona. For remote zones we rely on Swiss Post, Planzer, Galliker and Camion Transport. Fast delivery, 30-day invoicing for B2B customers, dedicated team support for chefs, restaurateurs and Italian gastronomies.
Who it is for
Italian restaurants and trattorias specialising in Sardinian and Mediterranean menus, seafood restaurants for fregola with clams, hotel kitchens and catering for regional buffets, Italian delicatessens and gastronomies, gourmet retailers and discerning private clients seeking authentic Sardinian pasta at HoReCa pricing. Order from LAPA, wholesale partner trusted by Swiss food service since 2016.
