Another typical first course of Cagliari cuisine is fregula sarda. Fregula is a very typical and traditional dry pasta made from durum wheat semolina. The shape is reminiscent of couscous with large, round grains and it is also close to this in preparation and taste, as well as in roasting. The best known and most popular recipe is one that calls for a sauce of cocciula – Sardinian mussels and clams – and cooking in a pan with olive oil, garlic, parsley and a pinch of breadcrumbs to garnish.
