Tag: Sardinia

Cold fregola instead of rice or pasta salad – Italian cuisine reinvented by Gordon Ramsay

La Cucina Italiana

Cold fregola: which ingredients choose for the preparation of this fresh and tasty dish? That’s the beauty of it! You can really indulge your fantasyexperiment with delicious variations and please everyone, from those who love vegetarian cuisine to those who love fish and shellfish. Yes, because among the main alternatives we find the combination of cold fregola with octopus and seafood.

Fregola, or typically called fregulait’s a dish of Sardinian origin. This is a typical, very ancient pasta, made starting from durum wheat: tradition explains that one of the words capable of telling its origin is the Latin word “ferculum”, that is “crumb”The consistency of fregola, which recalls the famous couscous, actually evokes the “crumb” effect.

Cold fregola is a perfect dish for summer. It will be a delicious alternative to cold pasta and rice salad: a lesser-known ingredient that will give us the opportunity to experiment with new combinations. We propose a very simple version, with lots of vegetables, cubes of ham and cheese. If your pantry is short, know that the basic recipe for many centuries it simply used ripe tomatoesgood extra virgin olive oil and pecorino cheese. Olives, green beans, courgettes, fresh onion and all the vegetables you love most will enrich your cold fregola: don’t forget to add a handful of chopped fresh herbsto add the scent of summer to the dish.

Cold fregola: the recipe


  • 300 g fregola
  • 200 g cherry tomatoes
  • 150 g cooked ham
  • 150 g mixed cheeses
  • 100 g green beans
  • 2 courgettes
  • 1 yellow pepper
  • 1 onion
  • 2 tablespoons Taggiasca olives
  • aromatic herbs of your choice to taste
  • extra virgin olive oil to taste
  • Salt to taste
  • pepper as needed


  1. How to prepare cold fregola? First of all, start with the vegetables which need to be cooked, like green beans: blanch them for a few minutes in boiling water. In the meantime, wash and dice the courgettes and yellow pepper.
  2. In a pan, heat a couple of tablespoons of oil, then add the courgettes together with the pepper, onion, Taggiasca olives and cherry tomatoes cut in half. Sauté for a few minutes, adding salt and pepper.
  3. Separately, bring the water to the boil, add salt and let it boil. cook the fregola for about 10 minutes about before draining. Let cool or rinse under cold running water.
  4. Then pour the fregola into the pan together with the vegetables and add a mixture of aromatic herbs: you can use basil, thyme, marjoram.
  5. Finally, add the baked ham in cubes and yours cheese favorite: perfect pairing with pecorino, parmesan or the Greek feta. If you want a vegetarian recipe, simply remove the ham.

Fregula with cod

Fresh cream, celeriac, parmesan and saffron: here is the recipe for fregula with cod.

Spaghetti with Mistras clams, Michela Murgia’s favorites – Italian cuisine reinvented by Gordon Ramsay

«Spaghetti with Mistras clams. After the passing of Michela Murgiaon August 10, 2023, his mother – Costanza Marongiu – had no hesitation in answering the questions of the Corriere della Sera on the dish that the daughter absolutely preferred. A detail of little importance, but significant, considering the impact that the writer, activist, playwright, commentator and literary critic had in our country (and not only) and whose posthumous work is now in bookstores Remember me as you like (Feltrinelli, 18.52 euros). Because in some way it sums up the love for his Sardinia, as well as the well-known attitude to “devour life”.

Italian specialities: Mistras clams

The Mistras lagoon, in the province of Oristano.

Courtesy of Municipality of Cabras

So yes, among many things, Michela Murgia also loved good food and to find out why, in particular, she considered the clams from the protected lagoon in the province of Oristanoin Sinis, we turned to Jacopo Giampaoletti, CNR biologist who studies “lagoon macro-zoobenthic organisms” here. Arselle, otherwise called clams outside Sardinia and Liguria, included. «Mistras has an excellent connection with the sea, and for filter-feeding animals this is also of great importance in terms of flavour. Furthermore, it is «the now rare Ruditapes decussatus – that is, real Italian clamsupplanted over time by the less delicious philippinarum – which still thrives in some areas of Sardinia, in addition to Mistras for example in S’Ena Arrubia and Marceddì”. Increasingly difficult to find and, in this case, at high costs (“even 25-30 euros per kilo”), it is recognized thanks to the two well separated siphons. That of the nearby Arobrea lagoons – also near Oristano, over 180 hectares of coastal ponds created between strips of sand that separate the sea from the mainland – even fall within theSlow Food’s Ark of Taste: they still come captured by hand, one by onewith a mirror and a knife – to then be sold in Sardinia and, to a minimal extent, on the continent – and they valves with a particular black and white stripe (Stubborn pintade) or just black (Cocciue niedde), the tastiest. The white clams (Cerastoderma edule), less valuable, instead have round and wrinkled valves, while the gray or black ones are slightly elongated. Just to have some coordinates, given that “imitations” abound, causing enormous damage to local fishermen.

Where to enjoy them in Cabras and surrounding areas

Spaghetti with clams and bottarga.

Courtesy Il Caminetto Restaurant, Cabras

Girotonno: the story of the 2024 edition – Italian cuisine reinvented by Gordon Ramsay

The winning dish


Second place for Brazil by chef Jefferson Elias Ribeiro da Silva, known in Italy as chef Tom; third for Palestine, represented by chefs Shady Hasbun and Samia Sowwan.

Italy, represented by chefs Carlo Biggio from Calasetta, Emiliana Scarpa from Cagliari and Benedetto Di Lorenzo from Palermo, the special prize “Luigi Biggio”dedicated to the memory of the rais of the Carloforte tuna factory who died prematurely a short time ago.

«A balanced dish that follows the tradition of Carloforte and the tonnarotti in also using lesser-known but always precious parts of the tuna. The team made up of several chefs is also an example of collaboration between professionals that has always been – explained the president of the jury Roberto Giacobbo, in handing over the fine ceramic plate with the signatures of all the tonnarotti of the late rais – it is a characteristic and advantage of Girotonno”.

The jury of Girotonno 2024

There technical jurychaired by Roberto Giacobbojournalist, popularizer and host of Freedom, as well as myself it was made up of Giusi Battaglia, face of Giusina in Cucina on Food Network, Leonardo Felician, free lance journalist expert in food and wine, Fabrizio Imas, director of the Food and travel Italia magazine , Andrea Lo Cicero, chef and face of Gambero Rosso Channel, Fabrizio Nonis, expert gastronome known on TV as “El Beker”, Barbara Politi, TV presenter and collaborator of La Gazzetta del Mezzogiorno, Camilla Rocca, free lance journalist in the food and tourism, Marzia Roncacci, journalist of Tg2 Rai, Gavino Sanna, Italian advertiser now at the helm of the Mesa wineries, Serena Sartini, journalist of Askanews, Gesualdo Vercio, Vice President Programming Warner Bros. Discovery and Giuliano Greco, owner of the Tonnara di Carloforte and, for the final evening, enriched by the presence of the rear admiral Enrico PacioniCommander of the Western Navy Command of the Italian Navy.

Conducting the event – which in addition to the Tuna Competition included cooking shows, wine tasting and much more – Federico Quaranta And Valentina Caruso, Rai presenters. They were the voices of the event and its protagonists on the stage set up on Corso Battellieri who talked about the emotions of the international tuna competition, the chefs and the recipes that were the protagonists of the cooking shows.

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