Fregola con arselle is a signature dish of Italy; we have verified places to eat it in Alghero. Toasted semolina pearls simmered with clams, garlic, tomato and their own liquor until the fregola swells and the broth thickens. Start with where to eat Fregola con arselle in Alghero.

Fregola con arselle · Alghero

Toasted semolina pearls simmered with clams, garlic, tomato and their own liquor until the fregola swells and the broth thickens. Sardinia's answer to a soupy pasta, eaten with a spoon.

Fregola is made by rubbing semolina and water into irregular pearls and toasting them in the oven, a technique documented in Sardinia since at least the fourteenth century and closely related to North African couscous. Arselle are the small clams of the island's lagoons and shallow bays, including the Calich behind Alghero. The pairing is the standard Sardinian coastal first course and appears in Alghero on almost every fish list, sometimes widened with prawns or mussels. The toasting is the point: it gives the pearls a nutty edge and stops them dissolving into the broth.

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