Dish
Fregola con Ananas e Mango
Photo from
La Tana Gourmet · Asiago
The story
Fregola con Ananas e Mango is a contemporary Sardinian-Italian dish that reimagines traditional fregola—a hand-rolled semolina pasta from Sardinia—with tropical fruit. The dish exemplifies the modern Italian tendency to incorporate unexpected sweet-savory elements into classic pasta preparations.
Key ingredients include toasted fregola, fresh pineapple, ripe mango, and typically a savory base of olive oil, garlic, and sometimes seafood or pancetta. The pasta is first toasted in oil until golden, then slowly cooked in broth, allowing it to absorb flavors while maintaining its characteristic chewy texture. The fruit is added near the end of cooking to preserve its structure and bright acidity.
A great version achieves balance between the nutty, toasted semolina and the fruit's sweetness, with the pasta cooked al dente and the fruit neither mushy nor raw. The dish should be neither cloyingly sweet nor overly savory, but rather a harmonious contrast.
Regional variations exist throughout Italy's coastal regions, with some versions incorporating bottarga (cured fish roe) for saltiness, or replacing fruit with citrus zest for a more restrained profile. In Asiago, Italy, La Tana Gourmet offers a notable interpretation, praised by the food program *Cosa mangiamo oggi?* for its refined execution. The dish represents a bold departure from Sardinian culinary tradition while honoring fregola's distinctive texture and preparation method.
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Where to eat it
1 place reviewed by YouTube creators.
What creators say
Highlights from 1 creator review of Fregola con Ananas e Mango.
Alessandro Dal Degan's cuisine is a super personal one that reworks the territory, taking cues and influences both from the Lagoon, which is very close by, and from the travels he takes around the world. There are a lot of ups and downs, definitely don't get bored, don't expect the classic bread and butter. I also really liked the pairing. There were alcoholic and non-alcoholic cocktails. They not only accompanied the dishes but complemented, dare I say, the dishes. The menu changes every season so we show you this menu because the chef's philosophy is to start over every season to question yourself. And, I would add, if you come to this place, accept that you are not in control of the situation because not everything will be explained to you, you will not have a menu in your hand and you will not know what will come. Among my absolute favorite dishes, radicchio and also its accompanying drink. I loved the mackerel. Franci, even if it doesn't seem like it because she says it with a bit of sadness, really liked the mackerel. We easily spent 700 because the menu costs 350, pairing included. It's not a little. In my opinion, it is worth climbing up here to try cuisine that you will never find anywhere else.