Each product available on the platform is listed and sold by a partner seller identified on the product page. The platform acts as a metasearch/marketplace: it facilitates discovery and checkout, but the sale is made by the seller, who becomes responsible for the transaction.
Shipping is managed directly by the partner seller. The package is sent from the seller's warehouse or logistics network and handed over to the courier. This model enables more efficient deliveries and ensures that order management is handled by the party with actual availability of the product.
On the product page, you will find ingredients, allergens and nutritional information based on the data provided by the seller or producer, namely the official label. If you have allergies or intolerances, we recommend carefully checking the product page before purchasing and contacting the seller with any specific questions.
The platform was created to promote Italian food and make it more accessible. We select sellers in the food e-commerce sector with consistent catalogs and transparent information. Each product is associated with an identifiable seller and a complete information page: we want shopping here to mean buying with confidence.
Delivery times and costs depend on the seller and destination. At checkout, you will always find an updated delivery estimate before confirming payment. For international shipments, times may vary depending on the country and courier.
Recipe by DAGIÙ
A traditional Sardinian dish made with fregola, mushrooms, and sausage, enriched with yellow tomato sauce and grated pecorino.
Portion: the weight of the ingredients divided by 2 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 7: Pour extra-virgin olive oil and garlic into a saucepan, and brown with the crumbled sausage.
Step 2 of 7: Remove the garlic and deglaze with white wine.
Step 3 of 7: Pour in the mushrooms cut into strips, some parsley, and a drizzle of oil, and cook for 15 minutes.
Step 4 of 7: Add the sausage and the yellow tomato sauce.
Step 5 of 7: Finish cooking for another 30 minutes.
Step 6 of 7: Toast the fregola and then add stock until the cooking time, letting it absorb.
Step 7 of 7: Pour in the sauce and finish with the grated pecorino.
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Lactose to be checked · Contains nickel · Allergens detected: Gluten, Fish, and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving501 g · 1 of 2 | Per 100 g |
|---|---|---|
| Energy | 3,407 kJ814 kcal | 681 kJ163 kcal |
| Fat | 47 g | 9.39 g |
| of which saturated fatty acids | 13.01 g | 2.6 g |
| Carbohydrates | 67.72 g | 13.53 g |
| of which sugars | 11.06 g | 2.21 g |
| Fibre | 5.71 g | 1.14 g |
| Protein | 29.33 g | 5.86 g |
| Salt | 1.85 g | 0.37 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
