This artisanal pasta from Sardinia is made using only durum wheat semolina and water. The semolina is "rubbed" in a large clay bowl, into which a mixture of water and saffron (which gives it its wonderful, intense yellow color) is sprinkled. This process creates the irregularly shaped semolina balls "by hand", which are then roasted in the oven. The traditional recipe calls for Fregola to be prepared with clams or seafood risotto and lemon zest, or with turnips, cherry tomatoes, garlic, and Parmesan cheese. Alternatively, this distinctive shape can be prepared with roasted zucchini, cherry tomatoes, and Rustichella d'Abruzzo extra virgin olive oil, seasoned with chili, or according to the recipe of Michelin-starred chef William Zonfa, who prepares it with homemade sausage, blueberries, and INTOSSO PrimoGrano Rustichella d'Abruzzo extra virgin olive oil.
