Originally from Sardinia, this artisan pasta shape is made only with durum wheat semolina and water by "rubbing" the semolina in a large earthenware basin, where a mixture of water and saffron is sprinkled (which gives the wonderful intense yellow color) and where "by hand" these irregularly shaped balls of semolina are made and then toasted in the oven. The traditional recipe calls for Fregola cooked with clams or seafood risotto with lemon zest or with turnip greens, cherry tomatoes, garlic and Parmigiano Reggiano; alternatively it is possible to season this characteristic format with roasted courgettes, cherry tomatoes and Rustichella d'Abruzzo Extra Virgin Olive Oil flavored with Chilli, or according to the recipe of the starred Chef William Zonfa, who cooks it with artisan sausage, blueberry and Extra Oil Virgin of Olive INTOSSO PrimoGrano Rustichella d'Abruzzo.

Originally from Sardinia, this artisan pasta shape is made only with durum wheat semolina and water by "rubbing" the semolina in a large earthenware basin, where a mixture of water and saffron is sprinkled (which gives the wonderful intense yellow color) and where "by hand" these irregularly shaped balls of semolina are made and then toasted in the oven. The traditional recipe calls for Fregola cooked with clams or seafood risotto with lemon zest or with turnip greens, cherry tomatoes, garlic and Parmigiano Reggiano; alternatively it is possible to season this characteristic format with roasted courgettes, cherry tomatoes and Rustichella d'Abruzzo Extra Virgin Olive Oil flavored with Chilli, or according to the recipe of the starred Chef William Zonfa, who cooks it with artisan sausage, blueberry and Extra Oil Virgin of Olive INTOSSO PrimoGrano Rustichella d'Abruzzo.