Originally from Sardinia, this artisanal 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 sprayed (which gives it the wonderful intense yellow color) and where these irregularly shaped semolina balls are made "by hand" and then toasted in the oven. The traditional recipe calls for Fregola to be cooked with clams or risotto-style with seafood and lemon zest, or with turnip tops, cherry tomatoes, garlic, and Parmigiano Reggiano; alternatively, this distinctive shape can be seasoned with roasted zucchini, cherry tomatoes, and Rustichella d’Abruzzo Extra Virgin Olive Oil flavored with chili pepper, or according to the recipe of Michelin-starred Chef William Zonfa, who cooks it with artisanal sausage, blueberry, and INTOSSO PrimoGrano Rustichella d’Abruzzo Extra Virgin Olive Oil. 3 bags of 2 kg.