Originally from Sardinia, Fregola Sarda is made with durum wheat semolina and water for "rubbing" of semolina in a large juniper basin where a mixture of water and saffron is sprinkled (giving it a wonderful yellowish color) and where "hand-made" these irregularly shaped semolina balls are made, which are then roasted in the oven. The traditional recipe wants Fregola cooked with scallops or risotto seafood with lemon peel or with rape, cherry tomatoes, garlic and Parmigiano Reggiano.