Fregola is a durum wheat semolina pasta from the Italian island of Sardinia. They are little irregular spheres, porous and rugged, toasted in the oven.
Sardinian fregola is cooked in many different traditional recipes but we recommend it with seafood like clams, squid, mussels and prawns: a first dish with an exceptional taste and with the sea inside.
Easy to cook, seafood fregola can be dry like a risotto or more brothy and slower just like a soup.
About pairing, best choice you could take is to accompany it with a very fresh wine, such as Vermentino. This one matches perfectly with fregula, and enhances the delicate flavors of the seafood.