The fregola, or breadcrumbs, is a traditional Sardinian semolina pasta that is rolled into little balls. There are several methods to prepare fregola, but the most excellent is to serve it with shellfish, such as clams and shrimp, in a saffron broth with bread. Sardinia is a major saffron grower in Italy, which many people are unaware of.
Many traditional Sardinian cuisine call for this exquisite and valuable deep red spice. It’s also known as Sardinia’s “red gold,” since collecting the tiny pistils takes a lot of time and patience, and the resultant powder has a value comparable to gold.
Furthermore, the saffron blossom has a beautiful lilac colour: image an entire lilac-coloured field in November, when the saffron is gathered – there are no words to convey the beauty of this scene
