fregula

Made of semolina flour into tiny balls and toasted in the oven, to give it a nuttier flavour than couscous, fregola or fregula is often served on its own with a little olive oil, or in soups, or in the classic dish with clams, frègula cun cocciula. For its origin, see the Ligurian version, scucuzzu.

Fregolone are slightly larger balls. The word comes from fregole another word for crumb (briciola).