Molise

Vineyards, olive groves, fields of wheat, vegetables, sheep and goats are the treasures this region offers. Nature is still wild in Molise, lavishing a string of beautiful surroundings all the way to the Adriatic Sea. Its gastronomy is age-old and genuine, born from farmers and shepherds, like that of nearby regions.

Land
Molise is one of Italy’s smallest regions and it split from Abruzzo becoming an autonomous region in 1963.
It is almost completely mountainous, even in the areas near the sea. Therefore, the climate is rather rigid during the winter, although farming is well developed with cultivations of grapes, olive, wheat, corn and tobacco.
Once occupied by the Samnites, this land was annexed to the Roman Empire despite the fierce and brave resistance of its people. Throughout the dominations of the Longobards, the Franks and the Normans, its history followed that of Abruzzo. It was first part of Campania, then Apulia, and finally was annexed to Abruzzo.
At the end of 1800, Molise suffered widespread depopulation due to emigration and remains today not densely populated nor it has become a mass tourist destination. And this might just be the reason why the local people have a gift for authentic hospitality.
History’s vicissitudes and having been part of various other regions have strongly contaminated its gastronomic culture, bringing it close to that of Abruzzo and the south of Italy.

Gastronomic Tradition
The cuisine of Molise features the pastoral nature that distinguishes many southern regions of Italy. Lamb preparations are quite similar to that of Abruzzo. The most popular are Cacio e uova, cheese and eggs, cooked in earthenware, and Roasted Turcinelli, where the offal is bundled in a ball to better hold the entrails together, then it is grilled or barbecued.
The types of pasta resemble those of the nearby regions, such as Cavatieddi or Sagne that come from Apulia and Maccheroni alla chitarra that come from Abruzzo. The use of lamb sauces, with tomato, peppers, herbs and lots of chili to dress the pasta is very common, as it is the use of ground pork and rind to add flavour to the sauces.
Also similar to traditional Apulian cuisine is the habit to add cheese to fish, as in the Stuffed mussels recipe.
Characteristic dessert from Molise are Picellati, small pasta dough half-moons stuffed with honey, walnuts and almonds, flavoured with cinnamon and orange zest, Caragnoli, rose-shaped fritters covered in honey, and Scarpelle, pizza dough fritters covered with sugar or dipped in cooked must. And Cicerchiata, a typical carnival pastry preparation, is a matter of contention between Molise, Marche and Abruzzo.

Products
Dairy production identifies with that of Abruzzo, with Caciocavallo, Burrino, Provolone, sheep cheeses, Scamorza, and mozzarella.
Among the charcuterie, the region too offers Ventricina, flavoured with fennel seeds and chili. And also Sagicciotto, a local version of the Salsicciotto from Abruzzo, Sfarriccio, a blood sausage with cooked spelt, hard fat, walnuts, pie nuts, raisins, orange zest and cocoa, the famous smoked hams from Rionero Sannitico and from Spinete, Capicolli, liver sausages, various kinds of Soppressata.
Of import is also the production of durum wheat pasta, like Fusilli or Laganelle, and of olive oil, similar to the one produced in Apulia for the intense taste and aroma.
Quality products include pulses – the lentils from Capracotta are renowned – as well as vegetables, like broccoli, fennels, bitter chicory, escarole, and white celery.
The highly valued truffle deserves a special mention, and both white and black are particularly abundant in the province of Isernia. Truffle is a real pride for Molise, one of Italy’s top producers.
There are interesting wines in Molise, such as Biferno, Molise and Pentro d’Isernia, providing excellent pairing for the local gastronomy.

Historical curiosities
Great local comics artist Benito Jacovitti, aka Jac, the cult author for the “Corriere dei Piccoli” and “Corriere dei Ragazzi” magazines, used to draw half a salami in all the adventures of his character Cocco Bill, the cowboy. A skilled gunslinger, our hero chases after bandits on his horse, called Trottalemme (Slowtrotting), and orders chamomile at the saloon, instead of the classic double whiskey. The half salami that is always with him in every adventure, together with apple cores and fish bones, is definitely surreal: almost all the times it has legs, and in some strips it even has wings.

Some typical recipes
If you are curious about cuisine from Molise, here are some dishes you can try.

Scapece de licette
Scapece (from Arabic “iskebegh”) is a preparation of Arab origin. Fried foods are dressed usually with vinegar, garlic and herbs and this help also preserving them.

Spaghetti con alici fresche
This recipe put together spaghetti and anchovies in a combination typical of the preparations of southern Italy. The result is a dish easy to make, with a lively yet delicate taste.

Polpi in purgatorio
This is a dish typical of the Adriatic coast, the taste of the octopus is enhanced by the chili, making this an original main course with attitude.

Pesche di Castelbottaccio
Filled in pastry cream, they are a dessert typical of the province of Campobasso.