Molise Cuisine

With natural and tasty ingredients that access the extremities of taste, the cuisine of Molise is the result of a close relationship between local products, wilderness and unpolluted earth, sea, forests and rivers.

Local Ricotta Cheese

Just an example…in Molise, cows graze freely in high mountains fields where they grow aromatic wild herbs and it's no surprise that milk and dairy products have rare flavors that is not easy to find in the world.

 Casacavallo Cheese

The cuisine of Molise displays a specific identity and a strong tie to the rural and countryside traditions and it is dominated by flavors linked to the many aromatic herbs found there. Tasty and spicy salamis, top quality cheeses, elaborate dishes using goat and lamb meats, homemade pasta dishes with rich sauces, all somewhat spicy and flavorsome. such are the main characteristics of the Molise cuisine. The vegetables that grow in abundance in this land, are cooked in many different ways, but always with great care.

Here are some typical dishes and preparation method:

Molisian Salami & Cheese

Typical antipasti consist of Bruschetta - toasted bread with olive oil, salt, pepper, and garlic;

Capocolli-sausage made from the head and tail of a pig.

Prosciutto affumicato -smoked ham from Rionero Sannitico.

Salsiccie al finocchio - sausage with fennel.  

Soppressata- a type of salame.

The best sausages and salamis may be found in Molise Heights area.

Soppressata

Castel del Giudice, Capracotta and Agnone are known for the best suppressata, and excellent smoked prosciutto.

Typical primi piatti and Main Dishes are: Brodosini made of Tagliatelle (noodles) in broth with pork cheek and fat.

Calcioni di ricotta- a specialty of Campobasso, made of fried pasta stuffed with ricotta, provolone, prosciutto, and parsley, and usually served with fried artichokes, cauliflower, brains, sweetbreads, potato croquettes, and scamorza cheese.

Cavatiegl e Patane or Gnocchi (dumplings) served in a meat sauce of rabbit and pork.

Typical main dish includes a variety of Pasta, such as:

Cavatelli

Cavatelli, Lasagna, or maccheroni served with a meat sauce (ragu') of lamb or goat.

Pasta e fagioli - Pasta and white bean soup cooked with pig's feet and pork rinds.

Polenta d'iragn - a polenta like dish actually made of wheat and potatoes, sauced with raw tomatoes and pecorino.

Risotto alla marinara- rice with seafood. Spaghetti with diavolillo,- a strong chili pepper sauce.

Zuppa di cardi- a soup of cardoons, tomatoes, onions, pancetta, olive oil.

Zuppa di ortiche- a soup of nettle stems, tomatoes, onions, pancetta, olive oil.

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The most popular main meat dish is lamb served grilled, roasted, or stewed.

Other typical main dishes:

Coniglio alla molisana - grilled rabbit pieces skewered with sausage and herbs.

Ragu' d' agnello - braised lamb with sweet peppers, a specialty of Isernia.

Torcinelli - rolled strips of lamb tripe, sweetbreads, and liver.

Pamparella - pork pancetta dried with peperoncino, soaked in wine and cut into small pieces. (Pamparella is used to flavour sauces, in particular the sauce for dressing the tacconi- a rustic pasta made with flour and water).

Tasty vegetable dishes are:

Carciofi ripieni

Carciofi ripieni- artichokes stuffed with anchovies and capers.

Peeled sweet peppers stuffed with breadcrumbs, anchovies, parsley, basil and peperoncino, sautéed in a frying pan and cooked with chopped tomatoes.

Cipollacci con pecorino- fried strong onions and pecorino cheese.

Frittata con basilico e cipolle -  omelette with basil and onions.

Fish dishes include:

Red mullet soup and spaghetti with cuttlefish.

Trout from the Biferno River is notable for its flavor, and is cooked with a simple but tasty sauce of aromatic herbs.

More to come....

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