Molise is an unadulterated slice of southern Italian country life that offers stunning beaches, glorious mountains, and cuisine that epitomizes quality. Although this region shares many cultural similarities with Abruzzo, Molise is more than worth a visit in its own right—indeed, it may well be one of the most beautiful parts of Italy, offering wild landscapes and welcoming people. Typical Molisani gastronomy is rustic at heart, food beloved for its heritage of traditional tastes described here.
Cavatelli
This elongated pasta shape, typical in Molise and adopted in many regions of southern Italy, is made of durum wheat semolina and water, although in some areas you may find an addition of a little boiled potato. Cavatelli, meaning “little hollows'' for the tiny dents pressed into each short piece of dough, has been a handmade favorite since the reign of Federico II in the 13th century. The emperor was known for his efforts in bringing together Arabic, Greek, and Latin cultures. The sauce-capturing pasta is usually seasoned with meat or pork sauce, or with vegetables such as broccoli, which everyone in Molise calls spigatelli.
Guanciale
A very common pork product in the Molise area, guanciale is made from the cheek of a pig (bacon comes from the belly). The meat is seasoned on the outside with salt, pepper, garlic, and devilish chili pepper. Once seasoned, the cured pork is aged for about a month in a closed space with a fireplace where oak wood is constantly burning. Try an intensely flavored warm slice on a slice of bread: to die for!
Pietracatella Cheese
This essential regional cheese from the town of Pietracatella, in Molise’s province of Campobasso, is crafted from a mix of cow, goat, and sheep milk. The cheese is matured in caves which are a common feature in the region. You can enjoy this soft cheese as an appetizer or with local garden vegetables as a side dish. Pecorino cheese is also a common choice thanks to the abundance of sheep in the area, but mild cow’s milk cheeses are plentiful here too—search outcome scamorza or caciocavallo if you get the chance!
Chili Peppers
Bunches of diavolino (“little devil”) peppers can often be seen strung up to dry outside in Abruzzo and Molise villages. The two southern Italian regions are indeed in love with chili peppers that find their way into many of both regions’ salami and pasta sauces and into unique chili-flavored olive oil. They are used more like a seasoning than a separate ingredient.
Maccheroni Crioli
Crioli is a typical pasta of Molise traditional festivals. The name comes from the shoelaces shepherds used to wear during the cold winter. Made of durum wheat semolina, eggs, and water, they are very similar to maccheroni alla chitarra, but with a square section. They are eaten seasoned with pork sauce, mutton sauce, or mute duck. A typical Christmas dish in Molise is crioli with cod and walnuts. Simply delicious.
Lamb
Wherever you wander in Molise, you’ll see vast grazing lands and mountainous landscapes, ideal places for sheep and goats. And there are plenty of both of them! You'll often find pasta served with a rich ragù made with the tougher lamb or goat parts, whilst the prime cuts are roasted and served whole. These special cuts are typically found in arrosticini, grilled skewers made with first-quality lamb.
Molisani Dicocco Spelt
The rustic ancestor of wheat, spelt was certainly the first cereal to end up in ancient Italians’ focaccias, together with barley. Today it is mainly used for the preparation of bread, salads, and soups. A typical Molisani recipe is spelt soup made with tomato, pork rind, bacon, parsley, garlic, onion, and pecorino cheese.
Isernia Onion
Isernia is a charming city close to the National Park of Abruzzo-Molise. The town’s typical product is the white onion, also called Saint Joseph’s onion, with a flattened shape and pale white bulb that can weigh between 7 to 10 ounces. The taste is particularly sweet, making it perfect for eating on a slice of bread. One common dish is cipollata, an omelet made with abundant onions. Isernia’s Onion Fair is held in the city every year, on June 28 and 29.
Barbara Benzoni
Barbara Benzoni was born in Milan and lives between Rome and Tuscany. She is devoted to the USA, the land of courage and innovation. She’s Peter's super-lucky mum and Ale's wife. Cinema, art, good food, and only beautiful things are the themes of her existence. With a degree in Italian literature and a Masters in Sports Management, she can both enjoys books and basketball matches. In 25 years she has been organizing sports events all over the world and she’s been lucky enough to meet the greatest champs ever. Curiosity in everyday life and people are her drivers. Her personal icon is Mohammed Ali: "It's not bragging if you can back it up".