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Regional Recipes of Molise

Italian Recipes Molise cuisine is very varied and genuine, and includes over 150 recognized traditional products, among them a DOP extra virgin olive oil with a mild flavor, also consumed raw on salads and croutons. In some areas, bread is still produced according to ancient recipes with the addition of potatoes, which make it extremely soft. Molise is also a big producer of dry pasta.

Typical Products

Molise Some fresh pasta peculiar of the region are the cavatiélle, obtained with a dough without eggs, served with tomato or vegetables, or with pork sauce; the fusilli, prepared with the same dough by wrapping diced pasta around a fuso (= spindle) and then extracted (cavare means to extract).

In Molise, a mountainous territory rich of waters and pastures, there is a remarkable production of dairy products and cheeses, such as the caciocavallo of Agnone, Vastogirardi and Frosolone, the treccia of Santa Croce di Magliano, the mozzarella of Bojano, and the mozzarella di bufala DOP. Cured meats include the typical soppressata, the capocollo, a sausage prepared with wild fennel, the ventricina, and the signora of Conca Casale.

The use of black and white truffles is widespread throughout the region, having long been extracted from the earth, thanks to the many gatherers and their truffle-seekers, usually dogs. Upper Molise produces 40% of the Italian white truffle.

Seafood recipes are typical of the Adriatic coast, such as the brodetto of Termoli, which uses at least nine qualities of fish (cuttlefish, red mullet, sole, dogfish, toad, cobs, scorpion fish, cod, other seafood) variable according to the season, and prepared with separate cooking of the various fish types, and adding fresh pepper.

Other typical dishes are the pampanella of lower Molise, which is pork meat baked with spices and a lot of red pepper both sweet and spicy; the Easter omelette, typical of the Volturno valley, prepared with hundreds of eggs mixed with ham, cheese and coratella.

Typical desserts include ferratelle, similar to German waffels, but with the addition of fennel seeds, thinner and crispier: the piccillati, oven-baked ravioli filled with black cherry jam; the pigna similar to panettone but lighter and traditionally prepared for Easter. Traditional cakes for Christmas are the helical-shaped caragnoli made with a dough of flour, eggs and oil, then fried, and covered with honey; and the rosacatarre, where the dough is cut into strips and rolled up on itself in a rose shape, then fried and dipped in honey.