Molise
 Part of the Abruzzo region until 1963, Molise is the youngest, smallest, and perhaps most misunderstood region of Italy. Mountains and hilly terrain have kept Molise somewhat separated from the rest of the country, and most travelers – let alone most Italians – have ever visited here. But in its own quiet way, Molise offers a remarkable glimpse of days gone by, a veritable trip back in time. Among some of the most pristine natural areas in all of Europe – fragrant green forests, expansive plains, and snow-topped mountains – are well-preserved medieval castles and hamlets and fascinating ancient ruins that date back to the 4th century B.C. The lovely seaside town of Térmoli; Saepinum, one of Italy’s “undiscovered” Roman sites, and the hiking trails in the Matese Mountains are among the other treasures waiting to be unlocked in Molise.

Very little meat is eaten in Molise, a result of a tradition called la transumanza, when the townspeople migrated to bring their sheep to Puglia. Because the people were traveling, many Molisani dishes reflect simplicity and a quick preparation time. In addition, all of the animals being transported were meant to be sold, so meat was considered a luxury. Today in Molise, vegetables and cheese continue to dominate, along with pasta, grains and fresh fruits. And like their neighbors in Abruzzo, the people of Molise are crazy about red hot chili pepper, affectionately known as diavolino, or little devil, adding it to nearly everything on the menu except desserts.

Specialty Foods of Molise

Because of their joint history, Molise shares many of the culinary traditions of Abruzzo, and there are few dishes unique to the region. One is p'lenta d'iragn, a white polenta made with potatoes and wheat and served with a tomato sauce. Another is calconi di ricotta rustica, ravioli stuffed with ricotta, provolone, and prosciutto, then fried in oil. The cheeses of Molise include scamorza, mateca, and burrino.

In the interior of Molise, you can still find orchards with a very old type of apple tree that produces very aromatic fruit known as mela limoncella.  Many families used to display these apples around their kitchen and living room doorframes because of their special scent.  They have a green-yellow peel, a very strong scent, and a slightly acidic yet sweet flavor.


Food Festivals of Molise

Scurpelle Festival
Fossalto (March)
Scurpelle are like a savory zeppole.  They are made with flour, eggs, salt, and yeast, and are fried in very hot oil.

Pan Unto Festival
San Giovanni in Galdo (July)
Large bruschette, or savory toasted breads, are served with tomato, olive oil, and spices.

Scattone Festival
Gildone (August)
Scattone is made by cooking pasta dough in water to which wine is added to taste, with a spoonful of sugar or pinch of pepper.  It is served as an appetizer, and must be eaten when still very hot.