Food & Wine: Molise

The Molise region strongly reflects influence from its former rulers, the Sicilians.

With a history of poverty, there is strong emphasis on dishes made from simple and local ingredients.

However these humble dishes were often livened up with diavolina chilies; the fiery ingredient used in many recipes adds extra kick that is identifiable to this region.

 

Regional Dishes:

  • Zuppa di ortiche – Nettle sprout soup cooked with bacon and tomatoes.

 

  • Pezatta – Stewed mutton flavoured with tomatoes, onions, rosemary and chili peppers.

 

  • Baccalà alla cantalupese – Salt cured cod with olives, grapes, peppers, capers and garlic.

 

  • Lepre a ciffe e ciaffe – Cooked hare marinated in wine and vinegar.

 

  • Panettoncino – chocolate cake made with polenta.

 

Regional Wines:

Biferno

Pentro di Isernia

Tintilia Molise

Terre degli Osci

Rotae