Between Abruzzo and Puglia, Molise is a small region that climbs from the Adriatic to the Apennines, where tradition is best defended. Among cavatelli, torcinelli and "arraganato" cod. Follow us on our tour
An ancient cuisine, full of strong and decisive flavors. Based on a wide selection of genuine and excellent quality products, thanks to the fact that in its small surface it extends from the Adriatic to the Apennines. Molise is not a cover region, perhaps, but it certainly deserves a visit as much as the three with which it borders: to the north Abruzzo, to the south Puglia and to the west Campania. The most interesting aspect – from a culinary point of view – is that it is affected in part, but it was absolutely not crushed enough to create its own kitchen, rustic in many ways, but with great personality which can be enjoyed in places, apparently out of time or just old for those arriving from a city, but in reality perfectly integrated into the spirit, simple and cared for, of the villages or main towns such as Campobasso. A region with many agro-food excellences (159 for the Ministry of Agriculture, with numerous dairy products, cheeses and meats), five PDO in co-ownership with the neighboring ones and one absolutely own, namely theMolise extra virgin olive oil, obtained dwith fruits of the Aurina, Gentile di Larino, Black Colletorto and Leccino varieties.
Specialties of all kinds
Molise is also a land of pasta. The specialty is represented by cavatelli, made from durum wheat semolina and handmade like orecchiette: they are served with tomatoes or vegetables while the most typical seasoning is pork-based sauce. A poor cuisine with surprising peculiarities: the “pizza and soup”, which combines boiled and seasoned vegetables with a focaccia of wheat and potatoes; sagne, fresh pasta of water and durum wheat flour, rhomboid in shape, with chickpeas or beans; pancotto, vegetable soup with stale bread and bacon. And then a triumph of meat, with i torcinelli to play the lion's share: lamb intestine rolls, wrapped around a liver and tripe filling, prepared on the grill or in the oven. They are addictive. But let's not forget that in the few kilometers of outlet to the sea – with Termoli main center – you have a lot of fun with the catch. And in any case, the symbolic dish of Molise – what you see at the opening – is the cod 'arraganato' that is, a timbale where the fish is combined with breadcrumbs, cherry tomatoes, olives, raisins and pine nuts. It was typical of the Christmas Coward, now (fortunately) it has been cleared through customs. Now our selection of clubs, enjoy your meal.
The Elf – Capracotta
A place that occupies the cellars of an elegant building where tradition is interpreted with a moderately creative vision: potato pie with melted lard and Capracotta lentils, guitar with broccoli, bacon and toasted breadcrumbs; leg of mutton braised with citrus fruits.
Osteria del Borgo – Larino
It is always good in the two brick rooms of this place, in the historic center. Unmissable dishes: pallotte cac’e ova; cavatelli with Vastese ventricina ragout, pampanella panciotti or spiced pork with garlic and chilli pepper.
The Concetta Cave – Campobasso
Two rooms and a courtyard, Slow Food Chiocciolina. A fundamental step to understand the value of regional products and cuisine: the triptych with appetizer (ciambotta, eggplant parmigiana, fried zucchini) is enough to enter the right mood.
From Filomena – Bojano
A historic trattoria that for half a century has made Molise enthusiasts in good spirits (and beyond). Plenty of substance in the dishes: omelette with livers, tagliatelle with porcini mushrooms, lamb torcinelli. The two patrons – Teodoro and Filomena – are real characters.
Locanda Mammì – Agnone
The best "modern tavern" in the region in the name of creative popular cuisine, based on a great raw material and the desire to intelligently revisit. We recommend the two tasting menus at 35 and 50 euros to discover the best dishes. Level cellar.
From Nonna Rosa – Campomarino
An institution of Molise cuisine, in a small village. The patron Giuseppe Labbate is the king of the grill, where he prepares very large cuts of selected meat, the right matured. But there is also much more, starting with burnt wheat orecchiette with lamb ragout.
Osteria inside the Walls – Termoli
The outdoor area is fantastic, the small interior room pleasant. But what matters is the passion in transforming the "shopping" on the market into a sequence of tasty fish dishes, starting with square spaghetti with seafood and broth with Termolese.
The Sins of Bacchus – Campobasso
Few (and sought after) places in Stefano Baranello's inn, patron who "tells" the menu and the wine list well, in the name of Molise and Abruzzo excellence. It starts well with a plate of local cheeses and ends with tozzetti with chocolate and raisins.
Aciniello – Campobasso
Trattoria, with over 70 years of activity, suitable for a quick lunch break as for a complete dinner. Hand-written menu that often changes, but never loses the thread and offers the regional tradition, from pizza and soup to pork liver with rezza.
Morielllo 2.0 – Termoli
Adriatic cuisine, of great raw material, which the host Leonardo Moriello chooses with great care. From the carpaccio of the day to the San Pietro in guazzetto there is a happy hand in the preparations. Tasting menu from 15 euros for lunch and from 35 for dinner.
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