Molise
Molise is Italy’s second-smallest region. It is located in the southern central part of Italy. Abruzzo is to the north and Puglia is to the south. The region is split into two provinces, Campobasso and Isernia. Many of Molise’s major cities date back to the Roman period while other towns were developed during the Middle Ages.
Molise is becoming more popular among tourists as they discover its history, museums, archeological sites, its music, and culinary traditions. Especially appealing to tourists are the large expanses of beautiful unspoiled beaches.
Molise is noted for its cheeses, its regional cuisine, and its rural atmosphere. It produces wine, olive oil, dairy, fruits and vegetables, and faro.
Capital – Campobasso
Campobasso is the capital of the region of Molise and the province of Campobasso. It borders Abruzzo to the north, the Adriatic Sea to the east, Puglia to the south, and the province of Isernia to the west. It is situated 700m above sea level and is therefore considered one of Italy’s coldest cities. Campobasso is a quiet and peaceful city that is reminiscent of a large village rather than of a provincial capital. It is famous for its production of pears and scamorza, a traditional cheese, and its production of scissors and knives. A famous attraction in Campobasso is Castello Monforte, built in 1450 by the local ruler Nicola II Monforte.
Foods of Veneto
Stracciata
Made from cow’s milk. The curd is stretched into a beautiful cheese ribbon that is braided. It is mild, buttery, and milky on the inside.
Cotechino
A pork sausage made from lean and fat pork, white wine and herbs.
Pampanella
Pork cuts that are marinated in ground red pepper giving it a sweet and spicy taste.
Torcinelli
Lamb intestines stuffed with the lamb’s stomach and sweetbreads, carrots, onions, and parsley.
Scattone
A soup made with the water drained from cooking pasta. The pasta used is sagne or taccozzee. Red wine and pepper is added to the pasta water to make the soup.
Finocchi in Padella
Sauteed fennel, garlic, parmigiano-reggiano, olive oil, breadcrumbs, salt, and pepper. An old traditional dish.
Sagne
A pasta made with durum wheat and water, served with chickpeas or borlotti beans.