South Italian Cooking

Molise, Italy's second-smallest Region, is almost entirely mountainous, except for a thin strip of coast. This situation is reflected by the cuisine, which, inland, is derived from farming traditions, and largely based on seasonal crops, while pork is the meat of choice. The region's sausages, seasoned with local herbs and aromas, are eagerly sought out by connoisseurs, as are soppressata and ventricina, cold cuts made from the finest parts of the pig.

Along the coast, as one might expect, fish predominate, in association with soups and risotti.

Recipes from Molise On Site