6 Quintessential Foods of Molise

There's no question that the foods of Molise remain just as under the radar to non-Italians as the region itself. Molise sits partly on the Adriatic, south of Abruzzo, west of Puglia, east of Lazio, and north of Campania. 

It's a shame, really, because Molise proffers up excellent delights that are just as palate-pleasing as the bounty of the other popular regions like Lazio and Tuscany. So, on that note, here are six essential foods of Molise to keep front of mind. 

1. Fusilli
Molise has been celebrated for its cereal production since ancient times. Some pasta shapes, now widespread throughout Italy, were born here like fusilli. It's prepared by mixing durum wheat flour, water, and a pinch of salt for the dough, then cutting it into strips. The strips are then wrapped around a thin iron rod to form the classic curl shapes then left to dry. Local trattorias serve fusilli alla Molise, which combines the pasta with a lamb or mixed meat sauce.

2. Tortarello
Widespread in the coastal areas of Molise and Abruzzo, Tortorello is a vegetable belonging to the melon family, although it resembles a cucumber. It's green with an elongated and somewhat twisted shape, rich in water, refreshing, and delicious. It's mostly eaten during the summer with the peel on, either seasoned with salt, oil, and vinegar; left plain; or coupled with tomatoes.

3. Cicerchie
One of the oldest legumes, protein-rich cicerchie are prepared after a long soaking of at least 24 hours in warm salty water. They're boiled for nearly two hours and then seasoned with oil and aromatic herbs, such as thyme, oregano, and rosemary. They may also be added to soups or reduced to a purée. Its delicate flavor is reminiscent of chickpeas, fava beans, and peas – in fact, they're also known as Indian peas. 

4. Caciocavallo di Agnone
Made with cow's milk, caciocavallo is a southern Italian staple. Its name translates to “horse cheese” and is so-called for how the cheese is styled. Two completed cheese forms are tied to either end of a cord and then dangled over a beam to dry, in a manner similar to how saddlebags dangle off the back of a horse. There are different varieties among southern Italy, notably Calabria's Caciocavallo di Silano. The large, pear-shaped, hard cheese weighs between 1½-3 kilos (3-7 pounds), and it ages anywhere from three months to two years. The younger the cheese, the fresher and sweeter the flavor. The longer it ages, the more spicy notes it acquires. This type of cheese is also excellent when grilled. In 2019, Caciocavallo di Agnone took home the prize for Italy's best-seasoned pasta filata (stretched-curd cheese) at the Italian Cheese Awards.

5. Signora di Conca Casale
Molise's only Slow Food Presidium product, the Signora di Conca Casale is large, beehive-shaped salami made from fine cuts of pork (loin, shoulder, and lard from the stomach and back) that have been chopped with a knife and flavored with pepper grains, chili peppers, wild fennel, and coriander. The casing is rubbed with raw corn flour, orange and lemon juices, vinegar, and wine. When served, it's cut into thick slices. It was once given as a gift to people like the pharmacist or to the town notary.

6. Pampanella
Molise's most popular street food, pampanella is always on the table at parties and festivals. This baked pork fillet is flavored with garlic and plenty of hot and sweet chili peppers. It bears a red color and has a soft, juicy texture. It's eaten hot or cold, and always with bread. The name is believed to derive from da pampino, the leaf of the vine that encased the fillet during antiquity.