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Stracciata di Agnone

In this agricultural land, regional food is based on locally-grown produce and sheep farming, and is also influenced by the nearby regions. There are many typical dishes in Molise: from maccheroni alla chitarra to pallotte (round balls) of egg and cheese, pasta and beans, polenta, lamb and roast turcinelli (lamb offal). 

Among the area’s best products , the extra-virgin olive oil, Isernia truffle and durum wheat pasta stand out. There are several types of salame, including saggicciotti, liver sausage, ventricina salame and pampanera, oven-dried bacon with chilli pepper. 
Dairy products are extremely popular in this region, in particular the caciocavallo and stracciata cheeses of Agnone and Alto Molise, fior di latte cow’s milk mozzarella from Boiano, buffalo mozzarella from Venafro and pecorino sheep’s cheese from Matese. Scamorza cheese and burrino, a butter-filled cheese, are produced everywhere in Molise. 

Local wines, particularly Biferno and Pentro, are excellent. Among the typical desserts of Molise, top place goes to mostarda d’uva (jam made with grapes from the Molise countryside), then cauciuni (pastry filled with chickpeas), ostie farcite (wafers filled with walnuts and almonds), peccellate (pastry filled with grape syrup or jams) and cippillati (baked ravioli filled with sour black cherries) are the best way to end a good meal. The Region boasts some delicious and particular Christmas sweets, as well!