Regioni

Molise


Regioni



Molise

Molise is one of Italy’s smallest regions and was declared independent from Abruzzo as recently as 1963. Molise is almost completely covered with mountains, including the areas closest to the coast.

...

Tags


The land

Molise is one of Italy’s smallest regions and was declared independent from Abruzzo as recently as 1963. Molise is almost completely covered with mountains, including the areas closest to the coast. Despite the cold winters, agriculture remains a thriving industry. In addition to wine, olive, wheat, corn and tobacco are all grown in here.

Molise was first occupied by the Sanniti people, and was then taken over by the Romans despite the valiant efforts of the inhabitants.  The history of the region mirrors that of Abruzzo and was dominated by the Lombards, the Franks and then by the Normans, who gave the region its name.

Molise was first considered a part of Campania, then Puglia, before becoming a province of Abruzzo. The region has always suffered from emigration, especially in the nineteenth century.

The Food

Molise was the only region in Italy to come under the rule of Sicily. The Sicilian influence is evident in the region’s gastronomic culture.  Sheep are an important to the regional economy, as it is in many other regions in southern Italy. You will find that the lamb dishes are very similar to the recipes of Abruzzo. In Molise, pigskin is often used to make sauces for pasta.

The types of pasta you find here are resemble what you find in the neighboring regions. Cavatieddi and Sagne are two popular pasta shapes that come from Puglia.  The Puglian influence is also noticeable in the regional custom of pairing cheese and fish, as in the recipe for stuffed, broiled mussels.

The local cheeses are primarily made from sheep’s milk and include names like Pecorino, Scamorza, Caciocavallo and Provolone. Ventricina, the pork sausage typically found in Abruzzo, is produced in Molise as well. Here is the seasoned with fennel seeds and peperoncino.

In Molise, many of the traditional desserts are made with an intense, aromatic olive oil.

Let us inspire you


Barilla® Medium Shells with Marinara Sauce, Clams & Parsley
Medium Shells coupled with seafood, an ...

Barilla® Three Layer Lasagna
Barilla® Three Layer Lasagna

Wavy Lasagne
Try Barilla Classic Blue Box's Wavy ...

How to make fish broth
A basic preparation, used less often ...

How to chop herbs
A quick overview of the most ...

Baby Octopus with Curly Endive
The baby octopus should be simmered ...