Food and Wine

  My friend Maggie has family that hails from Molise, and she kindly gave me some recommendations for local cuisine and wine. For pasta she recommended cavatelli, which I had previously associated with the region of Puglia. However, after some research, it is true that the region of Molise has a claim to cavatelli and also fusilli.  (Sorry Molise! Actually, these are two of my favorite types of pasta for their contours and ability to absorb sauce, and I am also partial to ‘short’ pasta, just a personal preference, so I will repent by spreading the good word of their origins) She also recommended ‘pizza e minestra’. This is kind of a ‘corn’ pizza (or bread) that also resembles polenta and garden greens, such as cicoria, a bitter tasting favorite of mine. She recommended me to try soppressata for a traditional ‘salumo’ (cured meat) and caciocavallo ‘formaggio’ (cheese). As you can see in the cover photo, there are many locally produced cured meats and cheeses to try.

Wine

For wine from the region, Maggie also recommended the Tintilla which we enjoyed in Isernia. It is a native grape, and there are quite a few DOC types to try which you should definitely do in Molise, as it is not widespread outside of the region as detailed in this blog post.