Cuisine Molise

pasta e fagioli

the cuisine of molise similar cuisine of abruzzo, though there differences in dishes , ingredients. flavors of molise dominated many aromatic herbs grow there. of characteristic foods include spicy salami, variety of locally produced cheeses, dishes using lamb or goat, pasta dishes hearty sauces, , vegetables grow in region.

in addition bruschetta, typical antipasto consist of of several meat dishes, such sausages capocolli, fennel-seasoned salsiccie al finocchio, soppressata, ventricina, frascateglie or sanguinaccio. in addition these sausages, variety of ham available, such smoked prosciutto. frequently, sausages enjoyed polenta.

main dishes of region include:

brodosini made of tagliatelle in broth pork cheek , fat
calcioni di ricotta, specialty of campobasso, made of fried pasta stuffed ricotta, provolone, prosciutto, , parsley, , served fried artichokes, cauliflower, brains, sweetbread, potato croquette, , scamorza cheese
cavatiegl e patane, or gnocchi served in meat sauce of rabbit , pork.
a variety of pasta, such cavatelli, lasagna, or maccheroni served ragù of lamb or goat
pasta e fagioli, pasta-and-white-bean soup cooked pig s feet , pork rinds
polenta d iragn, polenta-like dish made of wheat , potatoes, sauced raw tomatoes , pecorino
risotto alla marinara, risotto seafood
spaghetti diavolillo, strong chili pepper sauce
zuppa di cardi, soup of cardoons, tomatoes, onions, pancetta, olive oil
zuppa di ortiche, soup of nettle stems, tomatoes, onions, pancetta, olive oil.

common second dishes (often meat , vegetable dishes) are:

lamb, popular meat, served grilled, roasted, or stewed.
many organ meats of lamb, tripe, popular
coniglio alla molisana, grilled rabbit pieces skewered sausage , herbs
mazzarelle, tightly wrapped rolls made lung , tripe of lamb
ragù d agnello, braised lamb sweet peppers, specialty of isernia
torcinelli, rolled strips of lamb tripe, sweetbreads, , liver
pamparella or pork pancetta dried peperoncino, soaked in wine , cut small pieces. pamparella used flavor sauces, in particular sauce dressing tacconi, rustic pasta made flour , water.

typical vegetable dishes may include:

carciofi ripieni, artichokes stuffed anchovies , capers
peeled sweet peppers stuffed breadcrumbs, anchovies, parsley, basil , peperoncino, sautéed in frying pan , cooked chopped tomatoes
cipollacci con pecorino, fried strong onions , pecorino cheese
frittata con basilico e cipolle, omelette basil , onions.

fish dishes include red mullet soup, , spaghetti cuttlefish. trout biferno river notable flavor, , cooked simple tasty sauce of aromatic herbs. , zuppa di pesce, fish stew, specialty of termoli.

the cheeses produced in molise not different produced in abruzzo. more common ones burrino , manteca, soft, delicious, buttery cow s-milk cheeses, pecorino, sheep s-milk cheese, served young , soft or aged , hard, scamorza, bland cow s-milk cheese, served grilled, , caciocavallo, sheep s-milk cheese.

sweets , desserts have ancient tradition here , linked history of territory , religious , family festivities. common are:

calciumi (also called caucioni or cauciuni), sweet ravioli filled chestnuts, almonds, chocolate, vanilla, cooked wine musts, , cinnamon , fried
ciambelline, ring-shaped cakes made in countryside. may olio (with olive oil) or al vino rosso (with red wine)
ferratelle anice, anise cakes made in metal molds , stamped special patterns
ricotta pizza, cake pan filled blend of ricotta cheese, sugar, flour, butter, maraschino liqueur, , chocolate chips.




^ abruzzo , molise heritage society . abruzzomoliseheritagesociety.org. retrieved 2013-03-12.