The Molise cooking
Molise is the littlest Italian region after Valle d'Aosta. Its landscape is characterized by a wide mountainous area and a limited level one on the coasty strip.
The peculiarity of the landscape is also mirrored in the Molise cooking which is, in the inland, characterized by the rural tradition that is dominated by the use of pork cooked in different ways such as seasoned with spices, the rustic sausages with spices, the ventricina and the soppressata, prepared following the traditional rules.
On the coasty strip on the Adriatic sea dominates, instead, the sea-cooking that contemplates soups and risotti.
Molise is also a sweetmeat-producer region, among all Molise sweetmeat we can mention the Cauciuni that are sweets stuffed with chickpeas paste, the Caragnole, Christmas sweets made with pasta strings, the Peccellate which are stuffed with marmalade or cooked must.
Each kind of sweet is prepared in a masterly manner and respectfully of the gastronomic traditions.
