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| Home > The Molise cooking |  |
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Molise is a region rich of typical products that make it characteristic all over the nation. Above all it is necessary to mention the flavouring vegetable that are cultivated on its territory such as: big peppers rich in flavour, very sweet figs, big black cauliflowers and melons. In Isernia are cultivated spinach, beans while Monteroduni is famous for the marvellous peaches and apricots rich in flavour and colour. The sausages are also really famous: starting from salami arriving to the sausages always seasoned with spices, to natural and smoked hams, to capocolli, soppressate and ventricine. Here are some of the most famous sausages in Molise: Soppressata: made of pork (pieces such as loin and capocollo) that is sacked and dryed Liver sausages: the paste prepared for this sausages is made of lean pork meta, fat and a third rate piece of pork such as liver, heart, lung etc. Sagicciotto: first-rate meats that are chopped and kneaded with diced hard fat, dressed with salt, pepper and sacked. |
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