Molise is Italy’s smallest regions, splitting from neighbouring Abruzzo in 1967. The dishes of tiny Molise are characterised by pasta, greens and quick preparation. There are several distinctive and even unique elements, like the fierce heat of the chillies and great pastas, there is even a pasta sauce made using pig skin. In Molise many traditional desserts a created using densely aromatic local olive oil.
This collection is empty.