The cuisine of Molise tells the history of the seasons, traditions and territory. Each dish has its origins in the region’s rural or pastoral history and is made using simple, skilfully prepared ingredients such as handmade pasta, flavourful meats, artisanal cured meats, mountain cheeses, local legumes and wild vegetables. Truffles, whether white or black, are a true delicacy, as are the festive desserts.
There is also an abundance of wines, including the intense native variety, Tintilia, as well as craft beers produced in small mountain breweries. Travelling in Molise also means entering trattoria kitchens, meeting producers and buying produce directly from farmers. This complete gastronomic experience nourishes both body and spirit, leaving you with the authentic flavour of an Italy that is still shaped by the hands of people, time and truth.