In the hills of Molise, lamb, kid and mutton are popular, along with pork for sausages, salame and soppressata, sometimes preserved in terra-cotta vases under fine local olive oil. Prosciutto may be salt cured, though it is also smoked--rare in Italy. Prominent cheeses are caciocavallo from the town of Agnone, pecorino and scamorza. Part of the Caciocavallo Silano DOP is in Molise.
The port of Termoli provides triglie di scoglio (red mullet, base of a tasty soup), fresh anchovies, squid, crabs, clams and sea snails.
Molise produces quantities of dried pasta, though in country homes women still often roll the dough by hand. Specialties include sagne (lasagne), laganelle (tagliatelle), crejoli (similar to the Abruzzi's maccheroni alla chitarra) and recchietelle (orecchiette). Pasta is often served with ragout of lamb and pork, invariably with diavolillo (chili pepper), and a grating of sharply flavored pecorino cheese.
The tomato, fresh or preserved, is omnipresent in Molise, as are beans and artichokes. Campobasso is noted for giant white celery. The region also produces fine extra virgin olive oil.
Polenta is as popular as pasta in places. Cornmeal is cooked in a mush, though the flour may also be used for a type of pizza. Molise has a tasty array of cakes, biscuits and pastries, and one of the most bizarre of desserts: blood sausage with chocolate and pine nuts.
Most of the region's limited sources of wine are consumed locally. Two DOCs, Biferno and the rare Pentro di Isernia, cover red, white and rosé, while the regionwide Molise DOC applies to a range of types.
