To get to know a territory, you have to taste its flavours and smell its scents.

In Molise, the products of the land alternate with the delicacies of the sea to offer you a varied gastronomic proposal rich in local products. There really is something for everyone: wheat has made Molise pasta and bread famous throughout the world, such as cavatelli or the bread and taralli of Venafro. There are also cured meats, such as capocollo, Molise soppressata, 'ntriglio, or Signora di Conca Casale, a pork sausage that is a Slow Food presidium, and cheeses, such as caciocavallo of Agnone, Pietracatella cheese matured in the town's caves, Caprino di Montefalcone del Sannio or Capracotta pecorino. The excellence of the Molise cuisine also includes Molise Dop extra virgin olive oil and truffles, especially white truffles. Then, of course, there is the fish-based cuisine, to be enjoyed especially on the coast. And sweets, including the typical ostie or confetti ricci of Agnone, cancelli or piccillati. And how better to accompany these products than with a good glass of Tintilia, one of Molise's four DOC wines?

To learn more about the typical products and their authentic processing, you can take part in one of the many activities organised throughout the year, such as walking with a guide in search of truffles or tasting cheese directly in a maturing cave.

Molise's gastronomic tradition is rich in products and flavours, all to be tasted!

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