Molise isn’t famous for a great many things. If anything, it has been living in the shadow of Abruzzo ever since they separated in 1963, with Molise struggling to earn respect for its independence in the eyes of other Italians.
If there’s one thing Molise deserves respect for though, it's pasta. Sitting in between Lazio, Abruzzo, Puglia and Campania, Molise is right in the middle of prime durum wheat territory, and as a result, the region has a long and storied history of pasta making. Walk through the pasta aisle of supermarkets all over the world and you’ll see fusilli on the shelves from a variety of manufacturers. Well, fusilli was born in Molise, as was cavatelli – a hollow, hand-rolled pasta you’ll find common in central and south Italy. In fact, one of Italy’s best known pasta brands, La Molisana, originates in Campobasso, Molise, and exports to around fifty countries around the world.
Aside from excellent pasta, Molise is home to some fantastic cheeses – including caciocavallo, buffalo mozzarella, ricotta, pecorino and scamorza – and you’ll often find cheese-filled pastas on the menu, perhaps even with a few shavings of truffle, as Molise is a well-known hunting ground for black and white truffles. In the winter months, expect to eat your pasta with hearty ragùs and in soups. You’ll see all sorts of different pastas across Molise, made with both egg and water, but here are a few regional specialities to keep an eye out for.