Historically, Molise was the land of conquerors, including the Longobardis, Saracens and Byzantines. It was part of Abruzzi until it became independent in 1963.

Molise borders Abruzzo and the Adriatic Sea in the north, Apulia in the east, Campania in the south and Latium in the west. Because the landscape is mountainous and hilly with the Matese Mountains, the winters are cold and the summers are warm. There is very little rain during the summer.

The citizens of Molise are distributed throughout the entire region in smaller towns, so the largest city, Campobasso, has only 50,000 residents. This small region does not draw many tourists, but those people who travel here will be richly rewarded with archeological digs, medieval towns, Romanesque churches, Renaissance frescoes and gourmet cuisine.

Molise became independent from Abruzzo in 1963, but the cuisine in both regions is very similar. Molise does have several unique dishes, though, including P'lenta d'iragn, a white polenta made with potatoes and wheat and served with a tomato sauce, and Calconi di ricotta rustica, ravioli stuffed with ricotta, provolone and prosciutto, then fried in oil.

The Molisani had a tradition called la transumanza, when the shepherds migrated with their flock to Apulia. Because the people were traveling, many Molisani dishes reflect simplicity and a quick preparation time. In addition, all of the animals that were transported were meant to be sold, so meat was a luxury and is not present in many meals in Molise today.

Therefore, vegetables and cheese dominate the plates. Along with pasta, grains and fruits, these ingredients compose the heart-healthy, Mediterranean Diet of the Molisani. Chili and garlic are common in every dish, as is olive oil, which is the main industry in Molise. And, you will most likely encounter il diavolillo in your meal, which is a very hot red pepper.

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