Central Molise - Molise centrale

Central Molise is a region ofItaly.

To know

Geographical notes

Central Molise is the Apennine area of ​​the region between the Adriatic coast and the highest Apennine part which is located on the mountain ridge in the center of the Italian peninsula. It belongs to the regional capital Campobasso, and has in Trivento to the north and Bojano to the south there are two other centers which have a certain territorial aggregation, also as a legacy of their past historical importance as episcopal cities. The activities of the area are mainly aimed at agriculture and livestock.

The central Molise region borders to the west with Isernino is Upper Molise, north with Abruzzo is Molise coast, to the east with Molise coast is Puglia, south with Campania is Puglia.

Territories and tourist destinations

Urban centers

Other destinations

How to get

By plane

Central Molise, like the rest of the region, does not have airports. The closest one is a Pescara. Another airport to consider is Rome-Fiumicino. ATM regional bus lines [1] they operate a connection with the Tiburtina station in Rome where the trains to Fiumicino airport pass and another for Pescara.

By bus

• The main public transport companies operating in the Molise area are the following:
• Autolinee C.L.P. S.p.A., ☎ 39 081 5311707, 39 081 5312424, @[email protected]. Direct connection from Naples to Campomarino and Termoli 
• Lariviera bus lines. 
• SATI bus lines. 
• Molise Trasporti bus lines. 

How to get around

What see

• Cathedral and crypt of San Casto (to Trivento). Of particular historical and architectural value is the crypt, dating back to the 11th-12th century and dedicated to San Casto. A Roman inscription at the base of a pillar with the dedication to Diana suggests that the crypt was built on an ancient Roman temple dedicated to this deity. The environment is divided by the bare columns into seven small naves; it is also enriched by the presence of 13th century frescoes, a wooden statue of the Madonna on the throne and a stone bas-relief depicting the Trinity between angels and dolphins, from the same period.

Recent excavations have made it possible to bring to light the remains of a baptistery.  

• Cathedral of San Bartolomeo (to Bojano). The original Romanesque construction was rebuilt several times following earthquakes, and most recently after the bombings of the World War. In the external south-east wall of the cathedral there are some important remains of the ancient medieval building, such as plutei of the ninth century and tiles of the thirteenth century. The ogival Gothic portal and the rose window date back to this period. Other testimonies, from the Samnite, Roman and Lombard periods, are scattered on the external and internal walls of the church, and at the base of the bell tower. 
• Church of Santa Maria Assunta (Cathedral) (to Guardialfiera). Of considerable interest, the church dates back to at least the 11th century. Rebuilt in the fifteenth century, it retains a medieval crypt 

Sites of archaeological interest

• Sanctuary of Hercules (to Campochiaro). The Italic sanctuary dedicated to Hercules, located on the slopes of the Matese, is a site of considerable archaeological interest for the study of the civilization of the Pentri, an ancient population that lived in the Sannio. The area has given evidence of frequentation since the VII - VI century BC. 
• Temple (to San Giovanni in Galdo). 
• Roman city (to Sepino). 
• Rustic villa of Santa Maria di Canneto (to Roccavivara). In the area adjacent to the Sanctuary of Santa Maria in Canneto, there are archaeological excavations that have brought to light the remains of a Roman Villa from the 1st century AD. 
• Fortified settlement in Monte Vairano (between I knock is Baranello). It preserves the remains of a Samnite center with fortification walls, houses, production structures. It provided an abundance of finds of objects from the daily life of the population. 

What to do

At the table

Dishes

• Pampanella Pork dish cooked in the oven and abundantly spiced. The dish originates from the town of San Martino in Pensilis.
• Panonta - Originally from the country of Miranda, Panonta is fresh pork sausage garnished with peppers, grated pecorino, parsley and garlic.
• Pied - Originally from Capracotta, the Pezzata is a dish based on sheep meat cooked over low heat in copper pots and seasoned with aromatic herbs.
• Cazzarielli with beans - Fresh pasta similar to gnocchetti seasoned with fried borlotti beans together with bacon, chilli and chopped celery, onion, carrot and then boiled in abundant tomato sauce.
• Cheese and eggs - balls of cheese and breadcrumbs cooked in a full-bodied tomato sauce.
• Torcinelli - lamb intestines stuffed with lamb sweetbreads. Usually, it is eaten cooked on coals, but sometimes it is also eaten with meat sauce.
• Rattatura pizza - a pizza bread created by remixed, salted and oiled in the right way from the scraps of flour from the oven, generally goes well with sauces and cold cuts. Typical of Castelmauro.
• Friarielli - fried green peppers.
• Sfringions - fried batter in the shape of a sausage.
• Cavatelli - fresh handmade pasta, usually seasoned with sauce.
• Pizza and soup - country vegetables and a pizza made with maize flour.

Desserts

• Caragnoli - Typical sweets with a helical shape prepared for Christmas and Carnival with a dough made from flour and eggs which, after being fried in olive oil, is sprinkled with honey.

Typical products

• Truffle - Widespread in the Matese mountains and in the Mainarde. The Molise towns best known for truffle harvesting are Carovilli is San Pietro Avellana. The latter is called "the homeland of the White Truffle" (prepared to season fettuccine)
• Olive oil - "La bella del Molise" is the name of the olive, known especially to Larino, but not only that, which produces a fragrant and tasty oil unique in Italy.

Cheeses

• Tattered - An elongated dairy product, made from cow's milk.
• Burrino - Typical cheese of southern Italy with stretched curd made from cow's milk, with a heart of butter.
• Pecorino di Capracotta - Cheese made from aromatic sheep's milk and a little spicy if aged. It has a hard, nut-colored rind and a compact texture with rare watery holes. The curing phase can last from 3 months up to 2 years.
• Scamorza Molisana - Produced with milk from alpine brown cows reared in the wild, it has the characteristic shape of a pear with a severed head. Eaten fresh or after a few days, it is excellent grilled.

Salami and sausage meats

• Pietracatella sausage - Made with pork with abundant quantities of fat, salt, wild fennel, sweet and spicy chilli.
• Soppressata from Molise - Obtained from pork, lightly smoked, it is consumed after maturing or stored in fat in glass jars, but also in crates containing wheat to keep the product fragrant in the summer.

Each country then has its own typical products that follow ancient traditions handed down from generation to generation. A tip for those who decide to visit Molise is to explore these places and their typical products, you can rediscover a simple but wonderful cuisine.

Drinks

Wines

• Tintilia del Molise - Obtained from a native grape of Molise, Tintilia is a red and rosé DOC wine with an intense flavor and a strong color. It follows the Molise tradition according to which good wine must "stain" the glass.
• Pentro wine from Isernia - It is a DOC white wine with an intense flavor.
• Biferno - White, red and rosé, it is one of the most prestigious DOC in the region.

Safety

Thefts and robberies are a minimal risk in central Molise as in the rest of the region which is safe from every point of view.

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