Molise is the smallest Italian region after Valle D’Aosta and is characterized by a mountainous territory and a small coastal strip that extends …

Molise is the smallest Italian region after Valle D’Aosta and is characterized by a mountainous territory and a small coastal strip overlooking the Adriatic Sea. The local peasant traditions hand down the use of pork used in a thousand ways from cured meats – such as sagicciotto, liver sausages, sopressata from Molise and ventricina – to typical sweets such as black pudding. Rich, spicy and fatty flavors to be accompanied by the crunchiness of Macoritti with corn and sunflower seeds that cleanse the mouth from the triumph of flavors of these cured meats together with a good glass of Biferno Rosso DOC (Montepulciano and Aglianico). 👉… Other

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