In the first stretch of the Verrino river, near the village of Agnone, in the Upper Molise, the water forms suggestive waterfalls that, in the past centuries, have fed an ancient copper foundry, a hydroelectric power station and numerous mills.
Mediterranean, roasted or fried the snails have always been part of the gastronomic heritage of some Italian areas and also of Molise. Why should we eat snails? How can we cook them? Find out with us!
‘Pepatelli’ are typical dry biscuits from Molise, prepared during Christmas holidays. Their name derives from the presence of a pinch of pepper in the original recipe which, combined with the sweetness of honey, makes these sweets unique.
The ‘alici bojanesi’ is a characteristic recipe of Bojano, a village in the province of Campobasso, in Molise, typical of the Christmas period. Find out the recipe!
The Santè Soup is a typical Molise dish based on broth, stale bread, meatballs and stringy cheese, usually prepared during the Christmas holidays. Legend has it that the recipe was born at the end of the fourteenth century in Agnone in homage to Queen Giovanna II; other hypotheses see the dish as a contamination from Tharida, a soup symbol of the Islamic tradition. Today, depending on the area of Molise in which it is...
The village of Pesche, located near Isernia and surrounded by the greenery of the Oriented Nature Reserve, takes on the appearance of a small natural crib due to its location on the slope of the San Marco mountain and the houses carved into the rock. Until January 6, thanks to the IllumminiAMO Pesche contest, the place will also be enriched by original Christmas lights.
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