A nature-rich state where nomadic sheep grazing still takes place
Wine production has existed since ancient times, but as it was mainly for local consumption, Molise is said to be a state not well known even within Italy, let alone globally.
After the collapse of ancient Rome, it was unified into the Kingdom of Italy after being ruled by the Duchy of Benevento of the Lombards, the Normans, and the Kingdom of Naples. With a small population of just under 320,000, the economy is not highly developed, centering on farmers cultivating grains, grapes, and olives, and small-scale handicraft industries.
On the other hand, nomadic sheep grazing still occurs, and nature is unspoiled, preserved, and beautiful, leading to a growing tourism industry. Many conservative people who value tradition and family reside here.
Molise, where winemaking has been practiced since ancient times
In recent years, the addition of DOC Molise and DOC Tintilia del Molise has brought the total number of DOCs to four.
In the province of Isernia, near the Apennine Mountains, white, red, and rosé wines are produced under the DOC Pentro di Isernia appellation. Summers are not too hot and are dry, making it suitable for viticulture.
The province of Campobasso features rolling low hills, where white, red, and rosé wines are produced under DOC Biferno. Areas near the coast have a Mediterranean climate, producing wines with rich fruit flavors.
Tintilia, a black grape variety, can be considered Molise's only indigenous grape, producing a robust red wine with a deep purple color and plum aromas.
A food culture very similar to the neighboring Abruzzo region
Similar to Abruzzo, nomadic grazing is prevalent, and shepherd's cuisine is well-established. There is a wide variety of cheeses and salamis.
Among cheeses, Cacciocavallo is famous.
Capofreddo (Soppressata) is made by solidifying boiled pork with chili peppers and other ingredients and is eaten as an appetizer.
Among pastas, Cavatelli is famous. It is a short pasta made by hand using only durum wheat and water, without eggs, and is served with pork ragu or tomato sauce. Similar to Abruzzo, Spaghetti alla chitarra is common in Molise. Polenta is also frequently eaten. Main dishes often feature pork and lamb, and the frequent use of chili peppers is also similar to Abruzzo.
Brodetto di pesce from Termoli, a coastal town, is a fish soup made with nearly 10 types of seafood, offering a unique taste of the Adriatic Sea.
The olive oil is of high quality and certified as D.O.P. Olio Molise.
Source, citations, and references:
"Professional's Italian Wine Manual: Italian Wine 2018-2021 Edition" Publisher: Wine Kingdom Co., Ltd. Supervisor: Isao Miyajima Cooperation: Nichio Shosho Co., Ltd.
