The region is split into two provinces, named after their capitals: Campobasso and Isernia. Campobasso also serves as the regional capital.
Geography
Molise is bordered by Abruzzo to the north, Apulia to the east, Lazio to the west, and Campania to the south. It has 35 kilometres (22 miles) of sandy coastline to the northeast, lying on the Adriatic Sea looking out toward the Tremiti Islands. The countryside of Molise is mostly mountainous, with 55% covered by mountains and most of the rest by hills that go down to the sea.[7]
Agriculture, involving small and micro holdings, is currently offering high-quality products. The agricultural holdings produce wine, cereals, olive oil, vegetables, fruits and dairy products. Traditional products are Grass Pea (cicerchia) and Farro. Molise's autochthonous grape is Tintilia which has been rediscovered during the last ten years, and many other PDO (DOP) wines, both red and white.
Though there is a large Fiat plant (Termoli), the industrial sector is dominated by the farming industry with small and medium-sized farms spread widely throughout the region. Another important industry is food processing: pasta, meat, milk products, oil and wine are the traditional products of the region. In the services sector the most important industries are distribution, hotels and catering, followed by transport and communications, banking and insurance. With few exceptions, in all sectors firms are small, and this explains the difficulties encountered when marketing products on a national scale.[8]
International tourism is growing largely as a result of the recent opening of international flights from other European countries to Pescara Airport, which is not far to the north in Abruzzo and connected to Molise by the A14 highway (the only highway passing through Molise, by Termoli).
Molise has many small and picturesque villages. Four of them have been selected by I Borghi più belli d'Italia (English: 'The most beautiful villages of Italy'),[10] a non-profit private association of small Italian towns of strong historical and artistic interest,[11] founded on the initiative of the Tourism Council of the National Association of Italian Municipalities.[12]
The density of the population in Molise is well below the national average. In 2008, Molise registered 72.3 inhabitants per km2, compared to a national figure of 198.8. The region is subdivided into two provinces: Campobasso and Isernia, which together cover 1.5% of Italy's territory and less than 1% of its population. The larger province in terms of area is Campobasso at 2,909 km2, while the smaller is Isernia at 1,529 km2. The province of Campobasso is the more densely populated of the two provinces, with 79.4 inhabitants per km2, whereas Isernia registers 58.9 inhabitants per km2.[13] At the end of 2008 the most populous towns were Campobasso (51,247 inhabitants), Termoli (32,420) and Isernia (21,811).
In the period 1951–71, large-scale emigration to other countries of the European Union, to other parts of Italy and overseas led to a significant decline in the population of Molise. Negative net migration persisted until 1981. Large-scale emigration has caused many of the smaller towns and villages to lose over 60% of their population, while only a small number of larger towns have recorded significant gains. From 1982 to 1994, net migration has been positive, then followed by a negative trend until 2001. Between 1991 (330,900 inhabitants) and 2001 (320,601 inhabitants), the population of the region decreased by 3.1%;[13] since 2001 the population remained stable.
The region is home to two main ethnic minorities: the Molisan Croats (20,000 people who speak an old Dalmatian dialect of Croatian alongside Italian), and those who speak the Arbëresh dialect of Albanian in five towns of "basso Molise" in the province of Campobasso.
The cuisine of Molise is similar to the cuisine of Abruzzo, though there are some differences in the dishes and ingredients. The flavors of Molise are dominated by the many aromatic herbs that grow there. Some of the characteristic foods include spicy salami, a variety of locally produced cheeses, dishes using lamb or goat, pasta dishes with hearty sauces, and vegetables that grow in the region.
In addition to bruschetta, a typical antipasto will consist of any of several meat dishes, such as the sausages capocollo, the fennel-seasoned salsiccie al finocchio, soppressata, ventricina, frascateglie or sanguinaccio. In addition to these sausages, a variety of ham is available, such as smoked prosciutto. Frequently, the sausages are enjoyed with polenta.
Main dishes of the region include:
Brodosini made of tagliatelle in broth with pork cheek and fat
Spaghetti with diavolillo, a strong chili pepper sauce
Zuppa di cardi, a soup of cardoons, tomatoes, onions, pancetta, olive oil
Zuppa di ortiche, a soup of nettle stems, tomatoes, onions, pancetta, olive oil
Common second dishes (often meat and vegetable dishes) are:
Lamb, the most popular meat, served grilled, roasted, or stewed
Many organ meats of lamb, especially tripe, are popular
Coniglio alla molisana, grilled rabbit pieces skewered with sausage and herbs
Mazzarelle, tightly wrapped rolls made with lung and tripe of lamb
Ragù d' agnello, braised lamb with sweet peppers, a specialty of Isernia
Torcinelli, rolled strips of lamb tripe, sweetbreads, and liver
Pamparella or pork pancetta dried with peperoncino, soaked in wine and cut into small pieces. Pamparella is used to flavor sauces, in particular the sauce for dressing the tacconi, a rustic pasta made with flour and water.
Saucicc', Paparuol' e Ova Fritte, sausage with sweet pepper and fried eggs
Typical vegetable dishes may include:
Carciofi ripieni, artichokes stuffed with anchovies and capers
Peeled sweet peppers stuffed with breadcrumbs, anchovies, parsley, basil and peperoncino, sautéed in a frying pan and cooked with chopped tomatoes
Cipollacci con pecorino, fried strong onions and pecorino cheese
Frittata con basilico e cipolle, omelette with basil and onions
Fish dishes include red mullet soup, and spaghetti with cuttlefish. Trout from the Biferno river is notable for its flavor, and is cooked with a simple but tasty sauce of aromatic herbs. Zuppa di pesce, a fish stew, is a specialty of Termoli.
The cheeses produced in Molise are not very different from those produced in Abruzzo. The more common ones are Burrino and Manteca, soft, buttery cow's-milk cheeses; Pecorino, sheep's-milk cheese, served young and soft or aged and hard, called also "Maciuocco" in Molise; Scamorza, bland cow's-milk cheese, often served grilled; and Caciocavallo, sheep's-milk cheese.
Sweets and desserts have an ancient tradition here and are linked to the history of the territory and to religious and family festivities. Most common are:
Calciumi (also called caucioni or cauciuni), sweet ravioli filled with chestnuts, almonds, chocolate, vanilla, cooked wine musts, and cinnamon and then fried
Ciambelline, ring-shaped cakes made in the countryside. They may be all'olio (with olive oil) or al vino rosso (with red wine).
Ferratelle all'anice, anise cakes made in metal molds and stamped with special patterns
Ricotta pizza, a cake pan filled with a blend of ricotta cheese, sugar, flour, butter, maraschino liqueur, and chocolate chips[14]
.jpg)
.JPG)
