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Campobasso
Molise
Italy's quiet secret.
Tiny region, deep traditions. Cavatelli country.
"Honest food made by people who don't need to prove anything."
What this region tastes like
A flavor portrait of Molise.
Rich60%
Earthy70%
Coastal30%
Herbaceous50%
Spicy40%
Rustic90%
Signature pasta dishes
Born here. Perfected here.
RusticSpicyComforting
Cavatelli Molisani con Salsiccia
Cavatelli con Salsiccia
Hand-rolled shells with crumbled sausage and friggitelli peppers.
Medium 1 h
View recipe 
HandmadeMeatyFestive
Maccheroni alla Mugnaia
Maccheroni alla Mugnaia
A single rope of hand-pulled pasta in a slow lamb and pork ragù.
Hard 3 h
View recipe 
RusticHeartyBean
Sagne e Fagioli
Sagne e Fagioli
Diamond-cut pasta with borlotti beans, garlic and rosemary.
Easy 1 h 15
View recipe Signature ingredients
- CaciocavalloHung cheese, melted over everything.
- Friggitelli peppersSweet, slightly bitter green peppers.
Pasta shapes born here
- CavatelliTiny shells rolled with a thumb.
Wine pairings
- TintiliaIndigenous red — spicy, plummy.Pairs with: Sausage pasta.
Chef Rigatoni says
A note from the kitchen
"Roll cavatelli on a wooden board for the right grip."