 Molise may not be one of the first regions that come to mind when you think of Italy. As a country, Italy has 20 unique regions! Molise wasn't even its own region until around 1970 when it split from its neighboring region, Abruzzo. Additionally, Molise boasts a larger number of hills and mountains in comparison to permanent residents. Depopulation is a real threat in the region, and Molise has offered to pay people to live and start a business there in order to prevent their historic villages from dying out. Sounds like an attractive offer! And with breathtaking, uncharted lands and rolling hills Molise offers unlimited activities for residents and tourists alike. It's worth a visit to the beautiful landscapes and visit the one of a kind open air contemporary museum. And don't forget to partake in Molise's traditional cuisine. Aged soppressata has been produced by hand in Molise since around the 19th century. Made from a blend of pork cuts, lard and salt, soppressata is dry aged for 5 months. Much of the cuisine in Molise is rooted in traditional peasant food, like pasta and a mix of land and seafood. Fish soup, Cavatelli, and many other dishes are staples here. Recipe Spotlight: Fish Stew ‘Brodetto alla termolese,’ or Molise Fish Soup, is a recipe from the fishermen of Termoli, a seaside resort town in Molise. They used to prepare it with the leftovers of the fish they couldn't sell; this fish soup was considered a peasant’s dish, though very rich in flavor – a way the fishermen “repaid” themselves for their hard work on the choppy ocean waters.
See the recipe here: www.lacucinaitaliana.com/italian-food/italian-dishes/how-to-make-fish-soup-molise-style
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