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.

‘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

Friuli-Venezia Giulia lies on the northeastern edge of Italy bordered by Austria to the north, Slovenia to the east, the Adriatic Sea to the south, and the Veneto to the west. Therefore, the region also has three prominent languages: Friulian, Slovene and German. As such, the name derives from a combination of Cividale del Friuli, a city on the Slovenian border and the Julian Alps (Giulia).

As one of Italy's northernmost provinces, it has both ocean and mountain climates, which draw visitors particularly in the winter months. During the rest of the year, the coastline boasts more temperate and mild temperatures. Many visitors are drawn to the lagoon resorts, specifically  Grado and Marano Lagunare. 

From its cultural history and climate, the cuisine of Friuli-Venezia Giulia includes robust meat-based dishes as well as seafood like scallops, fish, calamari and anchovies. Polenta is also a regional staple as well as flavors like chicory and horseradish (an influence from Austria).

​A traditional dish of Friuli consisting mainly of heated cheese and potatoes. 

It was made with the remains of the cheese-making process, called strissulis (strips). The strisule are strips of curd resulting from slices that overflow from the mold once the curd has set up.

Check out the recipe here: ​www.ciaoitalia.com/recipes/frico

​Basilicata is located in the southern tip of Italy, in one of most mountainous parts of the country. Notable mountains and ranges include the Pollino massif, the Dolomiti lucane, Monte Vulture, Monte Alpi, Monte Carmine, Monti Li Foj and Toppa Pizzuta.

This region is also sometimes called Lucania, which comes from its ancient Greek and Roman history. It was named after the language spoken by the population who inhabited the area, Lucani.

In more recent times, the area has seen an uptick in tourism as travelers have taken an increasing interest in many of the popular landmarks. Areas of interest include the Lucanian Dolomites, ancient Greek monuments, and notable Roman historical sites. The town of Matera is a popular tourist attraction for its ancient Paleolithic cliffside dwellings, some of which are still inhabited to this day.

In addition to unique environmental features, Basilicata is home to variety of traditional and humble culinary cuisine. Many dishes are based on the hearty durum wheat that has been harvested in the region for centuries. Vegetables, legumes, and other such staples are emphasized in many of the regional recipes.