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X X List of Italian Dishes by Region
Names of Famous Traditional Dishes of Molise III
Originated from: Molise, Italy
Occasion: Any time
Contributed by: A variety of sources, including Italian Wikipedia

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Ingredients

The following list includes names of famous traditional dishes MOLISANA; for a more comprehensive survey of foods from this area see "List of Traditional Foods from Molise." For desserts see "List of Italian Desserts by Region."

BREAD AND PIZZA DISHES
o Bruschetta -- toasted slices of country bread on which olive oil is spread, along with crushed garlic cloves and tomatoes that are "squished" (not sliced), seasoned with salt and pepper; sometimes chunks of cheese and/or dried sausages are added
o Calcioni di ricotta rustici, stuffed fried pasta dough filled with a variety of cheeses and prosciutto, similar if not identical to Calcioni Molisani [For recipe see Italy Revisited -- "Calcioni"]
o Calcioni Molisani, ravioli-style pasta stuffed with prosciutto and ricotta, and then fried [For recipe see Italy Revisited -- "Calcioni"]
o Caponata, taralli soaked and then topped with celery and boiled eggs and other ingredients, served as an entre
o Crostini -- bread
o Pagnotta -- bread, a local bread made from wheat
o Pane cutte e fojje (or "pane cotto con foglie"), bread soaked with swiss chard
o Pane Rustica, cheese bread -- cheese croutons often added to soups, but sometimes used as a side dish [For recipe see Italy Revisited/"X Italian Cheese and Egg Dishes"]
o Pane Spiga -- bread [from Italian Wikipedia, no definition provided, simply listed as traditional bread]
o Pane spugnato d'acqua conditio con sale, origano e olio, slices of bread flavored with salt, oil and oregano
o Panelle Molisana, bread -- country-style bread [for recipe see Italy Revisited -- "X Italian Pizzas and Bread"]
o Perruozzo, bread
o Pizza assettata -- "white" pizza (no tomatoes) often flavored with fennel seeds
o Polifemo -- bread [from Italian Wikipedia, no definition provided, simply listed as traditional bread]
o "lu Panu," bread -- dialect for bread
o Pizza con fagiole -- pizza or flat bread made with corn meal, topped with beans [For recipe see Italy Revisited -- "X Italian Breads and Pizzas" or "X Italian Rice and Polenta Dishes"]
o Pizza cu the pummadra, Focaccia baked seasoned with tomato, olive oil and oregano and bake before you bake bread
o Pizza di ciccioli, pizza flavored with pork cracklings [For recipe see Italy Revisited -- "X Italian Breads and Pizzas"]
o Pizza di granoturco
o Pizza di verdure, pizza made with cornmeal, topped with vegetables
o Pizza with Fresh Tomato Sauce topping [For recipe see Italy Revisited -- "X Italian Breads and Pizzas"]
o Scanata -- pizza or bread "white" (no tomatoes) pizza [For recipe see Italy Revisited -- "X Italian Breads and Pizzas"]
o Turbo -- bread [from Italian Wikipedia, no definition provided, simply listed as traditional bread]

CORN AND RICE DISHES
o Croche di patate, Classic Italian Potato Croquettes [For recipe see Italy Revisited -- "X Italian Vegetable and Side Dishes"]
o Pizza con le foglie, flat bread made with corn flour, baked with Swiss chard [For recipe see Italy Revisited -- "X Italian Breads and Pizzas" or "X Italian Rice and Polenta Dishes]
o Pizza di randinie [in dialect, spelled, "Pizz' grandini"], pizza or flat bread made with corn meal, without yeast [For recipe see Italy Revisited -- "X Italian Breads and Pizzas" or "Italian Rice and Polenta Dishes"]
o Polenta, corn stew [For recipe see "X Italian Rice and Polenta Dishes"]
o Polenta a tordiglioni, polenta with vegetables [town of Pozzilli, Isernia is famous for this dish]
o Polenta maritata, fried cornmeal, layered with beans and then baked
o Polenta, corn stew [For recipe see Italy Revisited -- "X Italian Rice and Polenta Dishes"]
o Rice and Potatoes [For recipe see "X Italian Vegetable and Side Dishes"]
o Riso e verza, rice and cabbage
o Risotto with Swiss Chard [For various recipes see "X Italian Rice and Polenta Dishes"]
o Rice and Potatoes [For recipe see "X Italian Vegetable and Side Dishes"]
o Risotto with Swiss Chard [For recipe see "X Italian Vegetable and Side Dishes"]

EGG AND CHEESE DISHES
o Cace eCaciocavallo al fumo, smoked caciocavallo with olive oil and flavored with herbs
ova, cheese rolls [For recipe see Italy Revisited -- "Italian Vegetable and Side Dishes and/or "X Italian Pasta Dishes"]
o Cif e ciaf, cheese and egg dish
o Cipollata, onion omellete
o Fiadone, savory cheese pie
o Frittata di cipolle, onion omelette
o Mappatelle, crepes stuffed with cheese and pancetta
o Pallotte, balls made with cheese . eggs and sauce stewed in tomato sauce
o Ricotta fritta ricotta fried ricotta balls made with eggs and flo Spiedini di scamorze e caciocavallo, baked kebabs made with scamorze and caciocavallo cheese
our
o Spezzatini con Piselli, peas, eggs and Cheese Mixture (For recipe see Italy Revisited -- "X Italian Egg and Cheese Dishes"]
o Timballo di scamorze e caciocavallo, cheese and potato fritters

FISH AND SEAFOOD DISHES
o Anchovies with orangess, served as an entre
o Baccala alla Cantalupese, salt cod cooked with peppers, olives and grapes
o Baccala al forno con le patate, baked salt cod with potatoes [for recipe see Italy Revisited/X Italian Fish and Seafood dishes]
o Baccala Arracanoto, salt cod, baked, flavored with breadcrumbs; in some towns it is made with cauliflower, in others with potatoes. In dialect the dish might be down ss "Baccala Rachentate" or "Baccala Racanto." It used to be served on Christmas Eve.
o Baccala con la mollica, baked dried cod flavored with breadcrumbs [from the town of Gambatesa]
o Baccala Fritto, salt cod rolled in flour and/or salt cod in batter [For recipe see Italy Revisited -- "X Italian Fish and Sea Food Dishes"]
o Calamari, fried squid flavored with a variety of spices
o Cozze ripiene mussels flavored with breadcrumbs and cheese served as an entree
o Crostini with mussels, bread with mussels, served as an entre
o Insalata di frutti di mare, shellfish salad
o Pentolata, soup made from red mullet [specialty of Termoli]
o Pesce fe'jute (or "Il pesce fuggito"), a specialty dish from the City of Termoli
o Pulepe 'npregatorie (lett.: "polpi in purgatorio"), octopus [from the City of Termoli]
o Rag con cozze ripiene (or Secce e p'sille, Seppie e piselli"), a specialty dish from the City of Termoli
o Scapece, pickled fish [For recipe see Italy Revisited -- "X Italian Sea Food and Fish Dishes"]
o Scescille, a specialty dish from the City of Termoli
o Spiedini di cozze, mussels grilled on skewers with pancetta
o Termoli's stuffed angler fish
o Triglia, red mullet
o Triglie alla n'gorda, red mullet garnished with bread crumbs
o Triglie di scoglio, red mullet, in soup
o Zuppa di cernia, spicy sea bass soup

LIQUERS
o Matese, a liqueur made with herbs
o "Milk," a liqueur flavored with milk and toasted sugar
o Pentro, a famous wine made in Isernia

MEAT DISHES
o Abbuoti or torcinelli, lamb intestines filled with liver, sweetbreads and hard boiled egg
o Agnello cacio e uova or "Agnello casc' e ove," stomach lining stuffed with a cheese and egg mixture [For recipe see Italy Revisited -- "X Italian Meat Dishes"]
o Annodate di trippa, tripe mixed with vegetables
o Arrosticini, skewered pieces of meat
o Braciola, rolled veal [For recipe see Italy Revisited -- "X Italian Meat Dishes"]
o Budelline di agnello, made with lamb
o Capra alla molisana, goat meat marinated in red wine and flavored with local herbs
o Capocolla, preser Insalata di maiale salad made with pork ears and trotters, favored with celery and lemon juice served as an entre
o Coniglio alla Molisana, skewered rabbit with sausages
o Gallina ripiena in brodo, stuffed chicken cooked in broth
o Meat Stewed in Tomato Sauce [For recipe see Italy Revisited -- "X Italian Meat Dishes"]
o Mortadella di Campotosto [from the larger Abruzzi region]
o Mucische, smoked sheep's meat
o Muletta, similar to capocollo
o Muscisca
o Pampanella, sometimes referred to as Pampanella sammartinese, heavily spiced baked pork dish from the town of San Martino in Pensilis (for recipe see Italy Revisited/X Italian Meat Dishes]
o Pizzaiola, a variety of meats baked with tomatoes and potatoes [For recipe see Italy Revisited -- "X Italian Meat Dishes"]
o Refried pig's blood or refried chicken's blood with dried red peppers, a popular country dish prior to World War II [For recipe see Italy Revisited -- "X Italian Meat Dishes"]
o Rejuoli, often served as a first course
o Sanguinati, often term used to describe blood sausages, but the term can also encompass other foods that use pig's blood
o Salame or Salami
o Salsiccia
o Sanguinati, generally refers to blood sausages though the term could also be used for other foods that make use of pig's blood
o Soppressata, air-dried sausage (traditionally preserved in terra-cotta vases under olive oil)
o Stuffed Chicken [For recipe see Italy Revisited -- "X Italian Meat Dishes"]
o Spezzatini, giblets with egg and cheese [For recipe see Italy Revisited -- "X Italian Meat Dishes"]
o Tacchino alla nerelese, turkey dish
o Tacchino ripieno alla Molisana, stuffed roast turkey using breadcrumbs and pecorino cheese
o Triccine or Torcini [also known as Torcinelli], lamb intestines stuffed with sweetmeats, generally grilled [For a recipe see Italy Revisited -- "X Italian Meat Dishes"]
o Torcinelli [also known as Triccine] lamb intestines stuffed with sweetmeats [For a recipe see Italy Revisited -- "X Italian Meat Dishes"]
o Ventricina of Montenero, pork sausages [made in the town of Montenerodi Biscaccia]

PASTA DISHES
o Cannelloni with Ricotta, cheese-filled pasta [For recipe see Italy Revisited -- "X Italian Pasta Dishes"]
o Cannelloni with Ground Veal, meat-filled pasta [For recipe see Italy Revisited -- "X Italian Pasta Dishes"]
o Cavatelli -- short home-made pasta using flour and water, twirled with the tip of one's finger, similar in appearance to gnocchi (For recipes see Italy Revisited/X Italian Pasta Dishes)
o Cavatelli [dialect "cavatijll" or "Cavatgli"], hollowed out pasta strips, [For recipe see Italy Revisited -- "X Italian Pasta Dishes"]
o Cavatielli al sugo di maiale, cavatielli served with a sauce made tomatoes, diced pork and pork sausage
o Cavatelli con Rapini e Ciccicoli, Cavatelli with Rapini and Fresh Pork Belly Slices [For recipe see Italy Revisited -- "X Italian Pasta Dishes"]
o Cavatelli (in dialect "cuzzutilli") with Ventricina sausage [made in the town of Montenerodi Biscaccia]
o Crejoli or Crioli, often compared to maccheroni alla chitarra
o i ciufell, a type of pasta similar to cavatelli [from the town of Gambatesa]
o Ciufeli, similar to orecchiette
o Conechigie al ragu con la ricotta, pasta with tomato sauce and ricotta
o Fettuccine al tartufo [typical of the town of San Pietro Avellana]
o Fusilli, twisted strips of pasta originally rolled and lightly crushed with a special iron tool [For recipe see Italy Revisited -- "X Italian Pasta Dishes"]
o Fusilli al ragu
o Fusil' col ragu di agnello, fusilli with lamb sauce [For recipe see Italy Revisited -- "X Italian Pasta Dishes"]
o Lasagna or "'Sagna" pasta sheets made with pasta'all uovo [For recipe see Italy Revisited -- "X Italian Pasta Dishes"]
o Lasagna in Brodo, lasagna in broth or "White" lasagna [For recipe see Italy Revisited -- "X Italian Pasta Dishes"]
o Lasagna with Red Sauce [For recipe see Italy Revisited -- "Italian Pasta Dishes"]
o Maccheroni alla pastora, sheppard's pasta with ricotta and pecorino cheese
o Pasta'all Uovo, egg pasta dough [For recipe see Italy Revisited -- "X Italian Pasta Dishes"]
o Pasta fatte in casa, pasta made at home -- often (though Not necessarily) refers to "everyday" or "Pasta dei tutti i giorne," an egg-free pasta dough [For recipe see Italy Revisited -- "X Italian Pasta Dishes"]
o Pasta e Ceci, Pasta with Chickpeas [For recipe see Italy Revisited -- "X Italian Pasta Dishes"]
o Pasta e Fagiole, Pasta with Beans [For different versions of the recipe see Italy Revisited -- "X Italian Pasta Dishes"]
o Pasta e Piselli, Pasta with Peas [For recipe see Italy Revisited -- "X Italian Pasta Dishes"]
o Pasta in Brodo, pasta in chicken broth [For recipe see Italy Revisited -- "X Italian Pasta Dishes"]
o Pasta per la festa, egg pasta served with meat sauce
o Ravioli alla scapolese, sweet served during the Carnival fesitivies, large ravioli whose fillings have an intense flavor [made in the Town of Scapoli]
o Reccietelle, similar to orechiette
o Sagnatelle or sagnetelle (spellings vary), strips of pasta [For recipe see Italy Revisited -- "X Italian Pasta Dishes"]
o Sagnetelle (or sagnatelle) e fagioli, sagnetelle with beans
o Spaghetti all'Aglio e Olio, spaghetti with garlic and olive oil [For recipe see Italy Revisited -- "X Italian Pasta Dishes"]
o Spaghetti con alici, spaghetti flavored with anchovies [For recipe see Italy Revisited -- "X Italian Pasta Dishes"]
o Spaghetti con le anguille, spaghetti served in a sauce made with eels
o Spaghetti with cuttlefish [Termoli specialty]
o Squattone, pasta with wine, specialty dish from the town of Duronia
o Tacconelle, similar to taccozzelle
o Tacconi
o Taccozze, diamond-shaped pasta pieces [For recipe see
Italy Revisited -- "X Italian Pasta Dishes']
o Taccozze al pomodoro
o Taccozzelle con i fagioli, pasta with beans [the town of Capitanata, Isernia is famous for this dish]
o Taccuzzelle or Taccozzelle, bite-sized pasta pieces (smaller version of taccozze)
o Tagliatelle, strips of pasta [For recipe see Italy Revisited -- "X Italian Pasta Dishes"]
o Tagliatelle con Rapini e Ciccioli, Tagliatelle with Rapini and Fresh Pork Belly [For recipe see Italy Revisited -- "X Italian Pasta Dishes"]
o Tagliolini. Da [Italian] Wikipedia, l'enciclopedia libera. Regione: noodles
o Tagliolini alla Termolese, from Tremoli, with mussels and clams
o Tagliolini di Campobasso, thin noodles flavored with ham, onions and parsley
o "Tanne" de rape, similar to orecchiette
o Twice-Baked Pasta [for recipe see Italy Revisited -- "X Italian Pasta Dishes"]

SOUP DISHES
o Brodetto di pesce detto U' Bredette, fish soup [from the City of Termoli]
o Brodo di Pollo, chicken soup [For recipe see Italy Revisited -- "X Italian Soups"]
o Fruffella, a vegetable soup flavored with harm and hot peppers
o Funeral Food -- Chicken Broth with Flaked Chicken Breast Meat [For recipe see "X Italian Soups"]
o Funeral Food (Poor Man's) -- Chicken Broth with Beaten Eggs [For recipe see "Italian Soups"]
o Pallotte soup or Zuppa di Pallotte, soup made with cheese balls [For recipe see Italy Revisited -- "X Italian Soups]
o Pizza e minestra, soup made with pork broth and vegetables, garnished with pieces of crumbled pizza
o Sagnetelle (or sagnatelle) with Broth [For recipe see Italy Revisited -- "X Italian Pasta Dishes"]
o Stracciatella with Swiss chard [For recipe see "X Italian Soups"]
o Zuppa con Pallotte di Pane, soup garnished with bread pieces [For recipe see Italy Revisited -- "X Italian Soups"]
o Zuppa con Pane Rustica, soup garnished with Italian cheese croutons [For recipe see Italy Revisited -- "Italian Soups"]
o Zuppa di cardi
o Zuppa di ortiche, soup made with nettle sprouts, flavored with tomatoes and bacon
o Zuppa di Pallotte, soup made with fried cheese balls [For recipe see Italy Revisited -- "X Italian Soups."
o Zuppa Sante/Zuppa della Salute, chicken soup, with added meat balls made with minced veal

VEGETABLE AND SIDE DISHES
o Caponata, salad made with bread, egg and tomatoes
o Carcciofi ripieni, stuffed artichokes [For recipe see "Italian Vegetable and Side Dishes"]
o Cazzarelli e fagioli [typical of the town of San Pietro Avellana]
o Chicoria insalata, salad made with dandelion greens [For recipe see Italy Revisited -- "X Italian Vegetable and Side Dishes']
o Ciabbotta (also known as Peperonata), sweet pepper and tomato stew [For recipe see Italy Revisited -- "X Italian Vegetable and Side Dishes"]
o Cime di ortica stufate, stewed nettles with onions
o Finocchio e cotta al forno, baked fennel
o Frittelle di fiore di Sambuco, fried elderflowersr, coated with eggs and flour
o Insalata di dente di leone, salad made with baby dandelion leaves
o Melanzana alla Parmigiana, eggplant Parmesan with ground veal [For recipe see Italy Revisited -- "X Italian Vegetable and Side Dishes"]
o Melanzana imbottiti, stuffed eggplants with cheese and meat [For recipe see Italy Revisited -- "X Italian Vegetable and Side Dishes"]
o Peperoni Arrostiti, Roasted Peppers [For recipe see Italy Revisited -- "X Italian Vegetable and Side Dishes"]
o Peperoni imbottiti, stuffed peppers {For recipe see Italy Revisited -- "X Italian Vegetable and Side Dishes"]
o Pezzente, 5 different types of vegetables, baked in pignatta di terracotta
o Terrina di patate, cipolle e pomodoro, baked potatoes, onions and tomatoes
o Sciurille, fried zucchini flowers
o Verza e fagioli, cabbage with beans
o Zucchini alla paesana, country-style zucchini, fried and then baked, using tomatoes, Parmesan and breadcrumbs













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Image: Italian Wikipedia

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