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RECIPES FROM THE MOLISE REGION

Molise

The large area of central Italy extending east of the Apennines from the high peak of the Gran Sasso in the north to the Apulian plain in the south. There is also a long coastal strip where the mountains drop down to the sea. For administrative purposes it is divided into two regions, but historically and geographically Abruzzo and Molise are always considered as one. Although situated between northern and southern Italy, their cooking belongs to the south and consists of two distinct cuisines: the coastal one based on fish and that of the mountainous inland based on pork and, to a minor extent, on sheep and poultry.

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Soup
Chickpea and Pasta Soup
ITALIAN WEDDING SOUP WITH MEATBALLS, CHICKEN, ENDIVE AND ESCAROLE -Zuppa maritata
Pastas
BAKED FETTUCINE WITH HERBS AND MOZZARELLA -Fettucine con salsa d'aromi
Bucatini all'Amatriciana
Alla Chitarra
Tomato and Herb
Walnut and Parsley

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