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| MOLISE
“WHO and WHERE”
The identity card of the Region
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| Birth:
27 Dicember 1963
Inhabitants: 330.000
Estension: 4.500 kmq
Sea: 35 km on the costaline
Ski-track: more than 50
km
Hotels: about 200 with
10.000 beds
Districts: Campobasso and
Isernia
Towns: 136
Confining Regions: Abruzzo,Lazio,
Puglia, Campania
Rivers: Volturno, Trigno,
Biferno, Fortore, Sangro, Tammaro
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Lakes: Guardialfiera,
Castel San Vincenzo, Occhito
Mountains: Matese, Mainarde
Forests: Riserva MAB of
Montedimezzo, Collemeluccio, Bosco del Barone,
Monte Caruso, Monte Gallo, Monte Capraro,
Pennataro, San Martino, Pesche.
WWF Oasis: Guardiaregia,
Le Mortine
National Park: Parco Nazionale
d’Abruzzo, Lazio and Molise.
Viaggio
nei luoghi |
CAMPOBASSO |
Campobasso
dates back to the middle period
of Lombard reign (VII AD). The name
Campobasso, “Campus bassus”
intended as a campus known to be
“bassus” with regard
to higher areas, etymologically
refers to the position of the habitat
respect to the Castle which dominates
it.
In the historical centre you can
visit the Church of San Leonardo.
It is at the food of a flight of
steps which lead to the Monforte
Castle. The facade is of Gothic-Roman
style and the interior presents
a single trussed roof nave where
a baptismal font of the XIV century
is to be found. |
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Step by step you are led to the Church
of San Bartolomeo. It is prior to the
XIII century. The main door is framed
by a lunette divided into two sections:
the first one represents the Saviour while
blessing others, as per Greek tradition;
the second section is subdivided into
eight trapezoid units with the symbols
of the four evangelists represented in
the centre. Opposite the church is the
Tower of Terzano. In ancient times, it
was used as a lookout tower and interrupts
the perimetral wall of the Castle.
Further along the pathway you will find
the Church of San Giorgio, the town’s
patron saint. The Church was built upon
the ruins of an ancient pagan temple and
dates back to the X century. A plain facade
the lunette reproposes the motif of the
cross-bearing lamb, externally decorated
with leaves and grape shoots. The last
part of the road which leads to the Monforte
manor is without steps. Two rows of pine
trees which from “Via della Rimembranza”
accompany visitors as they walk by. Each
tree carries the name of a soldier who
died in the First World War.
The Monforte Castle was built in 1459
AD. The profile is accentuated and the
very same dark grey colour of the limestone
gives it a decisive fort like rather than
a refined manor. Once you reach the main
terrace, you can admire a splendid panorama.
We will stay the first
day
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LARINO |
Situated in the uplands at 400 a.s.l.,
Larino is immerged in a hilly area full
of olive trees which enrich the surrounding
countryside. It is presumed to have its
origins in the 12th century BC and was
an important Roman “Municipium”
(as confirmed Cicero in his oration “Pro
Claudio”, dated 66 BC) as well as
having been an “Urbs Princeps Frentanorum”.
The most important archaeological remains
are from the roman period. These ruins
include the aphiteatre, which is the synthesis
and the emblem of the entire history of
the town.
It is situated in a depression, which
was previously used as a necropolis as
evidence by the tombs that were found
there and which were traced back to the
IX-VIII BC. The amphitheatre was presumably
build between 70 and 150 AD and represents
the most spectacular evidence of period
when Larino was an important Roman city.
The road system of ancient Larino had
to be modifield w hen the amphitheatre
was built. The amphitheatre was dug into
tufa bank to a depth of over six meters
from the road level.
The amphitheatre has an elliptic plan
with four main entrance placed at the
extremities of the two axes while twelve
secondary doorways (called “vomitoria”)
gave access to the tiers.
Finally, in the Middle Ages the amphitheatre
are was again used for burials and recently
some Medieval tombs have revealed some
interesting objects.
In the historical centre you can see the
Cathedral inaugurated on the 31st July
1319.
We will stay the second
day
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TERMOLI |
Presently the
largest and most important seaside
resort in Molise, Termoli consists
of a newer part, all along the coastline
and in the hinterland, and of an
ancient borough, called "Borgo
Vecchio" up on a rocky promontory.
It was more a place of immigration
than emigration, passing from 5000
inhabitants in the early 20th century
to the present 30,000. This growth
is explained with its key position
along the Adriatic Sea, with the
flourishing tourist developments
and a number of successful small
and middle-sized industries. For
centuries mainly a fishing port,
in the 1950's a Fiat automobile
factory started a very rapid industrial
development, and there is also a
university for Tourism. |
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Archeological excavations that brought
to life an italic necropolis in the areas
called Porticone and Difesa Grande, next
to the Sinarca river, showed that the
area was inhabited since very early times,
and it seems, from the study of Roman
historians, that here rose the center
called Interamnia, meaning in Latin between
streams, namely the Biferno and the Sinarca
rivers. Another etymology derives the
name from "thermae", which suggests
there might have been Roman spas in the
area, which however have not been found
so far. With the fall of the Roman empire
then most probably the population took
refuge on the promontory where today the
old Termoli rises, and in Lombard times
was included in the Duchy of Benevento,
and later on in that of Spoleto. In the
early 13th century the feudal lord was
Duke Bartolomeo di Capua, followed by
the son of king Robert of Anjou. In the
15th century the fiefdom passed to Carlo
di Gambatesa, who was followed by the
Di Capua-D'Altavilla family, who kept
the title until 1806. For centuries Termoli
often attacked by Saracens pirates and
by the Venetians.
In the historical centre you can visit
the Cathedral of San Basso, 13th century,
containing the relics of San Basso, bishop
of Nice, who was a martyr, according to
the tradition, in Provence, on 5 December
250 AD. The saint's relics were brought
to Termoli probably around the 10th century
AD, and buried under the church, then
somehow the place of the burial was lost
for centuries, until in 1761 during restoration
works the ancient marble urn was found
again. The cathedral hosts also the relics
of St. Timoteo, the disciple of St. Paul,
that were probably brought to the Cathedral
of Termoli at the time of the Crusades.
After you can see the massive Swabian
Castle, 12th century, that from its privileged
position controlled the Adriatic and hosted
a military garrison to protect the population
from the attacks of Saracen pirates and
Venetian merchants.
We will stay the second
day
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AGNONE |
Agnone is considered “the Athens
of the Sannio”.
Pretty town in a wonderful position on
a hill to the left of the Verrino river,
surrounded by green woods. There are remains
of a pre-Roman settlement (walls below
the hill). In the Middle Ages it was a
flourishing crafstwork center, renowned
especially for bell-making, the Fonderia
Pontificia Marinelli made bronze bells
to be shipped all over Europe. Also goldsmiths
and watch makers were especially renowned.
Among its many feudal Lords were the Di
Capua, Colonna, Gonzaga, D'Aquino and
Caracciolo families. Especially lively
is the "Carnevale Agnonese"
and on Christmas Eve the beautiful parade
of the "n'docce", wooden torches
made in the nine different quarters ("borgate")
accompanied by the sound of bagpipes,
to the Piazza Plebiscito where a brotherhood
bonfire is lit.
We will stay the third
day
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SEPINUM |
The archaeological
ruins of the town are found on the
level ground opposite the hill on
which the present-day town is situated.
Whilst escaping from the advance
of the Romans, the Samnites established
a camp at the beginning of the III
century BC, which later gave life
to a new city. In the I century
BC the “municipium”
of Saepinum was established with
high walls and a communication trench.
The walls were sent out in a rectangle
and were equipped with tight system
of circular and polygonal towers. |
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There were four gates (Porta Boiano,
Porta Benevento, Porta Tammaro and Porta
Terravecchia) of which Porta Boiano, the
western gate, is in the best condition.
In the immediate vicinity of the walls
next to this gate, one finds one of the
thermae – public baths (of which
there were at least three), which were
typical of the town. Although they have
not yet been completely uncovered some
of the typical rooms of this thermal structure
can be identified, along with the technical
devices that were necessary to ensure
the supply of water to the baths at various
temperatures. The thermae, the forum with
the Augustan Basilica, the macellum, the
houses and the fountains are situated
along one of the two main road axes. The
hollow of the theatre, which is situated
in the northern sector of the town, is
more secluded. Today the site, which has
been only recently discovered, is surrounded
by farmhouses.
Further away one finds the Mausoleums
of Numisio Ligure and Ennio Marso.
We will stay the third
day
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Viaggio
nei sapori |
THE
CHEESE |
By the
start of the millenium, the farming industry
had left its mark on the historical, cultural
and social structure of Italy by shaping
the distribution and mineral and botanical
composition of the land.
Ancient tribes such as the Samnite Tribe
which lived in Italy around 300 BC organised
its social, economic and military structure
around milk farming.
Until the beginning of the 1900s the system
of nurturing animals was more in line with
the physical and climatic characteristics
of the land and was therefore transient,
or linked to the movement of animals to
new pastures and away from adverse seasonal
weather conditions (the cold and snowy mountains
in winter and the hot and dry plains in
summer).
Walking the sheep paths the herds (with
the shepherds and dogs following behind)
plowed the land, woods and meadows of Molise
in search of pasture and sources of water,
abundant and fresh and took their herds
from the mountains to the plains and back.
Still today, Molise offers the purest and
most natural milk which makes for the production
of a large variety of milk and traditional
and wholesome dairy products.
Caciocavallo
This cheese, typically in the shape of a
pear, is produced throughout the year using
the best milk from two species of cow. It
is so-called as once formed, the caciocavallo
are bound as a pair with cord and hung over
a stake to mature.
Of peculiar quality are caciocavallo from
Agnone di Capracotta and Vastogirardi, extracted
from the milk of local animals and produced
in only in those regions. Renowned also
are caciocavallo made in Matese, Frosolone,
Campobasso and Sant'Elia a Pianisi.
The paste which at the start is is a clear
colour with a delicate consistency, buttery
and lacking definition, ripens and becomes
a fuller pale yellow colour with splits
both on the surface and underneath. The
sweet and delicate taste it had at the start
becomes more spicy and strong.
Some shepherds, linked to an ancient dairy
tradition continue still today to smoke
caciocavallo over a dampened fire of straw
and thorns. Many were in the habit of conserving
a caciocavallo in the kitchen or other damp
place to allow mould to give the caciocavallo
a more tender skin and make it more creamy.
Caciocavallo is eaten at festivals with
home-made bread or roasted over coals and
accompanied by the best red wine or rosé.
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THE
OLIVE OIL |
The olive
tree has forever been the symbol not only
of glory and triumph of the great Mediterranean
civilisation but also of peace and humility
for the world.
In Molise, the olive, ever present and cultivated
in a good proportion of the lower regions,
the hills and in the more sunny coastal
areas of the internal valleys, assumes an
economic importance in the venafrana basin
and in the first hills of the adriatic hinterland
which, since historical times has been the
ideal location to grow olives and its product,
olive oil has reached an advanced level
of production and refinement and is the
pride and prestige of our local populations.
The olive groves, in specialised cultures
and spread in groups and rows from seeds
or cuttings, according to deep-rooted custom-
like vineyards and fruit trees, have, since
time began, characterised and harmonised
our culinary landscape, rendering it amenable
and healthy for visitors and abundant and
profitable for agriculture.
Today the olive cultivation in Molise still
remains linked to the best traditions of
the past and is a fertile activity practiced
with modern techniques and with great attachment
and devotion to the product and which maintains
the quality and geunuineness of the oil
and safeguards the envirmonment of the region
and promotes gastro-tourism.
Olive Oil
Quoted and celebrated by many classic authors
(Cicerone, Orazio, Varrone, Plinio to name
but a few) the olive oil produced in the
traditional towns of Molise (in the districts
of Venafro and Larino) had considerable
reputation and prestige in the past. The
discovery of jugs and pots while excavating
Roman villas, in the districts of Larinese
and other sites, tells us that the production,
processing and commercialisation of local
olive oil production has been happening
for thousands of years.
The system and the phases of collection
and manufacture are particularly important
to ensure that a high quality product is
obtained.
The legal classification of olive oil is
divided into three types:
· Extra virgin olive oil: obtained
from the first squeezing of the olives
· Olive oil: a mixture of refined
and unrefined oil (and for this reason less
expensive)
· Residual Olive oil: extracted from
the remaining olive cores and pulp produced
by the first press.
Using extra virgin olive oil has many health
and dietary benefits. Freshly produced it
has a pleasant aroma, a sweet taste with
hint of almond that can be detected on the
tip of the tongue. With time it assumes
more body and clarity and becomes more delicate
to taste.
The overall quality of olive oil is influenced
not only by the varieties of olives but
also by the method of collecting the olives
which is still done by hand in some areas.
The transporting and strorage of the olives,
preservation and treatment before pressing
also play their part.
Molise, while being a small region has a
great variations in climate and terrain
which confers on the olives and therefore
the oil produced a vast spectrum of smells,
tastes and colours.
Moving from the sea towards the internal
hills it is possible to appreciate the varieties
of oil which range from the sweet to the
fruity and from a golden glow to a range
of green tones.
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THE
WINE |
Grapes
and honey have been used by the peoples
that occupied our land since ancient times.
Some stumps of the vitis vinifera silvestris
vine, discovered in the recent past at different
sites in Molise (including one found on
Mount Cimone, in Quarto di Miranda (Isernia)
at 1150 m above sea level), testify to the
adaptability of the wild vines even in the
mountainous regions and territories once
inhabited by our ancestors, the Samnites.
In all probability, the ancient people of
Italy learnt the art of cultivating vines
and making wine (and other drinks) from
the Greeks and Etruscans.
However, it was only after the Roman conquest
of Sannio that the mass cultivation of more
vast terrains began, which involved the
removal of wooded areas and the turning
over and reclaiming of land in order to
grow grapevines.
Becoming progressively more refined, intense
cultivation occurred along the valleys adjacent
to the Volturno, Trigno and Biferno rivers,
the plains of Larino, the neighboring plateaus
of Campobasso, Carpinone and Trivento and
on the warm coasts of Agnone and Poggio
Sannite as well as on the sunny pastures
of the Matese, in Boiano and Sepino.
The discovery of footsteps on a press in
Pozzilli, some tanks and local winemaking
equipment in Santa Maria di Canneto and
Villa San Fabriano (Roccavivara), in the
tenements of Larino and San Giacomo degli
Schiavoni, as well as charred grape seeds
and pitchers for the transportation of the
wine in the archeological site of Mattonelle
(San Martino in Pensilis), together prove
that the cultivation of the vines and commercialization
of wine has taken place for thousands of
years.
After a long period of decline, around 1000
AD, the vines reappeared, holding favour
with the Christian culture at the time.
They were found first in the cloisters and
in the abbeys, then in the “possession”
of the master and, later in the middle ages,
on land granted to farmers.
With the end of feudalism (1806) came access
to free land, above all to those who had
previously worked for the rural bourgeoisie.
The cultivation of vines extended to a good
part of the general population of Molise,
and indeed the province of the Molise was
judged - amongst those northern regions-
to produce the finest wine in the then Kingdom
of Naples.
In the second half of the nineteenth century
the wine industry fell into a deep and long
productive crisis due to the spread of two
vine diseases (oidio and peronospora), aggravated
in the 1920s by another root disease (fillossera).
The reconstruction of the vineyards restored
the production to the previous levels only
at the end of the 1940s.
The affirmation of the modern winegrowing
industry benefits from the permeation of
irrigation systems and has therefore left
the hills and shifted to areas along the
Adriatic. Today the wine-producing sector
represents an important facet of the small
regional economy of Molise.
At present Molisian wines
fall into the following classifications:
· table wines;
· wines with a Typical Geographic
Indication (IGT);
· wines with a verified origin (DOC)
Table wines are the common wines obtained
from authorized grapes and produced without
further regulation.
DOC and IGT wines must comply with particular
standards of production and transformation
. At present those that marked DOC are the
Biferno, produced in the areas along the
adriatic and in the hills of Campobasso
and the Molise which is produced in the
wine-growing zones throughout the region.
The first is obtained from the red and pink
grapes from Montepulciano, Thresh and Aglianico
vines. Bianco da Trebbiano, Bombino and
Malvasia are made from white grapes . The
second is made only from the grapes which
consist of at least 85% of the following
varieties: Aglinico, Cabernet sauvignon,
Chardonnay, Falanghina, Greco bianoc, Montepulciano,
Moscato bianco, Pinot bianco, Sangiovese,
Sauvignon, Trebbiano and Tintilia.
IGT wines include Osco or Terra degli Osci
and Rotae. Osco or Terra degli Osci is produced
in the wine-growing areas of Campobasso
and Rotae in the province of Isernia. These
red, white and rosè wines are made
from grapes growing in vineyards containing
grapes of one or more of the vines recommended
and/or authorized in the Molise region.
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THE
MUSHROOMS AND TRUFFLES |
Behind
the Appenine mountains of Italy's central
south the land is particularly suitable
for the growth of mushrooms and truffles
(tartufi). These areas, hills and mountains
are characterised by different soils, altitudes
and varying degrees of exposure and, as
a consequence, are subject to different
climactic and micro-climatic conditions.
It is these specific conditions which determine
the distribution and diversity of the various
species of mushrooms and truffles in Molise.
Mushrooms develop easily in an environment
containing humid and rich fertile soil,
often growing symbiotically with other species
of plants. Such association, a particular
kind of "biological exchange",
occurs between tree roots and funghi and
takes on fundamental importance for the
survival of each. The species of tree and
the soil content together determine the
nature and volume of funghi that may be
found in their roots.
A large part of the internal regions of
Molise are covered with woods and bush which
has always been rich in valuable species
of funghi such as porcini, gallucci and
ovoli notwithstanding other less valuable
species such as trombette dei morti, mazze
di tamburo, lattaroli, famigliole, etc.
The mushrooms are collected in the Matesine
mountans and in other mountainous and hilly
localities of central Molise of which the
province of Campobasso and the territories
of Campolieto, Cercemaggiore, Guardiaregia,
Putrella Tifernina, Riccia, Tufera, Triveneto
and Roccavivara are of particular note for
their abbundance and diversity, as well
as the communities of San Pietro Avellana,
Carovilli, Mirando, Pescolanciano, Agnone
and Pietrabbondante in Isernia.
Production is linked to favourable seasonal
and climactic trends. Although truffles
have been known about for centuries, they
were "rediscovered" in our region
only recently thanks to truffle hunters
from other regions.
In the middle ages, truffles were considered
noxious and undigestible and were rejected
by the people and instead fed to wild animals
and black pigs for grazing.
Today Molise, especially those central and
higher areas, is, among the richest regions
of Italy in terms of the production, abundance
and quality of truffles although the natural
processes by which our soil creates them
are as yet unexplained.
The local population has
always, especially in Autumn, collected
and used various types of funghi to prepare
soup, roasts or to dress and accompany special
dishes.
Porcini is best suited to tagliatell, risotto
or to accompany meat; galletti and ovoli
lend themselves beautifully to soups or
as an accompaniment to a main course. Mazze
di tamburo (it must always be remembered
that only a certain part may be used as
the rest is poisonous) and other types can
be prepared in many ways (roasted, fried
or used in minestrone) to enrich and flavour
the Molisian dinner table.
Out of the many varieties of truffles the
white truffle (Tuber Magnatum Pico) stands
out as being unique. With its exceptional
flesh and delicate aroma it is the most
sought after truffle.
In Molise, especially in recent times, truffles
were produced in large quantities because
of their high commercial value. All the
areas in which truffles were found were
plundered by hunters from all over Italy,
putting their future production in serious
danger.
The white truffle gives a refined touch
and feel on all dishes to which it is added.
Its thin fleshy strips melt and mix with
the dishes adding a delicate fragrance and
taste.
The summer black truffle or scorzone (Tuber
Aestivum Vitt.), plentiful in almost all
of Molise and less expensive than the white,
gives off a weak aroma of mushroom and is
used above all to create delicate and sought
after creamy sauces. Its use and importance
in Italian cookery is continuing to increase.
Other types of tartufi, which include the
banchetto, the marzuolo and the ordinary
black, are present in reasonable quantities
in our region and , because of their low
quality are considered to be of little commercial
and culinary importance.
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©
Copyright Flavour of Italy Ireland Ltd. | email: info@flavourofitaly.net |
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IRELAND
Rathmines Park (Rear of) 175A Rathgar Road - Dublin 6
Tel. +353 (0)1 4976806
Tel. +353 (0)8792511096 / +353 (0)851215303 |
ITALIA
Via S. Lorenzo, 68
86100 Campobasso
Tel. +39 0874 482339 or +39 3283619446 |
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