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Exploring MoliseOne of Italy's smallest regions, Molise offers a world of culture and flavors. Simplicity and joie de vivre: these are the main characteristics of Campobasso and its province, small centers of one of Italy's tiniest and still unknown regions: Molise. Nestled between Abruzzo, Apulia and Campania, it's a small emerald sparkling with natural beauty, from the seaside to the forests, from the Matese mountains to the countryside. Its many archeological ruins testify to a past which finds its roots in the Samnites and in the reign of ancient Rome. Such as those in Pietrabbondante and Sepino, the base of an archeological park complete with an ancient Roman theater which is still intact and surrounded by greenery, or those in Bojano, which rise up at the foot of the Biferno river and offer art lovers its beautiful churches, including the cathedral where the seven deadly sins are depicted, as well as the Sorgente di Pietre Cadute. Closely connected with Bojano is the hamlet of Civita Superiore, a village with a population of around fifty, most of the inhabitants being elderly folks who remained to protect the old houses. A visit to this charming village is truly captivating. It's like walking through a distant past which has nothing in common with our modern, frenetic lifestyle. Testifying to this are three citizens over a hundred years old who are more than willing to tell visitors the history of these places, which were immortalized by Sergio Castelletto in his film "Don't Move" ("Non ti muovere").
In addition to natural and artistic beauty, tourists who choose Molise as their vacation destination may also have fun at the many local village festivals, such as the Carnevale Mardi Gras celebrations in Tufara and Rocchetta al Volturno, the Wheat Festival in Jelsi on St. Anna's day and the Mutton Festival in Capracotta, where one can enjoy the ancient flavors of the area's country-style cooking. The area of Molise has a wide variety of genuine food and wine specialties, ranging from salumi such as smoked prosciutto from Spinete and Rionero Sannitico, mulette di Macchiagodenae, sausages and soppressate, pasta dishes, cavatelli served with lamb ragù, maccheroni alla chitarra, fusilli and polenta, nettle and cardoon soups, excellent cheeses and second courses made of grilled kid and lamb. We suggest trying the buffalo mozzarella produced by the many local dairy farms, in particular those in Bojano and Venafro. As for wine, try the autochthonous DOC wines Biferno (available in white, rosé, red and riserva), Molise, Trebbiano and Aglianico, as well as the IGT wine Terre degli Osci.
Author: Adele Lapertosa
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