Italian region
Molise
Quick answer
Molise is one of Italy's smallest and least-visited regions, known for sheep-farming food, cavatelli and caciocavallo.
Once joined with Abruzzo, Molise shares its pastoral cooking: lamb, sheep's cheeses and handmade pasta such as cavatelli.
Caciocavallo, a stretched-curd cheese hung in pairs, is made widely here.
- Capital
- Campobasso
- Signature dishes
- Cavatelli, pampanella, lamb dishes
- Cheeses & cured meats
- Caciocavallo, soppressata molisana
- Wines
- Tintilia
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Quick answer
How do you know when Italian sausage is done?
Italian sausage is done when the center reaches 160°F (71°C) on an instant-read thermometer, inserted through the end of the link rather than the side. The meat should read pale with no pink translucency and the juices should run clear. Colour alone is unreliable — paprika and fennel keep cooked sausage looking pink.