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MOLISE
Molise is situated towards the Centre of Italy, the second smallest of the regions of Italy. It was earlier a part of the region of Abruzzi e Molise (with Abruzzo) and now a separate entity. It borders Abruzzo to the north-west, Lazio to the west, Campania to the south, Puglia to the south-east and the Adriatic Sea to the north-east.
The regional capital is Campobasso. It is a centre of medieval origin, an earlier part of the Lombard Duchy of Benevento. During the 11th and 17th centuries, it also shared the fortunes of the Kingdom of the Two Sicilies. Later it was united with the Kingdom of Italy in 1860. The city was built round a hill with the Castello Monforte on its crest. In the oldest part of the town, are the admirable church of Sant'Antonio Abate and the Romanesque churches of San Giorgio and San Bartolomeo in sixteenth century. Other regional centers are Isernia, Termoli and Agnone. Molise is best known for the production of white truffles. It is also an eminent producer of cheese and dairy products. Among the most prominent cheeses are the caciocavallo from Agnone, the pecorino and scamorza. Its "Soppressate", which are a kind of pork salami cured naturally, are a part of local tradition. In the hills lamb and mutton are also very popular, along with pork sausages.
Regional dishes include: Abbuoti, envelopes of lamb intestines filled with chopped liver, hardboiled egg, and sweetbreads. The chief yields of this region are the black olives, grapes, garlic, tomato, onion, rosemary and hot peppers.