Food of Molise
Tintilia wine, made from a native vine with dark ruby-red grapes. The ancient tradition of hand-made pasta, cavatelli pasta, and that of caciocavallo cheese. The ‘Signora di Conca Casale’ (The Lady of Conca Casale): a salami with a very strong taste, that was crafted by families of a small hamlet in the mountains. And finally, the highly prized white truffle.

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Molise