For most Italians, Molise and Abruzzo are inextricably linked. This small, unyielding region facing the Adriatic only gained independence from Abruzzo in 1963. Molise is unique in that it is somewhat insulated from the changes that have overtaken the rest of the Italy.

Bread, wine, and oil are staples of Molise cuisine. In fact, olive oil is the region's primary industry. Chili pepper is used liberally and often here, as it is in most other southern Italian regions. Very little meat is eaten in Molise; when it is, it's likely to be lamb or pork.

The legacy of the Molise people is something called la transumanza, a huge human migration occurring at a particular time each year. The migration dates back to prehistoric time when shepards migrated with their flocks to better grazing land. Many Molise dishes are simple and reflect the need to be cooked quickly, as they would have been by people on the move.