| The gastronomic customs of Molise are similar to those abruzzesis, existing holds analogies in fact of agrarian crops, breeding of livestock, preparation of latticini, workmanship of pig meat.
The kitchen molisana has preserved the simplicity of the seasonings, the sobriety of the preparation, but above all the genuineness of the products traditionally used by the shepherds, farmers and people of sea. Who wants to also cross the roads of the green tratturis in the warm summers to the coolness of the shade of the cerris to know archaeological testimonies of which I/you/they are rich, you/he/she cannot make to less less than taste the meat of lamb and kidskin, roasted to the fire, to the ancient way or with cace and ova, together with the bitter chicory or with the cipellitts. 
To Capracotta the Dappled one, to Guardialfiera the binding Micischia (sheep stewed with the wine). Tied lu to the lamb and the kidskin fegatin and the Testolle (heads of lamb and kidskin with potatoes) and still the turcinilles (budelline wound around to animelle). From the shepherds and therefore from the milk the famous Quagliata the scamorzes, the caciocavallis and the pecorino. The air of the mountains and the hills makes the inimitable meats, sausages, sopressate and ventricine and seasoned pampanella with the ground red peperoncino. The first dishes are made with eggs I oil water and flour. Most diffused specialties are the crejuolis, the ciufeles, the melted them, the tree frogs and the taccozzes seasoned with meat sauce of meat, vegetables, beans, pig, and simply tomato or seasoned with mushrooms of wood and hypocrites of tall Molise. On the tables of the Sannitis we find the soup of farro and the seasoned polenta with sausage or vegetables. Along the coast from the harbor of Montenero, Petacciato, Termoli and Campomarino you can taste the base dishes of fish: croutons with the mussels, cuttlefishes and peas, brodetto to the marinara, full tails of toad of cheese and eggs that symbolize the union sea and mountains in the culinary art molisana. Last covers, Campomarino, famous for the cepellata (telline with the vapor onion) and for the wines as the Vernaccia, the white Biferno, the white Ramitello DOC and the grey Pinot that, with the rosy ones, you/they can hold up the challenge to the tallest levels. We have crossed a long green ribbon, done of oil you, grapevines and you fish that the three rivers tie molisani, the Biferno, the Trigno and the Fortore. Drawing an ample territorial and cultural space, rediscovering the good table, tasting and tasting what is already united in the territory, we find the true identity of this small and so much great region. 
In the confectionery sector the caragnolis and the picellatis are distinguished, spicy with cinnamon, carnation, odor of bark of orange.
In the whole region white and red wines are produced.
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