Present day visitors to Molise are rare, which is a shame. This easy journey from Rome or Naples, could be unexpectedly surprising and may reveal a thousand uncontaminated facets, starting from the deep green and well-forested frame of a land where a number small medieval hamlets, and some pretty intact castles are nestled. Its rare large towns are yet unspoiled by mass tourism but the inhabitants are fairly friendly and warm people, mostly farmers, livestock breeders or fishermen, whose tradition rooted cuisine and regional delicatessen come from their hard work and simple lives and celebrate their straightforwardness. Caciocavallo, pecorino, scamorza , and “soppressate”, a typical kind of pork salami , are the pride of local dairies and butchers, and among the tasty regional dishes don’t forget to try Abbuoti, envelopes, made with lamb intestines and filled with chopped liver, sweetbreads, hardboiled egg, then baked; or Baccalá alla cantalupese, a stewed cod with peppers, capers, black olives, grapes and garlic; or Pezzata: ewe lamb stewed with tomato, onion, rosemary and hot peppers; and last, but not least, Polenta maritata, which consists of sliced and oil and garlic fried cornmeal, then filled with red beans and small hot peppers and baked.