Molise
Fresh Molise bread sandwich with Gran Biscotto, Pietracatella cheese and Tortarello melon
Welcome to Molise, a region that has always been suitable for animal husbandry and farming. The hills and mountains are home to many gastronomic gems which deserve to be discovered and enjoyed.
Fresh Molise bread
A homemade loaf, perfect for slicing and toasting…
excellent for combining with the delicacy of Gran Biscotto…
Pietracatella cheese
…and the decisive, aromatic taste of Pietracatella
Abbinamenti e approfondimenti a cura dell'Università di Scienze Gastronomiche di Pollenzo
Recipe
Fresh Molise bread sandwich with Gran Biscotto, Pietracatella cheese and Tortarello melon
Ingredients:
- 4 slices of fresh Molise bread
- 130 g Gran Biscotto
- 60 g Pietracatella cheese
- 1 small Tortarello molisano melon
- extra-virgin olive oil
- oregano
- mint
- white wine vinegar
- salt and pepper
Instructions:
Cut the Tortarello into thin rounds and season with oil, salt, pepper, oregano, a few mint leaves and vinegar. Leave it to marinate for a few minutes.
Toast the bread on both sides and fill the sandwiches with the sliced cheese, Gran Biscotto and drained marinated Tortarello. Add a few mint leaves and cover with the other slice of toasted bread.
Molise
Molise has always been a farming and pastoral region, characterised by its cereal crops and historic dairy production. A mixed-milk cheese curdled with rennet is produced In Pietracatella, in the province of Campobasso, aged for at least two months in tuff caves underneath the old city centre. Written testimonies dating back to the 17th and 19th centuries highlight the wisdom and experience of local cheesemakers, but also the quality of their pastures, which have also made this cheese famous outside the province.
There is no shortage of traditional vegetable specialties, such as Tortarello, a variety of melon, also known as “turtanelle”, used to create tasty salads. The Tortarello, once widespread, had started to disappear, but now, thanks to the efforts of agronomists and naturalists, its cultivation is recovering.
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