GRECO SAN GIORGIO
Di Majo Norante, 1998

RAMITELLO ROSSO RISERVA
DI Majo Norante, 1997

Produced from a blend of Montepulciano d’Abruzzo and aglianico grapes, this dry red wine is full-bodied yet soft with intense aromas and flavors of cherry and violets. Pair with roasted meat, game and hearty pasta dishes.

APIANAE MOSCATO REALE
DI Majo Norante, 1993

This golden dessert wine is produced from moscato grapes left to dry on the vine until they reach an optimal sugar content. It is medium-bodied with an intense bouquet of flowers and ripe fruit.

Giorgio Albanese
Chef-Partner, Il Fornaio

s there any Italian region as obscure as Molise (moh-LEE-say)? Even the tiny city-state of San Marino receives more attention from tourists and guidebooks. Yet despite this total lack of recognition, Molise has a culinary style that is interesting and diverse. And I think after you taste some of these dishes, you will share my opinion that the foods of Molise are worth remembering.

I grew up in Rome, in Lazio, the region immediately to the west of Molise. Even though these regions are neighbors, the geography and styles of cooking are quite different. Molise borders the Adriatic Sea and has a coastline with few natural harbors. Ancient Greeks ignored this central part of Italy in favor of more easily navigated Southern regions like Puglia and Sicily. They were the first of many international travelers who have missed out on some of Italy’s best food.

Molise is not what would be called a wealthy region; there is little industry other than the local specialty, the manufacture of church bells. But the lack of attention doesn’t seem to bother the people I know from Molise. They seem pretty content to enjoy the fruit of the sea and the harvests of their forests all by themselves. But tonight we shine the spotlight on this quiet region, and I hope you enjoy our visit to Molise.

Buon Appetito!

The mountainous terrain roughly divides the cuisine of Molise into two parts: the seaside foods, which feature the fresh seafood of the Adriatic, and interior dishes, which combine the harvest of the fertile soil with meat from grazing animals. Yet Molise cooks use meat sparingly. More often than not vegetables and cheese take center stage on the plate. Mushrooms are found all over the hilly countryside and are featured in Insalatina DI Funghi, a typical “interior” dish.

Molisans are fond of strong flavors regardless of the dish. You will find abundant spices and herbs in almost everything. From the Quaglia con Polenta, roasted quail stuffed with sausage, lemon, sangiovese and cinnamon to the rosemary, sage and garlic in the Costoletta DI Vitello allo Spiedo, Molisans enjoy many flavors in a single dish. This mixture of flavors makes you feel like you have enjoyed many things in a single sitting.

The coastal cuisine of the area also combines a number of diverse ingredients to create a unique flavor experience. In the Gnochetti con Gamberetti, shrimp is paired with a trebbiano-lobster stock and potato dumplings. The ingredients in the Spigola al Forno DI Legna, seabass, shiitake mushrooms, potatoes and herbs are all baked together to create a wonderful blending of flavors.

Coming November 6 - 19:

THE FOOD AND WINE OF Campania

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