Stracciata is an artisan Italian cheese produced in Molise. It is made from cow's milk. The curd is cut or torn, and it is then stretched into ribbons that can be folded or braided. Although stracciata is usually snow-white, in spring and summer it develops a yellowish hue.

On the outside, it is buttery, mild, sweet, fresh, and slightly salty, while the inside is milky and piquant. The cheese melts in the mouth easily, leaving notes of warm melted butter on the palate. The name stracciata is derived from the verb stracciare, meaning to tear. 

Cotechino is a traditional pork sausage and a specialty of Emilia-Romagna, although there are variations in Lombardy, Molise, Trentino, and Friuli-Venezia Giulia. The sausage is usually made from lean and fat (pork rinds) pork, cloves, cinnamon, and white wine.

It's available fresh and part-cured (pre-cooked in this case) – the fresh variety should be simmered over low heat for a few hours, while the part-cured variety is usually made for export and it's cooked in about half an hour. Cotechino is typically served with lentils, beans, mostarda di frutta (preserved fruits in mustard syrup), or mashed potatoes on the side. 

Polpi in purgatorio (lit. octopus in purgatory) is a delicious Molisan dish made with baby octopus that is slowly stewed in a delicious spicy sauce enriched with onion slices. Octopus ink gives this dish a creamy texture and typical color, while peperoncino, the spicy chili pepper, gives it an extra kick.

Polpi in purgatorio taste the best when served with toasted bread and a generous drizzle of extra virgin olive oil.

Ventricina di Montenero di Bisaccia is one of the most renowned Molisan salamis and an important part of local tradition. Made with a combination of roughly chopped pieces of both fatty and lean pork, this cured sausage is flavored with salt, sweet pepper, chili, and wild fennel seeds.

Along with careful curing and aging, the secret of Ventricina di Montenero di Bisaccia lies in the meat: only the pork from the pigs reared in Molise that feed on cereals and dried legumes can be used.

Pan di Spagna from Molise is a light sponge cake prepared with eggs, sugar, flour, a sprinkle of salt, and a leavening agent. There are many variations of the basic pan di Spagna recipe - this one starts with beating egg yolks with sugar, then gradually adding snowy eggwhites, flour, salt, and a leavening agent.

Once baked, pan di Spagna is left to cool, then cut in two layers, soaked in liqueur, and filled with crema pasticciera. This refreshing cake is best enjoyed well chilled.

Torcinelli are stuffed lamb intestines originating from Molise. A suckling lamb's entrails are first cleaned with salt and water, and then they're left to soak for at least one day, with a few changes of water. The stomachs and sweetbreads are cleaned and chopped, then transformed into a filling with carrots, onions, and parsley.

The combination is stuffed into the intestine (torcinello) which is cooked, chopped, and used to make a hearty sauce with tomatoes, onions, basil, and parsley. The sauce is served over homemade pasta, especially fusilli. However, the torcinello can also be grilled whole over coals.

Ricotta fritta is a traditional dish originating from Molise. It consists of ricotta (preferably sheep's milk) that is fried in olive oil. The ricotta is cut into slices and dipped in flour, eggs, and breadcrumbs. The slices are fried until golden and then set to drain on paper towels before they're seasoned with salt and can be served.

Prepared this way, the cheese develops a golden and crunchy layer on the exterior, while the interior remains soft and creamy.

Cavatelli con il ragù di maiale is a traditional pasta dish from Molise. Locals love to prepare it on Sundays for a family lunch. In this hearty dish, cavatelli pasta, locally known as cavatiell, is served in a rich sauce made with onions, pork, sausages, and lots of tomato purée.

Cavatelli con il ragù di maiale are best enjoyed hot, served with a generous sprinkle of freshly grated cheese such as Pecorino or Parmigiano.

Finocchi in padella is a traditional dish originating from Molise. This peasant dish is a part of the cucina povera and it's made with a combination of fennel, garlic, thyme, Parmigiano-Reggiano cheese, olive oil, breadcrumbs, salt, and pepper.

The fennel bulbs are sliced into pieces, then added to a pan with sautéed garlic and thyme. The combination is cooked in a bit of water until the fennel is tender. It's then removed from the pan and mixed with grated cheese and breadcrumbs.

The dish is seasoned with salt and pepper and served warm as a side dish. In the past, the breadcrumbs were added to the dish to provide a caloric boost, but they can be omitted nowadays, if desired.