We know very well that Molise exists. And ultimately the irony about this beautiful Italian region always leaves its mark: in Molise there is everything you could want in Italy. Art, splendid nature, the Apennines and the Adriatic Sea. And some great restaurants too. In the selection of the 2024 edition of the Identità Golose Guide, we find two. A new entry, which is called Contrastand a certainty like the Locanda Mammì.
We are certain that by reading the stories of these two brands, you will want to go and discover Molise, Cinderella of the Italian regions only in the low-class jokes.
CONTRAST – Cercemaggiore (Campobasso)
He has the great merit of having been able to graft the legacies of his important experiences in France into the Molise tradition. And it is no coincidence that some classics of French cuisine emerge clearly in the preparations of Lucio Testa, who already inaugurated his Contrasto restaurant in his hometown, Cercemaggiore in the province of Campobasso, a few years ago. However, it is not a contrast but a harmonious contamination, masterfully managed by the chef patron. Here the foie gras terrine and the sauternes are accompanied by the native limoncella apple and the grown pasta, which replaces the brioche bread. Or the same foie gras gives charm and surprising lightness to Ravioli stuffed with duck and burnt onion.
Read Vincenzo Rizzi’s entire profile
LOCANDA MAMMI’ – Agnone (Isernia)
The team of Locanda Mammìthe chef in the center Stefania Di Pasqua
The beautiful house of Stefania And Thomas adds, with each step we take, an extra brick. It is beautiful to observe their growth path and the commitment they put into learning more first – she the ingredients and their use according to the Romitian approach, he the style of hospitality and the cellar in an intelligent and curious way – and in applying After. They do it with sweetness and determination. Which in their culture means looking at the world in a curious way and with feet firmly on the ground. Because we are always in Molise and we have to get there, only to be surprised and fascinated by the landscape and the artisan, peasant and pastoral culture that still resists. And that we find again at the table where our two arrive with a truly convincing pace.
Read Massimo Di Cintio’s entire profile
