molise AT ALBA

There’s a running joke in Italy that Molise doesn’t exist.

It’s small, quiet and somehow always gets forgotten when people talk about Italian food.

Which, to us, sounds like a pretty good reason to go there.

Tucked between the Apennine mountains and a small stretch of Adriatic coast, Molise is a region of simple cooking, old traditions and food that doesn’t need to show off.

This November, we’re bringing a little Molise to Newtown.

Come hungry. Molise is waiting.

CALCIONE

A little parcel from Molise. Flaky pastry baked until golden and filled with ricotta and capocollo. We’re serving them individually, so start with one. Whether you stop at one is another story.

spaghetti alla chitarra

Spaghetti alla chitarra tossed through a creamy pesto of walnuts and pecorino.

Nutty, savoury and comforting. The kind of pasta that proves you don’t need a long ingredient list to make something very good.

(VEG) (GFA)

BACCALÀ ALLA TERMOLESE

A little taste of the Adriatic. For this one, we head to Termoli on Molise’s Adriatic coast. Baccalà served with olives, onion, sun dried tomatoes and chilli.

Salty, rich and just a little spicy.

(GF) (DF)

torta di mele

The kind of cake that belongs on a family table. Apple cake with honey and walnuts.

(VEG)

GF (Gluten Free), DF (Dairy Free), V (Vegan), VEG (Vegetarian)

GFA (Gluten Free Available), DF (Dairy Free Available)