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Pampanella, a typical Molise dish


The Sammartinese pampanella is just one of the many delicious recipes that you can find in Molise. Here is the particular way of cooking pork.

The pampanella from Molise is a typical product of the small town of San Martino in Pensilis . In fact, it is from here that the best producers of pampanella still come today, those who during the town fairs and festivals have endless lines of gluttons ready to taste their spicy ribs. In fact, the main feature of the dish consists in seasoning the pork with garlic and chilli and then cooking it in the oven.

Not much is known about the origins of the San Martino pampanella. It seems that it was a recipe linked to transhumance and therefore to shepherds. As for the name instead, it refers to the custom of cooking meat wrapped in vine leaves, known as pampinus . In fact, the correct term for the dish would be pork cooked in pampanella. But let’s see how it is prepared in the traditional way.


How to prepare the pampanella recipe

  1. First, finely chop the garlic and mix it with the paprika, chilli and a teaspoon of salt.
  2. Place the meat on the cutting board and make deep incisions about one centimeter along its entire length.
  3. Then sprinkle it with the spices, making sure that they penetrate well in depth, then wrap the meat in a sheet of parchment paper , closing the ends well.
  4. Place it in a baking dish and put two fingers of water then bake at 150 ° C for 3 hours. About 15 minutes before the end of cooking, take out of the oven and remove the parchment paper, sprinkle with a sprinkle of vinegar and put it back in the oven. Serve hot or at room temperature.

Among the other typical recipes of Molise we recommend you try the embroidered chicory , a very special soup.


The pampanella can be kept in the refrigerator for 2-3 days . It is recommended to consume it at room temperature or after having heated it in the oven.

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