These are a variation from Molise of savoury crêpes with a delicate vegetable filling (which may vary depending on taste and season) and scamorza cheese.

For the crêpes: 100 g flour, 2 eggs, 125 g milk, 125 g water, a pinch of salt. For the filling: eggplant, courgette, 1 pepper, half an onion, one scamorza cheese, two spoons of grated cheese. For the sauce: 500 g peeled tomatoes, 4 tblsp of extravergine olive oil, garlic.

Clean and chop the vegetables. Fry lightly in oil and with a pinch of salt, then cook for around 20 minutes. Add garlic and peeled tomatoes to the oil; add the salt and basil and allow to cook for a further 20 minutes.
Prepare the mapatelle batter by mixing the flour and eggs, salt, water and milk. Allow this to settle for around an hour. Then heat the pan, oiling slightly and pour one spoon of the mixture at a time; cook the mappatelle on both sides.
Allow the vegetables to cook and add some grated parmesan cheese and the scamorza cheese cut into cubes. Stuff the mappatelle, wrap and place them on a baking sheet with part of the sauce.
Place in the oven at 200°C for around 10 minutes; before serving spread the remaining tomato sauce on the mappatelle and sprinkle with grated cheese.

  an hour and a half

A famous recipe from Agnone and a typical Christmas and wedding dish - a very tasty concentration of energy.

Farmyard chicken stock, slices of homemade bread soaked in egg and toasted on live charcoal, eggs, small meatballs, balls of cheese and eggs or grated caciocavallo cheese, pieces of seasoned caciocavallo, finely cut and boiled chicken offal.

Prepare the stock. Soak slices of bread in the beaten eggs, then broil and cut into very small cubes. Prepare the meatballs and add parsley and salt; cook separately in some of the stock. Mix the grated caciocavallo cheese with the egg, forming balls then fried in a generous amount of olive oil or cooked in the boiling stock. Cut the caciocavallo cheese into small pieces. Place the ingredients in layers in a soup tureen and pour the hot stock on top. Allow to settle for a few mintues before serving.

  up to half an hour

A very sweet... sweet! It is simply almond brittle and the ideal way to fully enjoy the taste and perfume of Molise honey. The poor man's version used apricot stones instead of almonds.

200 g almonds, 200 g honey, juice of half a lemon.

  an hour and a half