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The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
Molise
II
Description
Lamb cooked alla cacciatora in the Molisan style — jointed and browned in lard, then braised with local white wine, vinegar, rosemary, garlic and peperoncino until the sauce is concentrated and glossy. Unlike the Campanian version (which uses tomato), the Molisan cacciatora is agrodolce and wine-based, giving it a sharper, more acidic character that reflects the region's pastoral frugality.
III
The Thread
—White wine and vinegar-based cacciatora without tomato — the same agrodolce tradition found in central Italy's pre-tomato cooking Umbrian
—Rabbit braised in wine with acid (mustard) — same structure of browned meat in an acid-wine braise French
—Lamb braised in wine and vinegar with aromatics — the Greek version adds onion and spices but uses the same acid-wine braise principle Greek
IV
Flavour Context
Tangy, herbaceous, deeply savoury; the vinegar cuts the lamb fat; rosemary perfumes the sauce; lard gives richness — a braise that speaks of mountain frugality and excellent ingredients
Pillars V — VII
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