Molise
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.
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
{"Use shoulder or neck lamb pieces on the bone — boneless lamb lacks the collagen needed to enrich the sauce","Brown the lamb thoroughly in lard in batches — do not crowd the pan; proper browning is the sauce's backbone","Deglaze with a 50:50 mix of local Tintilia white wine and wine vinegar — the acid is the defining flavour element of this version","Braise uncovered for the final 20 minutes to reduce the sauce to a coating consistency","Add fresh rosemary only in the last 10 minutes — long-cooked rosemary turns resinous and bitter"}
{"A tablespoon of local Tintilia red wine vinegar stirred in at the very end gives a bright acid finish","Serve with torn bread to mop the sauce — the Molisan tradition strongly favours bread over pasta for this dish","Leftover Cacciatora is excellent the next day — the sauce firms overnight and coats the lamb beautifully when reheated"}
{"Using olive oil instead of lard — the flavour of the Molisan cacciatora depends on the animal fat base","Too little vinegar — the agrodolce element should be detectable and bright, not a background whisper","Covering for the entire cook — the sauce must reduce; a covered pot produces a watery result"}
La Cucina Molisana — Tradizioni e Sapori