Molise — widespread, especially Campobasso province, Easter tradition
One of Molise's most characteristic dishes: a simple 'cheese and eggs' preparation made by beating eggs with grated aged Pecorino Molisano and parsley, then cooking in olive oil like a frittata but stirred continuously during cooking (like a French scrambled egg) until it forms large, soft curds — somewhere between scrambled eggs and frittata. Served as a breakfast, light lunch, or in the traditional Easter ritual context. The technique requires constant stirring with a wooden fork rather than a spatula — the fork creates the characteristic loose, curded texture.
Sharp Pecorino and egg; the simplest possible combination that succeeds or fails entirely on the quality of the cheese and the care of the cooking; gentle, savoury, immediately satisfying
{"Use aged Molisano Pecorino (not young or mild) — its sharp, salty character is the flavour foundation","Beat eggs and cheese together until completely integrated before cooking — no visible streaks","Use a wooden fork for stirring during cooking — metal conducts heat and speeds cooking; wood is more gentle","Keep heat at medium — low heat produces watery eggs; high heat creates rubber; medium is the window","Remove from heat while still slightly wet — residual heat completes cooking; overcooked cacio e ova becomes dry and grainy"}
{"A pinch of dried Molisano peperoncino added to the egg mixture is traditional in many families","Some Molisano versions add a small amount of guanciale or pancetta rendered first — the fat is used to cook the eggs","Serve with thick slices of Molisano bread rubbed with garlic and olive oil — the bread is essential to the eating experience","In the Easter tradition, cacio e ova is made with the first fresh eggs of spring and served as the breaking of the Lenten fast"}
{"Using young or mild Pecorino — the aged variety's sharp tang is what distinguishes cacio e ova from generic scrambled eggs with cheese","High heat — destroys the soft curd quality; the dish must be cooked gently","Allowing the mixture to set firm like a frittata — cacio e ova must remain soft and slightly moving on the plate","Using a spatula — cuts rather than gathers the curds; the fork's tines create the characteristic lumpy, open texture"}
La Cucina Molisana (Ed. Enne)