Cacio e Ova Molisano

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.

• Both require gentle, constant stirring at medium heat to achieve soft, loose curds rather than set eggs; the Molisano version adds aged cheese at the start rather than at the end → Oeufs brouillés (scrambled eggs) French
• Beaten eggs cooked gently with sharp aged cheese — the same concept of using the cheese's sharp flavour as the primary seasoning for the egg → Soft scrambled eggs with aged cheddar British
• Softly scrambled eggs with aged sheep's milk cheese — the Iberian parallel to the Molisano cacio e ova tradition → Revuelto de huevos con queso manchego Spanish

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