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.