Bold & Rustic: Pampanella Molisana
🇮🇹 From Our Home in Molise to Your Table
At Perfetto Pastures, we're not just inspired by Molise..we're from it! Nestled in the rolling hills of this often-overlooked region of Southern Italy, our farm is rooted in generations of hard work, tradition, and love for honest food. One dish that perfectly captures our culinary soul is Pampanella Molisana - a spicy, slow-roasted pork dish that’s as bold as it is simple.
Coated in a vivid blend of sweet and hot paprika, garlic, and sea salt, then kissed with white wine vinegar before a long, low roast, Pampanella is a celebration of fire, flavor, and family. This isn’t just comfort food, it’s a centuries-old Molise tradition we’re honored to share with you.
Why Pampanella is a Molise Classic
Regional heritage: Pampanella is one of Molise’s most iconic dishes, originating from the small town of San Martino in Pensilis.
Spice meets simplicity: With minimal ingredients—paprika, garlic, salt—this recipe proves that simplicity, when done right, is unforgettable.
Versatile & unforgettable: Whether served on a Sunday table, at festivals, or tucked into a warm sandwich, Pampanella brings people together.
Ingredient Spotlight
Pasture-Raised Pork
We use cuts like shoulder, butt, or ribs—flavorful and well-marbled. Raised right here in Molise on our sustainable farm, this pork is the heart of the dish.
Sweet & Hot Paprika
The vivid red coating is the signature of Pampanella. Our mix of sweet and hot paprika gives balance—warmth without overwhelming heat.
Garlic & Sea Salt
These bold basics create a deep umami foundation that intensifies as the pork roasts.
White Wine Vinegar
Just a splash before (or after) roasting cuts through the richness and gives the dish a bright, tangy lift.
Pampanella Molisana Recipe
Molise-Style Spiced Roast Pork
Ingredients (Serves 6–8)
3 lbs pasture-raised pork (shoulder, ribs, or butt)
¾ cup sweet paprika
¼ cup hot paprika (or Calabrian chili powder)
2 tablespoons sea salt
2 tablespoons garlic powder or 4 cloves finely minced
2 tablespoons white wine vinegar (plus more to serve)
Parchment paper or grape leaves (optional)
Instructions
Prepare the Spice Rub
In a bowl, mix together both paprikas, garlic, and salt.Score & Season the Pork
Lightly score the pork to help the spices absorb. Generously rub the paprika mixture all over the meat, pressing it into every nook and cranny.Wrap & Rest
Traditionally, Pampanella is wrapped in vine leaves (“pampini”)—but parchment works beautifully. Wrap and refrigerate for at least 1 hour (or overnight for best flavor).Roast
Preheat oven to 300°F (150°C). Remove wrap, place pork in a baking dish, and drizzle with white wine vinegar. Cover loosely with foil and roast for 3 to 4 hours, until tender.Finish
Remove the foil and roast uncovered for 15–20 more minutes to crisp the exterior. Let rest before slicing. Serve with an extra splash of vinegar if desired.
Chef’s Tips & Variations
Adjust the heat: Want it milder? Use only sweet paprika. Prefer it bold? Go heavier on the hot variety.
Leftovers? Pampanella is incredible sliced cold on sandwiches, tossed into pasta, or diced into savory pies.
Try the traditional wrap: If you can find grape leaves, go for it. It adds subtle aroma and locks in moisture beautifully.
How We Serve It in Molise
With crusty bread: Stuff slices into fresh ciabatta or focaccia for a street-food-style panino.
Alongside roasted potatoes: A hearty, rustic pairing for a Sunday dinner.
With pickled vegetables or salad: A sharp contrast to the rich pork.
As a pasta add-in: Chop leftovers into pasta or risotto for a second-day delight.
Straight From Molise: Perfetto Pastures
As farmers and cooks from Molise, Pampanella is more than just a recipe—it’s part of our story. At Perfetto Pastures, we raise our animals with care and our food with love. This dish reflects everything we believe in: simplicity, boldness, and a connection to the land.
Come taste the tradition.
Visit our farm stand for pasture-raised pork and seasonal goods straight from our Molise farm.
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