Molise is Italy’s newest and second smallest region. Until 1963, it was part of the Abruzzo region, and while it may
not be well-known, it boasts a rich culinary tradition. One of its representative dishes is the exquisite
“”Pampanella.””The name Pampanella originates from the leaves called “”pampini”” (grape leaves) that used to wrap the pork. Over
time, these leaves have been replaced with heat-resistant parchment paper. For authentic tradition, it is
recommended to use grape leaves if they are available.The recipe for Pampanella is simple, consisting of a mixture of sweet and spicy paprika, garlic, sea salt, and white
wine vinegar. The slowly cooked pork can be enjoyed in various forms, such as a main dish, an appetizer, in
sandwiches, or as a filling for ravioli.The history of Pampanella is not clear, but it is believed to have been created in the late 19th century when sweet
and spicy peppers were imported from America. It is said to have originated in San Martino in Pensilis in Molise,
where a Pampanella festival is held in August.Pampanella is perfect for those who love spicy food, and the key is to use high-quality sweet and hot paprika. The
spiciness can also be adjusted to taste.
**Prepare the pork**: If using bone-in spare ribs, have the butcher cut them into 3/4 inch (2 cm) pieces if
possible. Cutting bones at home is challenging, so store-bought spare rib sizes are also acceptable. For
boneless pork belly or loin blocks, cut them into approximately 2 cm wide pieces.
**Arrange the meat**: Place the meat snugly into a casserole dish. Sprinkle sea salt and chopped garlic evenly
over all sides of the meat.
**Mix the paprika**: Combine the two types of paprika powder and taste to adjust the spiciness to your liking.
**Coat the meat**: Thoroughly coat the pork with the paprika mixture from step 3. This means covering
everything! Shake off any excess and coat again.
**Marinate**: Cover the casserole dish with plastic wrap and refrigerate for at least 3 hours, preferably
overnight, to allow the flavors to meld.
**Preheat the oven**: Preheat the oven to 180°C (350°F).
**Prepare the baking**: Soak a large piece of parchment paper in water. Squeeze out the excess water and cover
the meat completely with the paper, wrapping it around.
**Bake**: Cover with aluminum foil and bake for 1 hour and 50 minutes.
**Add vinegar**: Remove the pork from the oven and lightly sprinkle white wine vinegar over it.
**Finish baking**: Cover and bake for an additional 10 minutes.
