Pampanella Molisana is the vivid red, oven-cooked pork specialty identified above all with San Martino in Pensilis in the province of Campobasso. Its character comes from a remarkably short ingredient list: pork with a visible seam of fat, fresh garlic, salt, sweet red pepper, hot red chile, and white wine vinegar. Garlic and salt touch the meat first; the two pepper powders form an even red coating; the covered oven cooking softens the pork; and vinegar arrives only near the

In Naples, braciola means a filled beef roll, not a grilled chop. A broad slice is layered with garlic, flat-leaf parsley, aged pecorino, pine nuts, and raisins, then tied, browned, and simmered in tomato ragù until tender. Pine nuts bring richness and the raisins offer restrained sweetness against salty cheese and concentrated tomato. This recipe makes eight rolls and serves 8 as a second course. Allow about 50 minutes of active work, 2 hours 45 minutes to 3 hours 15 minutes

Coniglio all’Ischitana is Ischia’s emblematic land-based main course: bone-in rabbit browned in olive oil, repeatedly moistened with dry island white wine, then finished with a restrained quantity of small tomatoes, garlic, peperoncino, and the local herb piperna. The method produces rabbit with a burnished exterior and a concentrated cooking liquor rather than a deep tomato stew. This formula serves 4 generously as a main course. Allow about 25 minutes for preparation, 55 to