Restaurants in the province of Isernia

Isernia is mountain and small villages, with a shepherding tradition you taste in every dish. It is also the province that makes one of Italy's best-known caciocavallo cheeses.

What you eat here

• Caciocavallo di Agnone — aged stretched-curd cheese in a figure-of-eight shape; with age it turns sharp and melts beautifully over embers.
• Pezzata from Capracotta — mutton boiled long with mountain herbs, the summer feast dish.
• White and black truffle from upper Molise, gathered here and mostly sold elsewhere.
• Signora di Conca Casale, a rare cured meat made by a handful of families.
• Sagne e fagioli, polenta with pork ribs, taralli, and wafers filled with honey and nuts.

The wine

Few bottles, and nearly all Tintilia, which finds its best expression at altitude; some Falanghina whites too.

Opening hours change. The ones on the listings come from public sources and may be out of date. Where a restaurant confirms tables with us, the availability you see is the real one.