The landscape of Molise is mainly mountainous and hilly. The mountain area doesn't form an independent section of the Apennines; it includes, in the North, the southern part of the Apennine of Abruzzo, in the South the northern part of the Apennine of Campania.
The peaks reach an altitude of between 1,000 and 1,500 metres and have got rounded profiles, while the hills run down almost to the shore, which is low and without harbours.
The natural beauty of the landscape could be a good tourist resource, both mountain and maritime, but up to now they have either not been exploited at all, or they have been under exploited.
We would like to suggest some skiing resorts, such as Capracotta, near Isernia and Campitello Matese and some seaside-resorts such as Termoli e Lido di Campomarino.
Among the protected areas we suggest the oasis of Pesche, the oasis of Castiglione , the reserves of Collemeluccio and Montedimezzo and the part of Abruzzo National Park situated in Molise.
The fauna is richer than in any other Italian regions: you can see wolves, foxes, hares, squirrels, chamois and among the birds, birds of prey.
Molise is perhaps the more extraneous Italian region concerning tourism and the region hasn't received any sizable investment in this field. The region also suffers from poor and fragmentary communication lines.
The only area with good communications is the coast: both the railway (linking Molise to Puglia and to the North of Italy ), the Adriatic arterial road and the motorway pass through there.
>From Termoli there is a secondary railway line which takes you to Campobasso and then carries on towards Benevento. The inland communication lines are insufficient, hindered also by the mountains.

LOCAL CULINARY SPECIALITIES:
First course : homemade pasta, such as macaronis "alla chitarra", fusilli, calcioni of ricotta, soups such as "risciusce", wheat pizza with chards.
Second course : "torcinelli, the pezzata of Capracotta and the cicillo", fish soup, dried salted cod "arracante" and baked trout; among the cheeses, " burrino, the pecorino of Capracotta and the caciocavallo of Agnone".
Desserts: "bocconotti, calciumi, mostaccioli" and homemade nougats.
The wines : Doc Biferno (White, Red and Rosé), Aglianico, Greco, Falangina and Tintilia.