Castelsantangelo sul Nera
Castelsantangelo sul Nera
In the late ninth century, the lord of Visso moved near Mount Cornaccione and built a well-fortified castle to manage his lands.
The establishment of monkhood, with rich abbeys grown with believers' donations, favoured the expansion of St. Eutizio Abbey's church possessions in Preci, which protected all the villages in the valley, including Visso, one of the most powerful communes in the area.
The great history-marking conflicts between the empire and the Pope also left traces in Sibillini communes that, in order to break free from their lords, both secular and religious, waged wars to obtain their independence and freedom.
This is what happened to the last heir and lord of Castelsantangelo sul Nera, Tiboldo di Farolfo di Nocria (ancient Castelsantangelo sul Nera's hamlet), who in 1255 left all his possessions to the now powerful commune of Visso.
With this step, Castelsantangelo sul Nera became just Visso's Guaita Montana, that is a district with its own representatives in the General Council of the Guaite, that included 5 types of areas: Guaita Plebis (the centre), Guaita Uxitae (Ussita), Guaita Montana (Castelsantangelo sul Nera), Guaita Villae (Villa Sant’Antonio), e Guaita Paggese (Cupi, Macereto and Aschio).
IMPORTANT - The town's historical centre, monuments and museums are partially accessible. For further information, please write to Marche Region's Tourism freephone number (numeroverde.turismo@regione.marche.it) or contact Castelsantangelo sul Nera's town hall at +39-0737.970039, e-mail: protocollo@comune.castelsantangelosulnera.mc.it
A journey through Castelsantangelo sul Nera’s history and art
The old town centre has many churches, such as the Romanesque St. Martin with fifteenth - sixteenth century Umbrian school frescoes, perhaps by Paolo Bontulli da Percanestro and Paolo da Visso.
St. Stephen's Church, dating back to 1300, has a 14th century baptismal font, while the church of Santa Maria Castellare, dating back to 1400, was a hospice of the Congregazione di Carità (Charity Congregation) and was slowly enriched with prestigious artworks, such as Paolo da Visso's polyptych decorated with gold and fabric. The San Liberatore Monastery used to be home to the Benedictine cloistered nuns until 1958 and the fine chapel houses the refined frescoes by Paolo da Visso and his school.
The Ecomuseo del Cervo (Deer Eco-museum) is an important educational and multimedia project that focuses on the mountains' environment, life and ecosystem and lets you continue your outdoor tour up to the Ecocentro Faunistico (Wildlife Eco-centre) where the animals are in their natural habitat. You can still carry on with a series of outdoor stops up to the Springs of the River Nera, passing by the Nera Aqueduct, the hydroelectric plant, the watermill and the mineral water bottling plant.
The IME - The Marches Food and Wine Institute recommends:
Castelluccio di Norcia’s lentils
The Castelluccio di Norcia Lentil growing area is the Castelluccio plateau, which covers an area about 1400 m. above sea level, stretching from Norcia to Castelsantangelo sul Nera (Macerata) right in the middle of the Monti Sibillini National Park. Its good resistance to any parasite makes it a naturally organic product, much appreciated for its taste.
It is a very ancient pulse, also found in Neolithic tombs dating back to 3000 B.C.
The lentil's blossoming, between May and August, gives an extraordinarily beautiful, tourist-attracting spectacle where an entire valley gradually turns from ochre to red.
Ciauscolo PGI
Ciauscolo, also known as ciavuscolo or ciabuscolo, is certainly a "family jewel" of Marche region's pork butchery. It can be immediately told apart from other cured meats because it is a meat spread. For this reason, many compare it to an extraordinarily tasty pâté. Its scent is delicate, aromatic, typical, firm and spicy. Its origin is lost in the mists of time and goes back to the traditional farming practice of processing pork.
Monti Sibillini pecorino Ark of Taste
At over 2100 meters above sea level, local shepherds produce a special handmade pecorino cheese. Following an ancient recipe, they add spices and aromatic herbs to the rennet to increase its curdling power. This is the Monti Sibillini pecorino, one of the most ancient traditional Marche cheese. Made from freshly milked, raw milk and local herbs that give it its flavour and that typical and unique character of this land. Pecorino cheese was among the emperor Augustus’ favourite products.
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