Loro Piceno
Loro Piceno and the Lords of Loro
The first castle is mentioned among the possessions of the Farfa Abbey and then donated to the Benedictine monastery of San Clemente di Casauria in Abruzzo, also known as the insula Piscaria. Since 1055 it has been among the Bishop of Fermo's possessions and then in the sphere of influence of the Chiaravalle Abbey in Fiastra. According to Fiastra documents, in 1167 part of the land was owned by the Counts of Loro or Lauri whose family history lacks information before the sixteenth century.
In the thirteenth century Bonconte married Monaldesca di Trasmondo di Sant'Angelo, who gave him Loro as her dowry. When Bonconte died, Fildesmido da Mogliano, a very powerful pro-Imperial lord of the Marca, claimed Monaldesca's possessions, managed by her uncle Bove and his sons, who resorted to emperor Frederick II's intercession to drive Fildesmido away.
The imperial vicar Roberto di Castiglione gave the possessions back to Bove's heirs, but the following vicar Giacomo da Morra reconfirmed the possessions to Fildesmido who left Loro to his grandson Rinaldo di Brunforte.
Actually, Brunforte shared the castle lordship over Loro with the Gualtieri family, who were also committed pro-imperialists forced to submit to Fermo after Frederick II's death. After Manfred's final defeat, Loro too was forced to sign an agreement with Fermo.
It was only in 1299 that some hundred Loro people were recognised by Fermo as free citizens, although the castle, now independent, remained under the lordship of Fildesmido da Mogliano's heirs for most of the fourteenth century.
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 Loro Piceno's town hall at +39-0733.509112, e-mail: info@comune.loropiceno.mc.it
A journey through Loro Piceno’s history and art
The castle of Brunforte stands on the ancient Roman fortress and was the first inhabited settlement in the village. It was the residence of the powerful Brunforte and Gualtieri families. It has been reworked, enlarged and modified several times and, with its austerity, it still fulfils its defensive role with the high wall scarps. The Museo delle due Guerre (Museum of the Two Wars) has been set up in the former castle granary. The Castle houses a fascinating, unspoiled 17th century kitchen with all the utensils.
The old town is full of small treasures such as the Town Hall which houses an archive spanning from 1272 to present days with 57 perfectly preserved scrolls that have never needed any restoration. The 12th century church of St. Mary was established by the Benedictines and is one of the oldest and best preserved. The 1372 church of St. Francis features a charming, completely frescoed cloister, which houses the Mostra permanente delle attrezzature e degli utensili per il vino cotto (permanent exhibition of vino cotto equipment and tools), a typical local product made by simmering wine with apples and letting it age.
The IME - The Marches Food and Wine Institute recommends:
Vino cotto PAT - Prodotto Agroalimentare Tradizionale (Traditional Agri-food Products)
Vino cotto is a Marche native traditional wine that was very much appreciated by the most refined Ancient Romans. Its thousand-year-old winemaking technique has essentially remained the same and is closely tied to farming tradition, which has been passed down through the generations. It is a sweet and strong wine. Its colour ranges from red to amber with a tendency to hazelnut shades. It is clear and fruity, with a taste perfectly balanced between sweet and sour. This wine is produced in a very limited wine-making area, which includes Macerata and a part of Fermo.
Every summer, Loro Piceno holds the famous Sagra del Vino Cotto (Vino Cotto Festival), where the properties and benefits of this wine are celebrated and where the best winemakers showcase and offer this excellent product.
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.
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