Sefro
Sefro and the Da Varano family
In the 13th century, the small town of Sefro was a solid community that was accredited by the papal rector as a free municipality in the district of Camerino, whose protection it enjoyed. Today's Torre Varano was previously a fortification used for the refuge of the inhabitants during the sieges of the enemies, and the Da Varano family expanded it until it became their military garrison on the border of the land. Always loyal to Camerino and siding with the pope, it was the place where the inhabitants of Camerino sought refuge after escaping the violent sacking of the Swabian troops led by Percivalle Doria in 1259.
In Sefro, Gentile da Varano, one of the survivors, gathered the army and reconquered his city, laying the foundations for a long dynasty that over three centuries brought the town to its maximum economic and artistic splendour.
Blessed Bernardo di Quintavalle, a companion of Saint Francis, also sought refuge in Sefro, and lived as a hermit in the Grotta of Monte Crestaio which for this reason is called the Hermitage of San Bartolomeo delle Carceri.
ATTENTION - The historical centre, monuments and museums of the Municipality can be partially visited. For further information, please write to the Marche Region’s Tourism freephone number (numeroverde.turismo@regione.marche.it) or contact the Municipality of Sefro at +39 0733 509 0737 45118, email: comune@sefro.sinp.net
A journey through Sefro’s history and art
Sefro is a small medieval town surrounded by lush woods offering beautiful mountain itineraries. It was owned by the Da Varano family and today the Torre Varano tower still stands out, the only remaining element of the largest fort built by the family. A small church on the outskirts of the town is dedicated to San Tossano and dates back to the 14th century but, after several renovations, today it has typical 15th-century forms. It houses a fresco depicting Saint Francis of Assisi, considered by scholars as one of the first images of the saint in Marche after his passing. On Monte Crestaio, on a small rocky plateau, there are caves carved into the rock and the ruins of an old building known as the Hermitage of San Bartolomeo delle Carceri where, according to legend, the Blessed Bernardo di Quintavalle lived. He was the first companion of Saint Francis who sought refuge here in complete solitude and prayer after the passing of the Saint to get away from the heated disputes which arose within the Franciscan order. Outside the village, the Enchanted Wood is dedicated to children with elves and fairies at work in the forest.
The IME - The Marches Food and Wine Institute recommends:
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.
Red Potato of Colfiorito PGI
The Colfiorito uplands have traditionally been known as a suitable area for the cultivation of red potatoes. Renowned for their peculiar characteristics, red potatoes have a compact and yellow pulp, a thick red skin, an intense taste, and a pleasant scent with nuances that come from loose soil hazelnut. All these peculiarities originate from the fact that red potatoes are grown on the uplands at an altitude of at least 470 meters in an area between Marche and Umbria. Their appearance in the region dates back to the end of the second half of the 18th century, when it was most likely introduced by the passage of the Imperial troops on the Papal State and then during the French occupation in the Napoleonic era.
This tuber is particularly versatile when cooking, especially when fried or roasted in the baking tray. Red potatoes are also excellent for preparing gnocchi and purée. Perfect for potato soups. They are traditionally slowly baked under the ashes of the fireplace.
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