In the heart of Molise, among hills and scenic curves, lies Civitanova del Sannio, a town rich in history and nature. Its name derives from “Civitavecchia” or “Civitavetula” (today Duronia), with the addition of “del Sannio” to distinguish it from Civitanova Marche.
Human presence in the area dates back to the Quaternary, with prehistoric traces in the area of Lake San Lorenzo and cave paintings at Morricone del Pesco. The remains of Samnite settlements in “le Caselle” locality testify to the historical importance of the area. In 1002 Count Berardo of Isernia built a monastery dedicated to St. Benedict, while in the 14th century the village, after a period of division, was reunified by Giovanna d’Evoli.
The territory is crossed by the Lucera-Castel di Sangro sheep-track and the Castel del Giudice-Sprondasino-Pescolanciano sheep-track, where the ruins of Sprondasino Castle are located. Prominent among the natural beauties is Lake San Lorenzo, called “ephemeral” because it appears in winter and disappears in summer. The Montagnola Molisana, the beech forests shared with Frosolone, and the Trigno River complete the natural panorama.
In the town center, the church of St. Sylvester Pope, with a coffered ceiling and wooden works by Di Zinno, and the castle-palace are worth a visit. In the square is the Cross “a for’ la porta,” a Gothic monument from 1441. On “Le Serre” stands a 10-meter cross, built in 1935, destroyed by the Germans in 1943 and rebuilt in 1951.
Also of note is the Benedictine monastery De Iumento Albo, among the oldest in the region. The town also boasts a connection with physician Antonio Cardarelli, to whom the Naples hospital is dedicated. Thanks to a Royal Decree, the people of Civitanova still enjoy free water, in gratitude for the donation of land earmarked for the water pipeline.
Civitanova del Sannio is enlivened by numerous festivals, including “La Coppa” (Aug. 9-10), dedicated to meat cooked under the coals, and the feast of the emigrant. On Christmas Eve, the traditional torchlight procession of the ‘ndocce is held. Local gastronomy offers dishes with mushrooms and truffles, roast lamb and kid, cheeses, chicory arracanata, baccalà arracanato, and the rice pastiera, recognized by the Academy of Italian Cuisine.