Isernia, a provincial capital and ancient Roman city, boasts a millennial history rooted in prehistory. Archaeological finds dating back to the Paleolithic period, including the remains of Homo Aeserniensis, among the oldest in Europe, have been discovered in the Pineta locality. Later, the territory was inhabited by the Samnites Pentri, who used it as a strategic outpost for their campaigns of conquest in Campania.
In 290 BC. Isernia was conquered by the Romans and became a colony in 263 BC. The city played a major role in the Italic rebellion, becoming capital of the Italic League, but was destroyed by Sulla in 84 BC. In the following centuries it suffered invasions by Visigoths, Heruli, Vandals, Goths, Saracens and Normans, later becoming part of the County of Molise under Angevin rule.
Isernia’s historical heritage is reflected in its monuments. The cyclopean walls testify to the need for defense in ancient times, while the Fontana Fraterna (13th-14th century), built with reused materials from the Ponzia mausoleum, is one of the most important monumental fountains in Italy. The Roman aqueduct, still functioning after more than two thousand years, is another symbol of the city’s longevity.
Religious buildings include the monastery of Santa Maria delle Monache (6th century), with a striking colonnade and Roman capitals; the cathedral of St. Peter, with its neoclassical facade and, inside, a Byzantine Madonna; the sanctuary of Saints Cosmas and Damian, embellished with canvases, frescoes and a coffered ceiling; and the church of St. Francis, which preserves a fine Romanesque portal from 1267.
The National Paleolithic Museum holds important artifacts that tell the story of the life of Homo Aeserniensis in an area rich in water, fauna and vegetation, making it an ideal place for prehistoric survival.
Isernia keeps its traditions alive through events and gastronomy. Among the most characteristic events is the Onion Fair (June), an exhibition of agricultural and food products where the onion is the protagonist. The Good Friday Hooded Procession sees the faithful, hooded and barefoot, carrying sacred statues, re-enacting an ancient and evocative rite.
The typical cuisine offers dishes such as “crejuoli,” “ciufele,” “taccozze,” and “panpentro,” an expression of the rich local gastronomic tradition.