Rotello, nestled in the hills between Fortore and lower Molise, is known for its olive oil production, thanks to the many varieties grown in the area. This has enabled the municipality to join the “Cities of Oil” Association.
Of Norman origin, the town was initially called Lauritello, then Lorotello and finally Rotello. The Norman county of Loritello, which extended from Tronto to Fortore, was suppressed in 1220 by Frederick II of Swabia and divided into fiefdoms. After the Normans, the territory passed under the Angevins until the Caracciolos, the last feudal lords in 1792. Later, the municipality was integrated first into Capitanata and then, in 1811, into Molise.
The historic center retains its medieval layout with alleys converging toward the square, where the mother church, now gone, once stood. Of the four gateways, three are still visible. On one facade is a relief with a she-wolf and a female figure, a sign of the presence of a “wheel” for abandoned babies.
The Romanesque church of Santa Maria degli Angeli, once located in Largo della Vecchia Chiesa, was replaced in the 18th century with a new Baroque building commissioned by Bishop Tria. Restored in 1888, it lost its original facade and public clock in 1962. The church of San Rocco, founded in 1648 after the plague, was abandoned and then restored in 1913.
Notable architectural works include the 1881 Fontana Maggiore with a statue of Ceres at the top. Also important is the Colavecchio Palace, which dominates the historic center, transformed from a defensive structure to a stately residence. Also worth a visit are the Palace of Tears, with an 18th-century portal and the De Finis family crest, the Benevento Palace, and the neviera located outside the town.
The main festivities include the feast of San Donato, patron saint of Rotello, celebrated on Aug. 7 with mass, procession, fair, and parade in period costumes. St. Basil was celebrated on July 14 with a fair, which is less popular today. Other local holidays are the Incoronata and St. Anthony.
Gastronomic specialties include fusilli a cappelletti, “Cacaurozze,” “Fiadoni,” as well as typical Molise dishes such as stuffed wafers and offal with pomegranate.