San Biase, one of the smallest towns in Molise, lies between the Biferno and Trigno valleys. Its origins date back to the late 14th century, with the name “Santi Biasi” attested in the 15th century, probably in reference to a hermitage dedicated to St. Biagio Vescovo Armeno. The village has been a fief of various noble families, including the Aquino, Santangelo, Evoli, Stendardo, Filangieri, di Sangro, Carafa and, finally, the De Blasiis.
Among the most significant historical artifacts is the “Knight of San Biase,” the largest known Italic sculptural group, found in the town’s territory and now on display at the Museo Sannitico in Campobasso. San Biase is also known for being the only village in Molise to revolt and kill a baron, an event recounted in books by Michele Tanno and Alessia Braia.
Among the attractions is the church of Santa Maria dell’Acquabona (15th century), a Baroque style with medieval elements in the facade and Gothic bell tower. Inside, a single nave holds a shrine with the relics of Santa Pia. Also noteworthy are the Antonino Palace, built in the 15th century and transformed in 1660, and the stone road cross. Nature offers picturesque scenery, such as the Maccavillo forest, ideal for hiking and picnics.
Religious and folkloric traditions are deeply felt. On February 3 the feast of St. Blaise, protector of the throat, is celebrated: the faithful receive anointing with holy oil and blessed loaves of bread are distributed. The night before, morra is played and local wine is drunk. Various festivals are held throughout the year, such as Emigrant, Elderly, Children’s, Culture and Farmer’s Day, as well as food festivals dedicated to “pallotte cacio e uova” and “sagne alla z’F’Lmèn.” Important events are the Palio dei Rioni, with traditional games, and the Palio degli Asini, on August 15, with theatrical performances.
San Biase has an agricultural tradition linked to the long potato, recognized as a traditional Italian food product (P.A.T.), whose cultivation dates back to the Napoleonic era. A typical dish is “sagne alla z’F’Lmèn,” durum wheat pasta with pork sauce, accompanied by potatoes cooked under the chimney cup with lamb heads, a preparation that enhances the flavors of the local cuisine.