Trivento, located on a hill along the Trigno river on the border between Molise and Abruzzo, owes its name to its position exposed to the winds. With over 2,500 years of history, it has been an important transit center since the Samnite era.
After the devastation of the Samnite wars, it prospered with the Voltinia tribe. Later, it was part of the Duchy of Benevento under the Lombards and passed to the Counts of Molise in the Norman and Swabian eras. Subsequent feudal lords include the de Sus, the D’Evoli, the Caldora and, from the 16th century, the d’Afflitto and the Caracciolo, the last lords before the abolition of feudalism.
The city boasts a rich architectural heritage. The Cathedral of SS. Nazario, Celso and Vittore, of early Christian origins, stands on an ancient temple dedicated to Diana. Inside, the high altar in Neapolitan Baroque style stands out. The crypt of San Casto, accessible from the floor, is characterized by seven naves with columns and decorated capitals. The Bishop’s Palace preserves an eighteenth-century chapel and the Bishops’ Hall, with portraits of prelates from the thirteenth to the eighteenth century. Numerous archaeological finds are found in the city center and in the gardens of the Bishop’s Palace.
The medieval village is embellished with a scenic staircase with 365 steps, one for each day of the year. The surrounding area is known for the “morge”, rock formations typical of Molise, including Pietra Martino, Pietra Lumanna and Pietra Fenda. In recent years, Trivento has acquired notoriety for crochet work, in particular the Christmas tree displayed in the winter.
The most heartfelt event is the feast of the Patron Saints Nazario, Celso and Vittore, celebrated on July 28 with a solemn procession of silver busts. Since 1806, the effigy of Sant’Emidio, protector against earthquakes, invoked after the earthquake of 1805, has been added. Other important religious celebrations include the feasts of Sant’Antonio da Padova, San Giuseppe, San Rocco, Sant’Anna and Sant’Emidio.
Popular traditions include the Pallotte festival, meatballs made of bread, eggs and cheese, held in February. The local cuisine is rich in authentic flavours, with dishes such as farro soup, sagne ‘nche le currudure, ceppellat (a typical dessert) and mpigna with almonds. Sulla honey and products in oil complete the gastronomic offer of Trivento, testifying to a culinary tradition rooted in the territory.