Venafro, nicknamed “gateway to Molise”, is the first city you come across when entering the region from the west. Located at the foot of Mount Santa Croce, between the Matese and Mainarde massifs, it is crossed by the Volturno River. Its name may derive from “Omner Aper”, in reference to the wild boars that once lived in the woods.
The history of Venafro dates back to the Punic Wars, when it was conquered by Hannibal. It later belonged to the Lombard Duchy of Benevento, to the County of Molise in the Norman-Swabian era and was a fiefdom of several noble families, including the Pandone, the Colonna and the Caracciolo. During the Second World War, on March 15, 1944, it suffered an American bombing that destroyed part of the city and caused thirty-five victims.
The Pandone Castle, built in the 10th century and transformed into a noble residence by the Pandone family, preserves frescoes depicting life-size horses, an artistic unicum. Nearby, the remains of walls, a theater and the Verlasce amphitheater bear witness to the Roman era. Among the religious buildings, the 10th-century church of San Nicandro stands out, with a work by Teodoro d’Errico, the Cathedral of the Assumption with a canvas of the Virgin from 1590 and the church of the Annunziata, which houses paintings by Giacinto Diano and Griffoni.
Other places of interest are Palazzo Caracciolo, the springs of San Bartolomeo and the Roman watchtower, the “torricella”. Also important are the French cemetery and the Winterline museum, which houses war relics related to the Second World War.
Venafro is rich in traditions and folk events, including the “favor r’ San Giuseppe”, bonfires lit on March 19, and the “corsa ri ciucc'”, a donkey race in the Verlasce amphitheater. During the feast of the Madonna delle Grazie (2-3 July) popular games such as “rotta r’ l’ p’gnat” and “gl’albr r’ la cuccagna” are held.
Gastronomically, Venafro is famous for its extra virgin olive oil, protected by the Regional Olive Park, and for the “v’scuott”, a braided and biscuited tarallo. Local specialties include “l’nocch” (Neapolitan chatter), “C’ciariegl'” (New Year’s sweets), “Sciusc'” (aromatic fritters), cod “alla m’ntanara”, “polenta verde” with Brussels sprouts and the “frittata di Pasqua”, prepared with at least 33 eggs.