Several traces have come down to us as evidence of the ancient history of Montefortino and the Sibillini territory. In fact, not only is it possible to live surrounded by untouched nature, but also to learn about the prestige of these small fortified villages at the base of the Sibillini Mountains.

The story begins during the Augustan Age, when the first Roman emperor gave these lands to his soldiers, placing a stone plaque with the names of the new landowners.

However, the village we see today was founded in the 12th century, when a powerful family from the castle of Monte Passillo, which stands above the nearby town of Comunanza, decided to build a place to live, on the right bank of the Tenna River.

This marks the beginning of the town’s history, which is characterised by several struggles and a golden age in the 1500s, which still shows its precious effects in the paintings displayed in the Pinacoteca and the historical architecture that has survived several strong earthquakes.

Montefortino is one of the most important towns in the Sibillini Mountains and in the Marche region, along with Montemonaco, Amandola, Comunanza and Sarnano, among others. In fact, each town you visit will have its own peculiarity, be it architecture, food and wine or art.

Even the land of the Sibillini is magical: it yields the typical and tasty apple variety called mela rosa and figs with which we make fig and nut pizzas, baked to be enjoyed during the Christmas season. The magical Sibillini are meant to be discovered and savoured: it is a land rich with culinary history.

Ciauscolo is a spreadable and tasty sausage that is a must on every table and in the baskets of farmers working in the fields of the Sibillini region.

At Easter time, ciauscolo is eaten as an appetizer or snack alongside calcioni al formaggio: large baked ravioli made by hand from flour, egg and lard filled with pecorino cheese. In the Marche region, people generally eat fried or baked ravioli with different fillings depending on the time of the year.

Sunday is the day of a weekly family lunch, also dedicated to delicious cuisine that draws on local tradition. Typical of these areas are vincisgrassi, a baked pasta similar to Bolognese lasagna, but topped with mixed meat sauce and béchamel sauce. As a main course, in addition to roast meat and the well-known olive all'ascolana, people usually eat cremini: anise-flavored custard, breaded and fried.

After a good cup of coffee, it’s common to digest your lunch with some mistrà: a digestive liquor (or spirit), which Marchigiane people used to make at home, but now it is not recommended because of the dangerous process of making it.