Village of Piobbico
Municipality of Piobbico
Province of Pesaro and Urbino
Altitude centre: 339 m s.l.m.
Municipality of Piobbico
Viale dei Caduti 2 - Piobbico (PU)
Tel. +39 0722 986225
Piobbico (Piòbich in gallo-piceno dialect) owes its name to the Roman era. After the social war, all territories not ribellatisi in Rome would have had to obtain the right of citizenship, but the part close to the Monte Nerone remained excluded from the assignments and remained ager publicus. In the years publicus evolves in plobicus plobici, up to the current Piobbico. The presence of rivers and natural cavities have allowed the settlement since prehistory, then continue with the Etruscans and the Romans, but the real history of the country is identified with the family Brancaleoni, which come into possession of Piobbico around the year One Thousand. For almost five centuries the town developed under their dominion. In these years there are the castle, the village, the churches and the various villas and villages around it. Only in 21 December 1827, for the decree of Pope Leo XII, Piobbico becomes an autonomous municipality.
From the top of the Castle of the Brancaleoni, we are seeing the alleys of the town and the emergence of its civil and religious architectures. The fifteenth century church of San Pietro preserves an altarpiece depicting the saint is attributed to Giorgio peaks. One of the church of Santo Stefano, instead, portrays the rest of the Holy Family during the flight into Egypt of Federico Barocci. The church of Santa Maria in Val d'Abyss, finally, is the oldest church of territory pobbichese and dates back to the XI century. In the surroundings of the village there are the ruins of the hermitage of Morimondo. Its existence is already attested to at the beginning of the XIII century and the site of a community asceticism which has practiced the rule of San Pier Damiani. Chosen as the burial place for many Brancaleoni, the hermitage stood near the torrent still today said ditch of the Hermitage.
The village of Piobbico also offers many typical dishes, as polentone alla carbonara, classic passatelli made with fresh pasta with eggs, cheese and bread crumbs, crescia of Easter with cheese or sweet, bostrengo (a typical sweet winter), the crostoli (a piadina browsed) and finally the pruspino, a liqueur made with the fruits of black Spino, the sloes.
NOTE: distances are set as the crow flies.