© Giorgio Barbato © Discover Alto Reno Terme
Castel di Casio is a municipality in the Bolognese Apennines, located about 30 kilometres south-west of Bologna. The town offers a spectacular view of the Reno valley and the Apennine chain. It is very old and was the seat of the Captains of the Mountain until the 15th century.
A very famous attraction around Castel di Casio is Lake Suviana. It is an artificial dam created in the 1930s, with a surface area of approximately 1.2 square kilometres and was one of the largest dams in Italy in the 20th century. The lake offers many outdoor activities, such as fishing, sailing, windsurfing and swimming.
Given its strategic position in the Limentra Valley during the Middle Ages in the frequent clashes between Bologna and Pistoia, Castel di Casio preserves many features of its past. In the historical centre, we find the remains of the ancient tower that stands out among the roofs of the houses and has become the true symbol of the municipality, while the narrow alleys and the particular architecture of the houses take us back in time, when the town was a real fortification to defend the territory.
In the surrounding area there are numerous routes to the main heights such as Monte Calvi, Monte di Stagno and the higher Poggio delle Vecchiette and Monte della Scoperta. From each of them you can enjoy a unique view that stretches from the ridges of the Bolognese Upper Apennines to the Tuscan ridges.
A trip to Castrola is also worthwhile, to admire the medieval village and the ancient humpback bridge, now being restored.
A few kilometres from Castel di Casio is Badi, where you can visit the 17th-century church dedicated to San Prospero, while nearby you can visit the church of Sant’Ilario. It was built in the early 12th century and still preserves the beautiful semicircular Romanesque apse.
In addition to traditional Apennine mountain dishes such as crescentine and zampanelle, the hamlet of Lizzo is home to the crescenta of the same name. The characteristic focaccia is obtained from a dough that is made here without yeast, baked between two clay moulds called testi.