Genga is a tiny borgo setting on a hillock in the high Esino valley and thick woods and lush green mountains, just a stone's throw from Frasassi caves, perfectly situated in the regional park “Gola della Rossa and di Frasassi”.
This borgo rose around a Castle, a large part of whose defensive wall still remain, built a little at a time as the hamlet grew in order to withstand external threat.
The internal structure of the borgo winds around churches, streets and buildings, in perfect harmony with the quality of the surrounding countryside.
The origins of Genga Castle are lost in the mists of time. Folklore has it that a youth named Genga fell in love with a German maid by the name of Gallo; they married and gave origin to the lineage “Conti della Genga” from whome Pope Leone XII was descended.
The first settlement dates back to prehistory. Invaded by Galli Senoni in the IV century B.C., a large slice of this territory became a Roman camp around 283 B.C., situated along the Protoflaminia way. In the Roman era, Genga territory made up a part of Sentinum Municipality. The borgo's major development phase was undoubtedly the Middle Ages when it was part of St. Vittore's monastery possessions; in the XII century it became subject to Conti della Genga.
Placed under the dominion of Chiavelli in 1435, after some years it was conquered by Francesco Sforza but was held by the XIX century.
Inside the typical Medieval borgo in the Church of St. Clement, a precious triptych by Antonio da Fabriano is conserved, together with a crucifix attributed to the Marchigian school. Near the town are the renowned Frasassi Caves, the Pierosara Castle with the characteristic Longobard towers, not to mention the Abbey of St. Vittore delle Chiuse, considered to be one of the most significant Roman-Marchigian monuments built in the XI century.
Hospitality and a warm welcome are natural attributes to be found in the whole of the Genga commune's lands.
Wonderful the salami and cold cuts especially teamed with the brown bread produced from local grain; tasty the starters among which figure hand-made tagliatelle with asparagus and wild mushroom sauce, and the main courses such as rabbits, suckling pork and snails.
All these delicacies are served with wines produced in the hills, such as the most noble Verdicchio di Matelica.

Monuments