Of very ancient origin, Oviglio is situated between Monferrato and the Langhe, near the Belbo stream. Its Latin name was probably Uviilis, reflecting the fact that its inhabitants were traditionally engaged in pastoralism.
Initially settled by the Ligures and later by the Romans, archaeological finds in the area also date back to the Bronze and Iron Ages.
The village’s history is closely linked to a large castle, whose origins likely date to the 15th century. The site of the elegant fortress had previously been, until well into the 14th century, a castrum, a fortified settlement with defensive walls. Over the centuries, the castle—and therefore the entire village—witnessed battles, political intrigues, and the succession of various noble families.
Oviglio appears in historical records as one of eight settlements that, in the 12th century, with the support of the Lombard League and Genoa, contributed to the founding of the city of Alessandria.
The Perboni family held the castle for the longest period. In 1880, it was sold to Maria Cristina of Bourbon, widow of King Carlo Felice of Bourbon, earning it the title of “Royal Castle.”
Today, it is privately owned and serves as a sought-after venue for events, exhibitions, weddings, and conferences.
Another notable site is the parish church dedicated to Saint Felix and Saint Agatha, a Romanesque building constructed in 1197 on the ruins of an earlier church. It was here that an alliance between the people of Asti and Alessandria was signed.
Built of brick, the church features two small rose windows corresponding to the side aisles. Despite several restorations over the centuries, following the stylistic trends of each era, the interior remains austere, with large round columns supporting the vaulted cross ceilings.
Oviglio is not just about history and art; the village also preserves a unique culinary tradition: the Pen, celebrated in a festival each August. This dish consists of small gnocchi made from bread crumbs, eggs, parsley, ham, and cheese, flavored with various spices, boiled in chicken broth, and finally dressed with a hearty meat ragù.
