The 14th-century castle, built on the site of a pre-existing 12th-century fortress, towers above the village and presents itself as an austere complex of courtyards and buildings layered over the centuries, enclosed by crenellated walls with massive square towers.

The view over the village of Montesegale is dominated by the Castle, which overlooks the Ardivestra Valley from above. Originally conceived as a strategic control structure, it was fortified with a defensive stronghold between the 13th and 14th centuries. In 1415, during a clash between the Gambarana and the Visconti families, the Castle was stormed and razed to the ground. During the 17th century, it was transformed into a noble residence, and the successive owners carried out further restorations. Today, visitors can still admire the crenellated defensive walls, a stronghold and a tower probably built upon earlier structures, and a moat surrounding the Castle. It is now used to host cultural events and, since 1985, has housed a permanent art gallery featuring works by Bartolini, Brindisi, Crippa, Gattuso, Schifano, and Treccani.

The typical products of Montesegale are mainly based on the village’s agricultural and pastoral economy.

Among the most renowned local products is Salame di Varzi D.O.P., a sausage of very ancient—possibly Lombard—origins, made using all the lean cuts of pork, to which a proportion of fatty cuts not exceeding 30% is added.

Another traditional recipe is Pansegale, enriched with dried fruit (walnuts, almonds, hazelnuts, and dried figs), which pairs perfectly with Salame di Varzi D.O.P. Pansegale has been recognized as a De.Co. (Denominazione Comunale) product for its organoleptic qualities and ancient tradition, as well as for its use of sourdough and distinctive preparation.

Other De.Co. products of Montesegale include:

• Mundiöla, a tasty and delicate cured meat with a bright red color streaked with white-pink fat, excellent when paired with a lively Bonarda wine from the Oltrepò;

• Salàam da cöta, a pork sausage made by hand-mixing lean and fatty cuts, previously minced, with rind, salt, and spices;

• Torta di Montesegale, a cake whose main ingredient is almond.