AEOLIAN ISLANDS: FILICUDI |
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 Filicudi
is one of the aeolian islands and it is located between the island
of Alicudi (west)
and Salina (east).
Its rocky and rough territory comes from a vulcanic cone and its
highest top is Mount Fossa Felci (774 metres) which is an dormant
volcano. The coasts of Filicudi are made up of brown and red rock
and are full of great cliffs such as "Faraglione La Canna"
and "Scoglio della Fortuna"
In Filicudi there are a lot of wonderful grottoes: the most amazing
one is "Grotta del Bue Marino" (Seal).
Alicudi island counts around 300 inhabitants living in the three
major villages: Filicudi Porto, the landing place of ferry-boats
and hydrofoils, Pecorini a mare and, higher up, Valdichiesa linked
by an asphalt road recently built.
The economic life of the island is based on cultivation of capers
and figs, fish and tourism.
Filicudi offers relax, excellent food and very interesting trips
like the prehistorical village located in Capo Graziano (south-east
of Filicudi) dating to the Bronze Age.
Historical Hints
Filicudi, whose original name was Phoenicusa, is so-called because
of the large amount of ferns spreading all over the island.
Like the others aeolian Islands, Filicudi had been inhabitated
from 3000 b.C. since pottery evidences had been found in Capo
Graziano Montagnola and in the harbour of the port.
We suppose that towards the end of 2000 b.C. there was a great
centre in which lived the people of Eoli, who moved from the sea
to the top of Montagnola of Capo Graziano, a safer place.
After the distruction of the village, Filicudi had been deserted
for many centuries until the Greek Age (VI-V century b.C.).
In the eastern side of the port, rests of Roman houses and tombs
in the rocks were found. All these findings witness the hoistorical
and culturale background of the island of Filicudi.
Typical Filicudi cookery
The typical cookery of Filicudi, like all the aeolian cuisine,
makes a great use of herbs such as oregano, rosemary, garlic and
basil. The most important element is fish, of course. You can
taste "pulpiteddi'nto tia'nu"(stewed polyp), dried salted
cod, stockfish, spicy fish soup. In Filicudi fish soup is made
up of grouper, scorpion fish, polyps, squids, mussels, prawns,
clams, tomato, garlic, white wine and red pepper.
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Vacanze Isole Eolie 