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AEOLIAN ISLANDS: FILICUDI

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.