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This is an area so little known to the European tourism yet in a delightful land wealthy of natural beauties, such as the Arch of Arcomagno, a natural arch of rock, entrance to an attractive coved beach,  with calm turquoise sea; the Faraglioni of Capri, beautiful sea rocks in the sea of Capri, one of many in the Amalfi Coast; or the Etna Volcano, still active and one of Sicily's biggest tourist attractions.
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Travel and holidays to south Italy - Holiday accommodation in Apulia, Sicily, Amalfi Coast, Calabria, Basilicata and Eolian Islands.



Stromboli - Travel and Holiday to south Italy, accommodation by the sea or rural

 

Sicily - Stromboli


FIND ROOMS HERE    LEISURE    SHOPPING    EXCURSIONS     Town Geographical Position


 

 

Stromboli is the northernmost island in the Aeolian Islands: its territory is approximately 13 square kilometers and about 450 inhabitants live there.
The island of Stromboli is dominated by the imposing volcano. In the crater terrace are visible eruptive vents that often expel lava fragments. This activity is moderate and therefore not dangerous for the inhabitants of the island since the outpouring of lava flowing down the slope of Sciara del Fuoco. In 2002 there was a big eruption whose lava material did fall off some rocks that formed the wall of the Sciara del Fuoco: the fall of rocks that caused a small tsunami that hit some of the Lipari Islands.
The coasts of the island of Stromboli is very steep and rugged and there are few beaches. The towns of the island are Ginostra and Stromboli and the inhabitants live mainly by fishing, viticulture, harvesting of capers and especially tourism.

Food


The cuisine of the island is based on the use of simple ingredients, genuine and above all local. Almost all the dishes in fact include the use of anchovies, capers, olives and herbs. Among the dishes are spaghetti strombolana of olives, capers, anchovies and plenty of chili, spaghetti with fire made with aubergines, capers, onion, tomato, celery and olives, fish balls cooked in fish soup made with various local fishes, tomato, wild fennel and caciocavallo cheese.