The town is a medieval village that still preserves numerous watch towers and city walls, typical of the year one thousand. The origin of Felitto can be traced back to a few centuries before the year 1000. Strategically the position was extraordinary: elevated, inaccessible or accessible with great difficulty on all four sides with the possibility of easily controlling the whole valley of the Calore River.
The easy natural defence of the place, the possibility of spotting potential dangers in advance, the abundant presence on the site of excellent building stone and lime, as well as sand in a relatively nearby area (Casale), the possibility of getting water both due to the proximity of the Calore River and to the presence of several small springs within a few kilometres, made it the ideal place for a stable and secure settlement. Felitto was endowed with a remarkable fortified wall complex, precisely with 13 towers, three of which are square in shape. In the historic centre, an ancient castle is still preserved today. The walls are only partially intact, as some parts have been demolished.
Felitto associates history and modernity, its historical centre, well preserved and still inhabited, is near the modern part where we find the shops, the sports centre and the outdoor pool. The country is located in the heart of the Cilento and Vallo di Diano National Park and is part of the MAB-UNESCO Biosphere Reserves.
The Calore River flows below the village of Felitto. Over time, it has carved out the rock on which the town of Gorges is built, offering a landscape of wild beauty and a wonderful nature reserve where the fauna and flora have been preserved. The banks of the river allow beautiful excursions that enchant walkers of all levels, The river also allows canyoning, kayaking, pedal boating or simply bathing on hot summer days.
U ’fusillu is a cylinder of hollow paste, 18 to 22 cm long, which is prepared by hand, using eggs, flour, salt water and olive oil with the aid of a very thin 4-sided iron.
Its origin is very ancient and linked to a legend: it is said that in the 16th century, during a siege of the town during which the inhabitants resisted for over 10 days, the commander asked the women to cook something with the products they had available, so, the women, for the first time, prepared the Fusillo di Felitto with eggs and flour.
Beyond this legend it is ascertained that this production boasts a centuries-old tradition, handed down orally from mother to daughter up to the present day so much to represent the typical dish of the feast days in Felitto. The production of fusillo has turned from a family to a craft; this product requires a particular manual ability that only the women of Felitto possess, so much so that restaurants of Paestum that propose this product in their menus, ask specifically that the fusillo be made by the women of Felitto.
The Sagra del Fusillo Felittese is held every year in August in the centre of the town where food and wine stands are set up which offer tourists and visitors this typical dish of handmade fusilli with the traditional mutton sauce. The taste remains exquisite also with alternative sauces such as veal sauce.
Another variant proposed during the Fusillo Felittese festival is that of the Fusillo baked in an earthenware pan. In practice, along with the mutton or veal sauce, buffalo mozzarella is added and then the dish is left to cook in the oven for about another ten minutes.
A full-bodied red wine completes everything with harmony!
Shows and music, entertainment, painting and photography exhibitions enliven the evenings of the fusillo festival.