Following the establishment of cattle farming in the first half of the 15th century, settlement began around 1460, with natives from northern Portugal, after a stopover on the islands of Terceira and Graciosa.

Its first Captain Donatory was Álvaro de Ornelas, who never actually took possession of the island, which was therefore incorporated into the Captaincy of Faial. Its first town was established in Lajes in 1501, followed by S. Roque in 1542. Initially dedicated to wheat cultivation and, to a lesser extent, the exploitation of woad, a dye plant exported to Flanders, influenced by the neighbouring island of Faial, the population soon turned to vine growing and fishing. This was followed by a long period of relative obscurity, interrupted in the 18th century by major volcanic eruptions. In 1723, Madalena was also elevated to town status, confirming its economic importance as a port connecting it to Faial, through which foreign trade was carried out, and also as the place of residence of the owners of the immense vineyards in the area, which was already producing wine at that time.

Through hard work, the lava fields were transformed into orchards and vineyards. For over two hundred years, Pico's Verdelho wine enjoyed international fame and was appreciated in several countries, namely England, the Americas and Russia, where it was served at the tsars' table. The attack of powdery mildew in the mid-19th century destroyed the vineyards. Their recovery was slow and was achieved using new cuttings.

The presence of American whalers in the waters of the Azores since the end of the 18th century introduced a new activity to the island, the sperm whale hunting, which represented an important source of wealth for Pico for about a century and a half. With the ban on whaling, another activity was established, bringing new possibilities and the ability to take the name of Pico to the four corners of the world: whale watching.

The 21st century also brought great development to the island, with the renovation of structures and the start of direct air links with Lisbon.

It is also a century of affirmation for the island and its natural resources, with the designation by UNESCO of the Protected Landscape of the Pico Island Vineyard Culture as a World Heritage Site in 2004.

Queijo
The famous Pico cheese, with its flat shape, yellow rind and soft, slightly buttery texture with a hint of honey, is the perfect start or end to a trip to discover the best flavours of the Mountain Island. It can also be enjoyed as a fresh cheese, complemented by a spicy pepper paste.

Mariscos
Limpets, barnacles and crabs are part of Pico's seafood;

Bolo de milho
Made from corn flour boiled in water and cooked in a hot wood-fired oven, it is the perfect side dish for many of the island's typical delicacies, whether meat or fish.

Linguiça com inhames
Typical pork sausage, served with yams;

Sopas do Espírito Santo
Made with beef, cooked for several hours with plenty of seasoning. The cooking broth is then strained and poured over pieces of bread arranged in a tureen and mixed with mint leaves. The cooked meat is served separately, garnished with vegetables.

Molha de Carne
On Pico, it is traditionally made with beef, cooked slowly with plenty of seasoning and served with boiled potatoes or bread. In former times, and in more modest houses, it was the dish served at Christmas.

Caldo de peixe
Tradition has it that the greater the variety of fish, the richer the flavour. Accompanied by raw sauce, boiled white potatoes or bread soups mixed with mint leaves and drizzled with the cooking broth. The broth is drunk separately in a bowl or clay mug.

Bolo de Véspera
An essential part of Pico's traditional pastries, it is distributed to everyone present during the Holy Spirit Festivities. It is made from wheat flour, eggs, sugar, milk, butter, lard, yeast and salt. It is prepared through a lengthy process, as the dough has to be beaten well until it becomes soft. The cake is marked six times, starting from the centre, by the “chavão”, with symbols alluding to the Holy Spirit and to the person who made it. In some parishes, the “repenicadeira” utensil is used to draw decorations on the cake. They are named this way because they are made three days before the festivities and delivered on the eve.

Rosquilhas
Frequently found at festivals in praise of the Holy Spirit, such as Bolos de Véspera, they are shared with everyone who attends the festivities. These ring-shaped cakes are made from wheat flour, eggs, sugar, lard, butter, milk, and yeast. After being thoroughly stirred, they are shaped into balls and cut. Before going into the oven, they are cut. Traditionally baked in a wood-fired oven, when they come out, still hot, they are generously spread with butter.

Arroz doce
It is typically served as a dessert during the festivities in honour of the Holy Spirit. It is made with rice, whole milk, sugar, cinnamon, lemon peel, and eggs.

Vinhos
A wine producer par excellence, the people of Pico have known, for generations, how to extract the best nectar from their grapes. Whether table wine, red or white, from American or European hybrid grape varieties, or, as an aperitif, the famous Verdelho, which took the name of Pico to the Tsars of Russia;

Licores
Made from fruits and aromatic herbs, using ancestral knowledge, they were traditionally served at Christmas or on festive occasions. There are many choices: blackberry, tangerine, “néveda”, fennel, loquat pits, passion fruit and grapes.

Aguardente
Carefully distilled in stills after the fruit has been fermented and processed, they are the perfect end to a hearty meal or a reason to get together. On Pico, there are many options to choose from.

Festas em Louvor do Divino Espírito Santo
These festivities are common to all the islands, although they vary in some details from island to island, even within the island itself. Around each island, every parish has a chapel, called an Império, with its own brotherhood. These are considered to be the most typical religious festivities in all of the island's ethnography. They celebrate the third person of the Holy Trinity, in which the spirit of community and sharing reflects the true nature of these celebrations: a celebration by the people and for the people.

Location: Throughout the island;
Dates: From May to September, with special emphasis on the seventh Sunday after Easter;
Responsible Entity: Brotherhoods of the Holy Spirit;

Festa de Santa Maria Madalena
A religious and profane event that aims to honour the patron saint of the municipality, with musical concerts and sports and cultural activities taking place at the same time.

Location: Madalena;
Dates: 22nd July, the religious celebration day; the profane days vary, but always before or after 22nd July;
Responsible Entity: City Council Festival Committee.

Semana dos Baleeiros
Patron saint of whalers, the cult of Nossa Senhora de Lourdes dates back to 1883. Renamed Whalers' Week in 1986, this event pays tribute to all those who have worked in this industry. The religious celebrations have remained essentially unchanged since the early days of the feast, culminating in the procession and homily in Pesqueira. During the week, profane celebrations range from sports competitions to concerts featuring national artists.

Location: Lajes;
Dates: last full week of August;
Responsible Entity: Town Hall – Festivals Committee.

Cais Agosto
It takes place on the last weekend of July, and its main attraction is musical groups from mainland Portugal. During the day, there are sport competitions, craft exhibitions, and economic activities.
Location: São Roque;
Dates: 26th to 29th July;
Responsible Entity: Town Hall - Festivals Committee.

Festas do Bom Jesus Milagroso
A religious festivity of great importance, especially in the central group of the archipelago. It takes place in its sanctuary in São Mateus do Pico and, for three days, the image of Senhor Bom Jesus Milagroso is honoured by thousands of pilgrims who gather there from all over the archipelago, as well as many emigrants who come to fulfil their promises.

Location: São Mateus;
Dates: 6th August;
Responsible Entity: Festival Committee.