"In Regionale con Gusto": discovering Sicilian flavours with Trenitalia and Gambero Rosso

Trenitalia and Gambero Rosso have joined forces to take food lovers on a unique culinary adventure. The project, called "In Regionale con Gusto - Food and wine discoveries on the train". is an initiative that offers food and travel enthusiasts the opportunity to explore the gastronomic delights of Sicily through podcasts and guides that provide detailed information on gastronomic itineraries and typical recipes, all while travelling on board Trenitalia regional trains.

Sicily, a treasure trove of food and wine traditions and breathtaking landscapes, is the focus of the second instalment of this culinary adventure, which proposes two irresistible itineraries: from Taormina to Catania and from Palermo to Cefalù.

The itinerary from Palermo to Cefalù

The culinary journey begins in Palermo, the 'cradle of Sicilian culture,' which still shows clear traces of the many dominations that have helped shape its history. Palermo is a city of styles, architecture, traditions and legends. It is a place to explore its busy markets, picturesque squares and historical monuments, and even the golden sandy beaches that lie a short distance from the city centre.

Palermo's cuisine is a masterpiece of cultural contamination and offers an extraordinary variety of dishes and a visceral tradition for street food. From sandwiches filled with panelle, crocché and stigghiola to sfincioni and the famous arancine, Palermo's cuisine offers an unforgettable gastronomic experience. In particular, arancine, the famous fried rice balls, take on a round shape in Palermo. Palermo cuisine is also influenced by the grand Baroque era, characterised by sweet dishes such as cassata, cannoli, Martorana fruit and Pan d'Arancio.

Not far from Palermo, the itinerary continues to Bagheria, a destination beloved in past centuries by the Palermo nobility. In addition to its sumptuous architectural heritage, Bagheria is famous for its culinary specialities, including the sfincione bagherese, a variation of the classic Palermo sfincione. This delicious dish, taller and crispier than its Palermo relative, is served 'in bianco' and topped with onions, anchovies, tuma and ricotta cheese.

The trip culminates in Cefalù, a Sicilian jewel known not only for its majestic Norman cathedral but also for its enchanting beaches and extraordinary cuisine. A typical local starter is caciocavallo all'argentiera, a cheese cut into slices and flavoured with vinegar and oregano.

The itinerary from Taormina to Catania

The stretch of land from Taormina to Catania offers an unparalleled artistic and gastronomic itinerary. Along this route, one finds towns like Giarre and Riposto, famous for the cultivation of citrus fruits, especially lemons and oranges. Here, the ancient agricultural and craft traditions are still alive and reflected in the local crafts, customs and cuisine. An absolute must is the dolcetti di Riposto, small almond paste caskets filled with orange or mandarin preserves.

Catania, on the other hand, offers a rich selection of typical dishes, with one of the most famous being Pasta alla Norma, prepared with tomato sauce, fried aubergines and salted ricotta cheese. Furthermore, the 'Sicilian style' breakfast with brioche and granita is an experience not to be missed, with flavours such as almond and pistachio. The Bronte pistachio, grown on the slopes of Mount Etna, is particularly renowned and can be enjoyed in various ways, both pure and in savoury dishes.

"In Regionale con Gusto" represents an extraordinary opportunity to discover the food and wine wealth of Sicily and enjoy a unique experience aboard Trenitalia's regional trains.