Travel in Italy by train
The Italian rail system is operated by TRENITALIA http://trenitalia.com.
The rail network is adequately developed and widespread, especially between major urban centers and tourist areas. The fastest trains operate on the networks between the major cities while the regional trains are fairly slow and in bad conditions. You will find that rail travel in Italy is cheap and efficient.
A NO SMOKING POLICY APPLIES ON ALL TRAINS IN ITALY
ETR: (also known as Eurostar) – very fast trains stopping only at major cities –
1st and 2nd class – supplement payable – booking compulsory – ETR 450, ETR 460/480, ETR 500 and ETR1000 used on very high speed tracks from Torino to Milano – Bologna- Firenze – Roma – Naples and Salerno. Also on the Venice to Milano and Venice to Rome.
INTERCITY: Fast trains stopping at major cities – 1st and 2nd class – supplement payable – booking recommended.
INTER-REGIONALI: Good trains stopping at many cities – 1st and 2nd class.
REGIONALI: Local trains stopping virtually at every city within the same Region. Normally 2nd class only.
SLEEPER trains operate between major Italian cities and to foreign countries.
Please be aware that once you have purchased the ticket, you must stamp it before boarding the train at the special yellow machines that can be found all along the platforms. Failure to do so will result in a fine.
Application for refund of unused tickets must be submitted at the office where the tickets were purchased within one year of issue. All unused tickets must be stamped “unused” by an official of the European Rail Roads. All refunds are subject to a 15% cancellation charge plus administration fees.
Note: Rates are subject to change without notice.
Courtesy of Enit UK
Lombardia in Cucina: The Flavours of Lombardy
Milan-style risotto, pizzoccheri Valtellinesi, and pumpkin tortelli to start; casoeula, Milan-style cutlets, frogs stewed in tomato to follow, and to send, a slice of sbrisolona cake or panettone.
Lombardy surprises with the richness of its culinary traditions and natural ingredients, which modernity has barely affected.
"Milano in Cucina" captures this kaleidoscope of flavours, with contributions from some of the most celebrated chefs on the culinary scene, who pay homage to their territory, and whose skill is able to present a modern vision in keeping with the region's progressive spirit.
The Italian Academy of Cuisine
La Cucina: The Regional Cooking of Italy
Fifty years ago, a group of Italian scholars gathered to discuss a problem: how to preserve traditional Italian cooking. They formed the Italian Academy of Cuisine to document classic recipes from every region. The academy’s more than seven thousand associates spread out to villages everywhere, interviewing grandmothers and farmers at their stoves, transcribing their recipes—many of which had never been documented before. This is the culmination of that research, an astounding feat—2,000 recipes that represent the patrimony of Italian country cooking. Each recipe is labeled with its region of origin, and it’s not just the ingredients but also the techniques that change with the geography. Sprinkled throughout are historical recipes that provide fascinating views into the folk culture of the past. There are no fancy flourishes here, and no shortcuts; this is true salt-of-the-earth cooking. The book is an excellent everyday source for easily achievable recipes, with such simple dishes as White Bean and Escarole Soup, Polenta with Tomato Sauce, and Chicken with Lemon and Capers. For ease of use there are four different indexes. La Cucina is an essential reference for every cook’s library.
Milano in Cucina: The Flavours of Milan
The famous Risotto Alla Milanese gets its golden hue from the precious spice saffron. Legend has it that the dish came about when a Milanese painter decided to gild the risotto served at his wedding banquet with a harmless gold-colored dye. In Milan, they traditionally serve Risotto Alla Milanese with ossobuco (braised veal shank).
Traditionally made with raisins and candied citron, or with a creamy cream filling, the light, fluffy brioche-like bread called panettone may be tall or short, covered with chocolate or flavored with various liquors, but it’s always a symbol of the Christmas season.
With its hallmark domed shape, panettone graced Christmas tables in Milan since at least the 15th-century. Common knowledge claims its invention is from Milan. It is the most famous Christmas Lombardia food.
The Pax side of the Moon featuring Cesareo
Lombardia (Dicon tutti che sei mia) Quarantine Version - feat. Cesareo (Quarantine Version)