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INGREDIENTS
300g
tagliolini
(long, thin pasta from northern Italy)
300g freshwater fish (trout, tench or perch)
100g chopped tomatoes
100g chopped vegetables (a mixture of carrot,
celery and onion)
2 tbsp cream
Handful of chopped parsley
Salt and pepper, to taste
• Clean and fillet the fish.
• Sauté the vegetables in oil until softened.
• Add the chopped tomatoes and cream to the
veg, and simmer for a fewminutes.
• Add the fish fillets and cook for 10-15 mins.
• Cook the pasta.
• Finish the sauce with olive oil and parsley, and
serve with the tagliolini.
TAGLIOLINI AL PESCE DI LAGO
(SERVES 4)
DISCOVERIES
TRAVELLER
15
WORDS CLAIRE MARTIN. ILLUSTRATION EMMA LÖFFSTRÖM
VERONA
You know how it goes:
you’ve got exactly 58 seconds
to dash across to platform 13 and
catch your train. It’s lunchtime
and you’re starving, but it’s a cruel
toss-up between leaving your
appetite to the mercy of the
on-board refreshment trolley or
picking up something tasty and
waiting another hour for a train.
A pioneering Italian company is
attempting to put an end to this
dilemma, however, by elevating a
simple train journey to the level
of a gastronomic experience.
Il Treno dei Sapori
– literally
translated as the ‘Train of Taste’ –
launched in 2011 and it has so far
been a resounding success among
passengers. “We’ve welcomed on
board more than 1,900 hungry
tourists already,” says Natalia Abeni,
a spokesperson for the project.
All aboard the gravy train
Starting in Iseo, an hour west of
Verona, the train winds its way
through the picturesque region
of Brescia in northern Italy, past
charming Lake Iseo (a beautiful
spot that Italians favour over
Como) and climbing through Valle
Camonica before finishing in Edolo.
Professional guides are on hand
to curate the journey, and some
trips even include stop-offs in local
towns for tastings and sightseeing.
Not only are passengers served
fine cuisine, but they can taste
different dishes, produce and wine
from the region they’re travelling
through at that moment.So while
the train chugs slowly up the steep
hills of the Camonica Valley, guests
are likely to enjoy the valley’s
famous cheese and Montisola
salami, while on the shore of Lake
Iseo they’ll be tucking into
tagliolini al pesce di lago
– a
wonderful pasta dish made with fish
that’s fresh from the lake.
“People can enjoy the beauty of
the northern Italian landscape
alongside typical flavours from our
region,” says Abeni. “I don’t know if
something like this could exist in
other parts of Italy. The Taste Train
is the result of hard work, co-
operation and the wonderful food
we have in our region.”
Il Treno dei Sapori is a seven-hour
round-trip, departs from Iseo
every Sunday, ¤54pp.
Iltrenodeisapori.it