A fascinating itinerary aboard an historic train will travel south east Sicily from Catania, crossing natural reserves (Valle dell’Anapo, Fiume Ciane, Saline di Siracusa, Cavagrande del Cassibile), places of myths (Alfeo and Aretusa, Artemide, Anapo and Ciane nymph), historic sites (Husky Operation at Piano Sferro, Armistice in Cassibile).
H 07:48 – Catania Central Station
Departure of the electric locomotive and carriages “Centoporte” and “Corbellini”
H 09:46 – Arrival in Noto (Siracusa)
From the territory of Avola, the itinerary develops in the area of the villages in Val di Noto, included by UNESCO on the list of world heritage and cross the Iblean garden, included in the UNESCO lists of intangible heritage
H 10:36 – Arrival in Scicli (Ragusa)
Village of quarries and caves with splendid architecture such as St. Matteo Church, St. Bartolomeo and St. Maria la Nova in the middle of the two quarries, the Convents of the Cross and St. Dominic, Palazzo Beneventano, the monumental and scenographic Via Mormino Penna with its churches (St.Teresa, St.Michele, St.Giovanni) and its palaces (Spadaro and Municipio)
During the stop in Scicli the participants will be invited to an informal conversation where the representatives of the programme will inform them on the issues of the Programme, its themes and results as well as the purposes of the European Cooperation Day.
H 13:03 – Arrival in Modica (Ragusa)
The visit of Modica includes the Mother Church dedicated to St. George, the Chapel of the Sacrament, the Churches of St. Peter and Carmine, the Garibaldi Theater of the mid-nineteenth century.
It is a territory also rich in culinary excellence whose products are part of the Mediterranean Diet and contribute to improve the quality of life and health of citizens.
The Wine Roads of the Val di Noto and Cerasuolo di Vittoria, the DOC wines of Vittoria, Eloro, Moscato of Noto and Moscato of Syracusa, the Cerasuolo di Vittoria DOCG, speak of an excellent wine-making activity that is combined with excellent products such as the almonds of Avola and Noto, the lemon of Syracuse, the red orange of Sicily, the carob of Ragusa, the honey of the Iblei, the sesame of Ispica. They are ingredients of a rich confectionery production such as the mustazzola of Ragusa, the torrone of Avola, the orange juice and the cedar of Modica, the ‘impanatigghi and the marunetti. Finally, chocolate of Modica is the result of an ancient technical knowledge for a cold realization which is the basis of its consistency.
At the end of the visit the participants will participate in a Taste Lab organized by Slow Food Sicily in which the above mentioned Slow Food Presidia and some typical local products will be explained, accompanied by a small tasting and an explanation of how the projects financed by INTERREG V-A Italia Malta contributes to their preservation and to improve the quality of life and health of citizens
H 17:43 – Modica Station
Departure of the train and arrival in Catania at h 20.39