From Milan to Sicily

An exclusive look inside Europe by Train and The Sicily Cookbook

Need some summer holiday inspiration? Download this route from Milan to Sicily in Europe by Train, so you don't miss the gorgeous landscape in between the frescos and fresh farfalle.

Or perhaps you'd rather bring Italy to your kitchen? Read on for an exclusive recipe snippet from The Sicily Cookbook and let the flavours transport you, wherever you are.

Milan to Sicily by train

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Orange salad with pecorino and black olives recipe

This salad is particularly good as a side dish with fried fish, such as Fried Anchovies with Mint (see p.63). You can vary it by using other citrus fruits and also serve it with pickled anchovies, if you like.

Ingredients for the salad

  • 4 oranges, ideally a mix of blood oranges and regular oranges
  • 1 large red onion, finely sliced into rings
  • 11/ 1/ 1 4 oz (40 g) pecorino cheese, cut into small, fine slices
  • 31/ 1/ 1 2 oz (100 g) black olives, pitted

For the salad dressing

  • 1 small mandarin or clementine
  • 1/ 1 3 cup (80 ml) extra-virgin olive oil
  • sea salt and freshly ground black pepper or chili flakes
  • handful of oregano leaves


  • Peel the oranges, making sure you completely remove the white pith.
  • Slice them into thin rounds, flicking out and discarding any seeds, and put them on a serving plate.
  • Add the onion rings, pecorino, and olives and gently mix with the orange slices using your hands.
  • To make the dressing, squeeze the mandarin or clementine and mix the juice with the oil.
  • Season with salt and pepper or chili flakes, add the oregano, and mix thoroughly.
  • Pour the dressing over the orange salad and leave to infuse for a few minutes before serving.
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