Michelin-star Chef Fabio Cucchelli and a new team of corporate chefs have launched an update of the lunch and dinner menus onboard Costa Cruises.
Onboard, guests will find an assortment of Italian fare. New regional offerings include a fillet of spatola (silver scabbardfish in English) with bread and raisins, served with Sicilian caponata and sweet and sour red onion (from the Sicily region); Gricia-style rigatoni pasta with jowl bacon and Roman Pecorino cheese cream (from the Lazio region); and golden fried breaded pork cordon bleu with potato croquettes and grilled tomato (from the Friuli region).
"We chose the recipes that truly represent the tastes and aromas of Italian history and culture," said Filippo Bertuzzi, Costa Cruises' corporate director, food and beverage operations.
On cruises that call at Italian ports, guests will find even more Italian-style options, with menus of the region the ship visits. When the line's new flagship Costa Diadema calls at Savona, for example, guests can expect to see Genoese burrida soup with cuttlefish and fine peas on the menu or a Neapolitan-style pasta and potato soup after a call at Naples.
The new menus are part of Costa's new "Italy's Finest" campaign - an effort to bring a stronger taste of Italy to its ships around the world by partnering with the country's most popular food and beverage brands. The line recently announced partnerships with Barilla, Illy Caffé and Ferrari wines, and has also revamped its entertainment offerings to feature more of Italy's best traditions.
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