Costa Cruises launches 14 new regional menus

Cruise line will offer 252 new dishes that represent each region of Italy across its fleet
Costa Cruises launches 14 new regional menus
Antonio Brizzi, corporate executive chef at Costa Cruises, helped to create the new menus

By Rebecca Gibson |


Costa Cruises has introduced 14 new regional lunch and dinner menus that reflect Italian heritage onboard all of its ships.

Led by Michelin-starred chef Fabio Cucchelli, a team of Costa’s best chefs spent eight months studying dishes to develop menus that represent the gastronomic and cultural history of the 14 Italian regions.

These regions include Abruzzo, Aosta Valley, Basilicata, Calabria, Campania, Emilia-Romagna, Friuli-Venezia Giulia, Lazio, Le Marche, Liguria, Lombardy, Molise, Piedmont, Puglia, Sardinia, Sicily, Trentino-Alto Aldige, Tuscany, Umbria, Veneto.

“We chose recipes that truly represent the tastes and aromas of Italian history and culture,” said Filippo Bertuzzi, Costa’s corporate director of Food and Beverage Operations. “As a result, our menus take passengers on a culinary voyage through 14 different regions, taking into account the length of the cruise and the different destinations visited. To ensure smooth implementation of the new menus, Costa also selected a team of corporate chefs who travelled on all the fleet’s ships to provide assistance and consistency for guests’ dining.”

Offering 252 dishes, the new menus comprise starters, main courses and desserts, while the dishes are cooked using many local ingredients.

“We are proud of our gastronomic traditions and wanted to offer guests a real taste of Italy through our regionally inspired menus,” said Giuseppe Carino, vice president of Guest Experience and Onboard Revenues. “Every year, on our ships, we take hundreds of thousands of guests on vacation, who come from about 200 different countries all looking for the real flavours of Italian cuisine. Thanks to our links with local suppliers, we are in an enviable position to source authentic ingredients and put a spotlight on the varied regional cuisines that can be found through Italy.”

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