They include a fillet of spatola (silver scabbardfish) with bread and raisins, served with Sicilian caponata and sweet and sour red onion, from the Sicliian region. From the Lazio region comes Gricia-style rigatoni pasta with jowl bacon and Roman pecorino cheese cream. Another example is fried breaded pork cordon bleu with potato croquettes and grilled tomato, from the Friuli region.
Filippo Bertuzzi, corporate director, food and beverage operations, said Costa chose recpies that represent Italian history and culture, based on the itinerary of each ship. In addition, Costa selected a new team of corporate chefs who traveled on all the ships to implement the new menus.
On cruises that call at Italian ports, passengers will find even more Italian-style options. When Costa Diadema calls at Savona, for example, the menu will include Genoese burrida soup with cuttlefish and fine peas or a Neapolitan-style pasta and potato soup timed to a call at Naples.
Giuseppe Carino, Costa's vp guest experience and on-board revenue, noted most ingredients used for these regional recipes are obtained from local suppliers.
The new menus are part of Costa's 'Italy's Finest' campaign, an effort to bring a stronger Italian flavor to its ships around the world by partnering with the country's popular food and beverage brands. Examples include Barilla pasta, illy coffee and Ferrari wines.
