Costa Cruises’ path to a sustainable food experience is facilitated by its partnership with UNISG - Università degli Studi di Scienze Gastronomiche di Pollenzo. We are sharing our diverse experiences and competencies in order to promote a sustainable food model for the first time in the cruise industry. Conveying the value of the Italian and Mediterranean culinary tradition is part of our Company’s DNA and this goes beyond the mere definition of food&wine offerings. This is why we set up a partnership with an academic institution engaged in the pursuit of excellence and the fostering of a culture of fine food. An integral part of the program, which involves tackling key issues like the need to ensure a balanced diet and reduce food waste, is to raise the awareness of food issues by directly involving customers and crew.
— Costa Cruises President Neil Palomba
— Silvio Barbero, Vice President, Università di Scienze Gastronomiche
The content of the Partnership
Conveying the value of food in a very multicultural setting like the one on board our ships demands the direct involvement of guests and crew by means of consciousness raising and specific training programs. We are determined to raise awareness of the need for healthy eating and a healthy lifestyle also when you are on vacation because it is linked to our mission of combining pleasure and wellbeing on a cruise. For this reason we will work with UNISG to arrange dedicated training courses for our staff engaged in delivering the shipboard food experience and also provide information to cruisers about the principles of healthy eating and a balanced diet.
Initial results: Pizza made with sourdough
Introduced initially on the Costa Diadema and then gradually extended fleetwide, pizza made exclusively with sourdough is the first tangible result of this project. This type of naturally leavened dough makes the pizza crust easier to digest and improves its nutritional properties. As regards the supply chain, we have chosen two highly qualified Italian flour producers: Molino Casillo and Molino Varvello 1888, while the tomato used is San Marzano DOP.
Completion of this path fostering the culture of pizza preparation will be in the form of a specific training program for Costa’s pizza chefs, taught by instructors from UNISG’s Alto Apprendistato del Pane at Pollenzo, where the theoretical part dealing with how to make pizza using sourdough will be supported by lessons in chemistry, microbiology and food technology.