2015 on the Costa Diadema, and afterwards on other ships of the fleet, Costa
Cruises guests will be able to taste only the best of genuine traditional pizza.
Thanks to a special
cooperation-based agreement with the University
of Gastronomic Sciences,
the Italian cruise company will offer pizzas made with 100% natural yeast in its onboard pizzerias, featuring the brand Pummid’Oro.
project further enrich the culinary offer onboard Costa ships, which is focused
on the promotion of Italy’s finest,
joining other tasty innovations already announced, such as regional menus,
Italian Gelateria, gourmet burgers
with 100% Italian Fassona beef and a new buffet corner dedicated to pasta.
The use of natural
yeast guarantees natural leavening of
the pizza dough, making the pizzas more flavourful,
fragrant and easier to digest. While this preparation, used
by tradition in the past and even in ancient times, involves a slower process
and requires special care and attention, it also generates excellent results in
terms of quality.
Thanks to UNISG’s know-how
for simplifying onboard management of natural yeast, Costa acquired a special natural yeast generator from ESMACH, an
Italian company in Grisignano (Vicenza)
that exports such technology around the globe.
ingredient in the dough is flour, which for the pizzas proposed on Costa ships
will come from high-quality Italian suppliers, selected together with UNISG. In
keeping with Neapolitan tradition, according to which a pizza should be made
only with type 00 flour, one type of dough with natural yeast will be made using
Molino Casillo type 00 flour (produced
in Corato – Puglia).
Guests can also choose a second type of dough, prepared with a special blend of Molino Varvello 1888
flours (produced in Piacenza), that contains whole wheat, kamut and fibre-enriched
oat flours and is rich in omega 3 and polyphenols, thereby reducing the impact
of glycaemia while providing greater health benefits.
The pizzas of the Pummid’Oro
pizzeria will be made with ingredients selected together with the UNISG, such
as the San Marzano DOP tomato, extra-virgin olive oil and cow
or buffalo milk mozzarella, acquired from Italian
suppliers, to guarantee a product of absolute quality, prepared according to
In addition to “traditional” pizzas, like the Margherita, the Quattro Stagioni, the Napoletana
and the Calzone, Costa guests can
also try special pizzas, created based on the artistic flair and imagination of
Riccardo Bellaera, Costa’s Corporate Bakery & Pastry Chef, and the input of
the UNISG team: the Tricolore, with
ricotta cheese and Parma D.O.P. prosciutto; the Liguria, with stracchino cheese and pesto; the Sicilia, with olives, capers and anchovies; and the Bufala, with buffalo mozzarella.
The pizzas can also be combined with Italian beers.
For additional information:
Communication Office - tel +39 0172 458 507 - fax +39 0172 458 550
Press Office - Tel. +39 010
5483523 / 010 5483068 -
Gabriele Baroni – Communication Director – cell. +39 3497668013 - firstname.lastname@example.org
Press releases and pictures on www.costapresscenter.com