In October, Costa Crociere S.p.A (better known as Costa Cruises) trademarked the name ‘Pummid’oro’ with no advanced explanation. Now the reason in doing so has been revealed as a gastronomic innovation.
A three-year cooperation project of sustainable food onboard the fleet has been arranged between the company and the University of Gastronomic Sciences (UNISG) located in Pollenzo, Italy.
The project entails researching the flavours and tastes of good food that has respect for both the environment and reducing waste. Costa and UNISG will reassess their food preparation technique and provide guests with a healthy balanced diet onboard.
Special training will be provided for all Costa personnel including some processes of preparation of food onboard and the selection of products and suppliers based on sustainability criteria. There will be outreach activities and information for all guests to make them more aware of the importance and value of food.
Previously, Costa made headlines that it was returning to its roots of ‘Cruising Italian-Style’. Now they are taking that one step further by having their delicious traditional Italian and Mediterranean cuisines fall under this project.
Costa’s president Neil Palomba was optimistic about the project, stating that “Food and nutrition are main issues in people’s lives and basic factors in choosing a cruise”.
The process of collaboration has already been undertaken and the cruise company’s first move is to create pizzas made exclusively with natural yeast. They will be available on most Costa ships by the New Year, with the Costa Diadema, flagship of the fleet, being the first just 3 days ago.
To offer passengers this culinary improvement the company is beginning with the brand new Pummid’oro pizzaria, which will characterise the pizzerias onboard system wide. The dough that is made with 100% natural yeast is natural, more digestible and higher in nutritional value.
Flour is another basic ingredient in pizza. The suppliers will be selected by UNISG and promise to be the best of the best in quality. The Neapolitan standard of flour is Molino Casillo and is produced in Corato – Puglia. Passengers will have the choice of dough made out of this traditional flour or the Molino Casillo type. The latter contains whole wheat and fibre-enriched oat flours. It is also enriched in omega 3 and polyphenols.
Finally the Pummid’Oro pizzas will be seasoned with plump and fresh San Marzano tomatoes, olive oil and mozzarella from sourced Italian suppliers which will ensure a top quality product, prepared according to traditional recipes. You will never look at a slice of pizza being ‘junk food’ again onboard a Costa ship.
Additional work is being implemented throughout Costa’s fleet which will inform the public about healthy eating with specific changes taking place in the fleet’s buffets and other restaurants.
The Mediterranean cuisine will be fused with some unique alternatives to create menus that are sure to impress even the most fussy diner!
After 67 years, Costa is finding out that the traditions of the past are what make them so successful.
Written by Veronica Shine