Uniworld Boutique River Cruises - Travel Agent Newsletter
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SPRING ISSUE
2013
Newsletter
NEW for 2013EXPERIENCE LA DOLCE VITA IN ITALY
LOOKING BEYOND to 2014TRUE ALL-INCLUSIVE RIVER CRUISING™ IN EUROPE WITH UNIWORLD
ON the MOVE:RIVER COUNTESS ARRIVES IN ITALY
PAY IT FORWARDPACK FOR A PURPOSE
SALES MANAGER Spotlight:ROGER ARDEN
pg. 2
03 PRESIDENTGuy Young
04 NEW FOR 2013Experience La Dolce Vita in Italy
06 LOOKING BEYOND TO 2014Introducing True All-Inclusive River Cruising™ in Europe with Uniworld, New Super Ship and Destination
08 2013 EXCLUSIVE EXCURSIONSNot to Be Missed
10 EXPERIENCE PORTUGAL’S HARVESTLike the Portuguese
1 1 UNIWORLD HELPS YOUR CLIENTS TO PAY IT FORWARDPack for a Purpose
13 ON THE MOVE:River Countess Arrives in Italy
14 UNIWORLD SALES MANAGER SPOTLIGHT:Roger Arden
15 RECIPES:A Taste of Italy
in this issue
SPRING 2013
pg. 3
GUY YOUNG
PRESIDENTUNIWORLD RIVER CRUISES, INC.
LETTER from the PRESIDENT
Dear Valued Travel Agent Partner,
It’s hard to believe that my one year anniversary with Uniworld is coming up. This has been an
exciting year for me to be part of this amazing company, given the incredible growth in the river
cruise industry. That said, as we see the continued growth in the river cruise arena, it is as important
as ever for Uniworld to continue to distinguish ourselves from our competitors.
Our goal at Uniworld is not to be the “biggest” river cruise company, but to be the “absolute
best,” and to deliver on the highest commitment to provide your clients with a world-class, luxury
experience at every level. Uniworld does this by providing a fleet of the most luxurious boutique
ships—all of which are uniquely designed. In fact, Uniworld spends significantly more per ship than
any of our competitors to ensure our ships represent a true luxury product.
Based on feedback and demand from our guests, Uniworld will introduce true all-inclusive luxury
boutique cruises in Europe in 2014, which means everything will be included in the price of your
clients’ cruise. Uniworld currently offers a host of inclusions, such as all non-alcoholic beverages,
fine wine, and beer served during lunch and dinner onboard; fully hosted shore excursions; free
Wi-Fi; and all arrival and departure day transfers. In 2014, we will expand our services and amenities
to include everything with unlimited fine wines, beers, and spirits; and all gratuities for all onboard
and onshore services, including pre- and post-cruise extensions. We will be the first major North
American river cruise line to become all-inclusive. This distinction highlights what is perhaps
the most important aspect of being a luxury cruise line—soliciting feedback and listening to your
guests, which is what we do.
For our valued Travel Agent Partners, we continue to honor our partnership commitment to you
by not actively soliciting direct consumer bookings; by offering you competitive and rewarding
commission; and by providing a host of other benefits and tools designed to help you build and
grow your Uniworld river cruise business.
We have created this newsletter to provide you with some fun highlights for 2013, including
information on our newest destination, Italy. We have included a sample Italian menu of what
we offer while guests travel with us, along with the recipes; and some new and exclusive shore
excursions available only to your clients. We sincerely hope these stories will inspire you, and we
encourage you to share them with your clients.
I want to thank you for your loyalty and continued support. Best wishes for a healthy, happy, and successful selling season!
pg. 4
NEW for 2013
LaDolceVita
Experience
in Italy
On April 7, Uniworld started river cruising in Italy along the
Po River and Venice Lagoon.
This promises to be an extremely
rich and rewarding itinerary—a
veritable feast for the senses. We’ll
take your clients to all the “must-see” sights of Venice, Florence, and
Rome, including the Colosseum, the
Sistine Chapel, St. Mark’s Basilica,
and the Accademia. Plus, they’ll
have a chance to venture off the
beaten path, visiting romantic
enotecas and Tuscan wine estates;
Ravenna, a designated UNESCO
World Heritage Site and one of
National Geographic’s “20 Must-See Places for 2013”; enchanting
Verona—the home of literature’s
most famous lovers, Romeo and
Juliet; and Bologna, the culinary
capital of Northern Italy.
pg. 5
NEW SHIPS
We also launched several new ships this year.
On March 21, our newest ship on Portugal’s UNESCO World
Heritage Douro River, Queen Isabel, was christened by
Hollywood actress, L’Oreal spokesmodel, and philanthropist
Andie MacDowell, in Porto, Portugal. On hand for the
inauguration ceremony were a number of celebrities—
including singer Michael Bolton, who performed at the
event —and European and local dignitaries.
The Queen Isabel has a 116 passenger capacity, which allows
Uniworld to offer 18 junior suites at 215 square feet and two
larger suites at 323 square feet. On the upper deck, junior
suites and suites feature full balconies, and staterooms on
the main deck have French balconies. Staterooms, suites,
and public areas are luxuriously appointed with rich and
regal furnishings, creating a classic, timeless, and elegant
ambiance, which is fi tting as the ship was named after one of
Portugal’s most beloved queens from the early 14th century.
For those wishing to travel to Asia this year, Uniworld offers
two new luxury ships in China, Century Legend and Century
Paragon, on the Yangtze. Guests will stay in Uniworld
Signature Suites with private balconies and a host of exclusive
VIP amenities available only to Uniworld guests. In Vietnam
and Cambodia, the new River Orchid, sailing on the Mekong,
offers an intimate river cruise experience with a maximum
capacity of 60 guests, which is perfect for these regions.
Uniworld’s focus in Asia is on fi ve-star accommodations
with superb onshore hotels, including Ritz-Carlton and
Shangri-La properties.
MULTIGENERATIONAL FAMILY TRAVEL
In addition, we have expanded our family-friendly river
cruises for travelers who wish to experience the culture
and beauty of Europe with their children or grandchildren.
We added more special family-friendly dates to “Paris &
Normandy,” as well as a new itinerary and date, “Classic
Christmas Markets,” so families can enjoy a holiday-themed
river cruise together.
For those who like to travel solo, we offer a number of
itineraries and dates waiving single supplements.
pg. 6
Based on customer feedback, and to continue to create even greater value and more convenience for our guests, Uniworld will enhance our already value-packed cruises even more by going all–inclusive in the spring of 2014 on our European fl eet. In addition to the host of inclusions we currently o� er—such as non-alcoholic beverages, fi ne wine, and beer served during lunch and dinner onboard; fully hosted shore excursions; free Wi-Fi; and all arrival and departure day transfers—we will expand our services and amenities even more with a beverage program that includes open bar with unlimited wine, beer, and spirits throughout the day, and pre-paid gratuities for all onboard and onshore services, including pre- and post-cruise extensions.
ALL-INCLUSIVE CRUISING with UNIWORLD
LOOKING BEYOND to 2014
Committed to building and remodeling ships that defi ne
the absolute best in luxury cruising, Uniworld combines
quality craftsmanship and the latest technical innovations
with the most luxurious custom-designed interiors. The
new Super Ship, S.S. Catherine, will continue this tradition
of excellence when she sets sail on the Rhône and Saône
rivers in France’s Burgundy and Provence regions in the
spring of 2014. The S.S. Catherine will be similar to the
S.S. Antoinette at 443 feet long and will be one of Uniworld’s
largest ships. Like all of our ships, she will boast the same
exquisite standards and scrupulous attention to detail,
being meticulously crafted and uniquely designed by the
renowned design team of our sister company, the Red
Carnation Hotel Collection—a collection of fi ve-star, award-
winning boutique hotels.
New Super Ship, S.S. CATHERINE
pg. 7
Uniworld’s River Royale, currently sailing the Rhône and
Saône, will move to her new home in France’s breathtaking
Bordeaux region. The new eight-day itinerary, “Bordeaux,
Vineyards & Châteaux,” will begin and end in Bordeaux, a
UNESCO World Heritage city and one of the most beautiful
cities in Europe. Travelers will visit some of the region’s
most prestigious châteaux, as well as Pauillac, gateway to
the magical Médoc wine route, and Saint-Émilion, the oldest
wine area of the Bordeaux region and a UNESCO World
Heritage Site. While Uniworld guests will experience a rich
journey to indulge their senses—from noble wine estates
to splendid artisans’ markets featuring gourmet delicacies—
they will also be treated to the region’s rich history and
cultural legacy, such as the Citadel of Blaye and one of the
famous Vauban Fortresses, also a UNESCO World Heritage Site.
Uniworld’s River Royale, recently remodeled for the 2012
season, will be remodeled again for the 2014 season to
reflect her new home in Bordeaux. The River Empress, which
now sails Uniworld’s popular “European Jewels” program
between Amsterdam and Budapest, will undergo a major
refurbishment to once again set Uniworld apart on this
important and popular itinerary.
New Breathtaking Destination, BORDEAUX
pg. 8
2013EXCLUSIVE EXCURSIONS not to be missed
During the summer sailings from June 2 through August 25, 2013
on all “Enchanting Danube” itineraries, Uniworld will feature “The
Sound of Music” themed cruises, with exclusive and complimentary
excursions available only to Uniworld guests.
Th e Hills“Sound of Music”
Truly Are Alive
with the
pg. 9
Uniworld guests will be taken to an exclusive concert in
Salzburg at Schloss Mirabell, where Elisabeth von Trapp,
a descendant of the von Trapp family, will sing. Elisabeth
von Trapp is the granddaughter of the legendary Maria
and George von Trapp, whose story inspired The Sound
of Music, and now she will inspire Uniworld’s guests.
For Elisabeth, “the sounds of music” are a part of her
earliest memories, as she was a member of the original
von Trapp family, carrying on the musical tradition and
passion of her grandparents. Born and raised in Vermont,
and singing professionally since childhood, Elisabeth has
enthralled audiences everywhere, from European cathedrals
to the White House and the Kennedy Center, as well as in
hundreds of churches and performance centers across the
United States.
Critics have called her voice “hauntingly clear,” “joyfully
expressive,” and “simply beautiful.” Her special performance
at Schloss Mirabell includes sacred and secular music
extending from Gregorian chant canticles by 12th-century
mystic Hildegard of Bingen, early American hymns, spirituals
and psalms set to her own melodies, and beloved songs
from The Sound of Music.
THERE WILL BE A NUMBER OF OTHER SPECIAL INCLUSIONS THROUGHOUT THIS ITINERARY FOCUSING ON MUSIC, AMONG THEM:
• Music lectures
• Onboard entertainment: Choose from a classical music
band playing the zither (a traditional Austrian folk music
instrument) or a wine village music concert (there is
nothing better than being part of a wine village concert
while enjoying the local wine)
• Complimentary Waltz lessons
During the fall, from late September through
early November on Uniworld’s “Portugal, Spain
& the Douro River Valley” cruise, Uniworld
guests have the exclusive chance to take
part in the actual grape-harvesting and wine-
making process.
Uniworld offers guests a delightful choice.
They may either go to the Mateus Palace in
the afternoon and then stop at the beautiful
Quinta da Avessada wine estate for a lovely
wine tasting in the midst of the country-
side along with a rustic dinner of authentic
Portuguese delights, or they can forego
Mateus Palace and spend the entire afternoon
in the vineyards experiencing the harvest.
Guests will be able to pick the grapes and bring
them into the winery, where the fruit is loaded
into lagares (large stone/granite basins). Next,
they’ll have their feet thoroughly cleansed
before stepping into the lagares, where every-
one proceeds to stomp grapes while Portuguese
music plays in the background.
When Luis Barros, the energetic young owner of
Quinta da Avessada and 5th-generation heir to
a wine estate producing only Moscatel wine started
to take over his family business fi ve years ago, he
had just fi nished studying at the university. His
family’s wine estate, situated on a high plain above
the Douro River Valley, produced Moscatel wine for
four generations. Life was good, yet hard, so they
decided to do more to promote wine sales.
Luis’s dream was to bring in visitors to share the
beauty of the land and the rich tradition of music,
and to revive the village community. Against all
odds—and there were many—he followed his dream,
and today Quinta da Avessada is a beautifully
restored century-old winery with a family restaurant
in the middle of lush Moscatel vineyards. The entire
family is involved in the business—his mother
supervises the kitchen and service, and his brother
and uncle play in the band, which prompts his
5-year-old niece to dance merrily among the guests.
Please note, harvest time varies during the fall season due to weather affecting when the grapes ripen.
Experience PORTUGAL’S HARVEST
like the PORTUGUESE
About QUINTA da AVESSADA
pg. 10
Uniworld is proud to announce our new partnership with Pack for a Purpose, a nonprofi t charitable organization developed to assist travelers who would like to extend their generosi� beyond their own communities by bringing much needed supplies to the destinations they visit. Pack for a Purpose was recently named a Travel + Leisure Editors’ Pick for its Digital Initiative in the Travel + Leisure 2012 Global Vision Awards.
Uniworld is supporting the “Future of Khmer Children”
(FKC) in Siem Reap, Cambodia. Your clients’ contributions
are priceless and participation is easy. When your clients
are packing for their “Timeless Wonders of Vietnam,
Cambodia & the Mekong” river cruise and tour, they can
simply save a few pounds of space in their suitcase so they
can bring supplies to FKC. Their contributions will assist the
young people in the area with their educational and health
care needs. Please visit uniworld.com/sustainable-tourism/
pack-for-a-purpose to fi nd out what types of supplies
they need.
Join Uniworld, and help empower the lives of the Cambodian children.
UNIWORLD HELPS YOUR
CLIENTS to PAY IT FORWARD
pg. 11
The 13-day “Splendors of Italy” itinerary combines
a seven-night river cruise along the Po River and the
Venice Lagoon with a two-night land stay in Florence
and a three-night stay in Rome. For those wishing to
experience the cruise portion only, Uniworld offers
the 8-day “Venice & the Po River.”
Uniworld moved one of our award-winning boutique river
cruise ships, the River Countess, from her previous location
on the Rhine, Main, and Danube, to Venice and the Po
River in March 2013. The River Countess was completely
remodeled to refl ect the spirit and heart of this great
destination, with all the elegant touches and fi nesse of
a fi nely painted Italian masterpiece.
� e River Countess was transported
to Italy on a large transport ship,
traveling from the Danube River
and along the Black and Adriatic
Seas to her new home in Venice
and along the Po River.
RIVER COUNTESSARRIVES in ITALY
On the Move:
The River Countess was carried on a large transport ship from the Danube to the Po River.
pg. 13
pg. 14
1. What is your #1 Sales Tip? Looking for river cruise clients: the best place to start is to
contact your ocean cruisers. They will be looking to do a
river cruise, it’s inevitable!
2. If you could only pack one thing (besides a passport and credit cards) what would it be? My iPhone and toothbrush (oh, that’s 2!).
3. What is your favorite Uniworld itinerary (so far)?
I really enjoyed “Timeless Wonders of Vietnam, Cambodia
& the Mekong.” It’s magical!
4. Why did you join Uniworld?
I did my research on the company and liked the direction
they were heading—luxury. As an added bonus I learned
that river cruising is one of the fastest growing segments
in travel.
5. What was the very fi rst destination you traveled to with Uniworld?
It was on the River Empress on the “Enchanting
Danube” itinerary.
6. What do you like most about river cruising?
I love riding bicycles through small villages.
7. What is your favorite Uniworld dish?
I had a great dish on the River Royale on our “Burgundy
& Provence” itinerary. It was an appetizer that included
caramelized onions in a burgundy sauce with a touch of
bacon and a poached egg—I asked for seconds!
8. Do you have a favorite ship? If so, which one? I have to say the smaller ships, but don’t really have a
favorite. Perhaps the River Royale, if I had to choose one.
9. If you could go anywhere in the world tomorrow with Uniworld, where would you go?
I’d really like to go to China. I have not been there and it
seems very interesting.
10. Th e best thing about my job is ____________.
Chatting with interesting people from diverse backgrounds
who have the same passion for travel.
ROGER ARDENSales Manager, Southern
California, Nevada & Hawaii Uniworld Boutique River Cruise Collection
Roger Arden is the Sales Manager for the Southern California, Nevada, and Hawaii regions, a position he has held since 2008. He has been in the travel industry for 15 years. Roger began his career after he graduated from the University of California, Santa Barbara, with a Bachelor of Science in Biology. After college, Roger worked at his parents’ travel agency, Cruise Holidays, in Pasadena, California.
UNIWORLD SALES
MANAGER SPOTLIGHT:
pg. 15
No Uniworld experience would be complete without
wonderful dining. During your clients’ journey through
Italy, they will sail onboard the River Countess, which
features an intimate restaurant with elegantly dressed
tables and echoes of laughter as fi ne wine is poured—
perfect ingredients for Uniworld’s award-winning dining,
and reasons why Uniworld is the only river cruise line
acknowledged for “Top Dining” by Zagat® Survey.
Italy is world-renowned for its marvelous culinary
delights, and true connoisseurs can journey deeper into
the wonderful world of wine and food with the exclusive
Epicurean Adventurer Program.™ In addition to delicious
signature dishes, Uniworld offers an Italian dessert-making
demonstration by Uniworld chefs, as well as a special wine
and food pairing dinner. Onshore, your clients will visit
Bologna—Northern Italy’s culinary capital—where they will
don an apron and learn how to make their own delicious
pasta. Then, explore UNESCO World Heritage-designated
Ravenna with Brisighella artisanal food tasting, where the
Slow Food movement began 20 years ago.
Your clients can enjoy these signature Italian recipes at home before joining us in Italy, where they will savor even more authentic dishes!
Whether your clients are traveling to Italy with Uniworld in 2013 or are still considering the possibility , we have included a “Taste of Italy” menu to entice their senses. Th ese fi ve NEW classic Italian recipes are only a sampling of the wonderful delights our guests will be treated to. Buon Appetito!
Recipes:
A TASTE of ITALY
pg. 16
ZuppaMINESTRONE GENOVESE
To begin your feast, start with the famous Minestrone, a well-known
soup from the northern part of Italy and a cornerstone of Italian cuisine.
Il PrimoLINGUINI CON VONGOLE FROM THE VENETIAN MARKET AND ZUCCHINI
Next, Uniworld will tantalize your taste buds with the famous Venetian
pasta dish, Linguini Con Vongole, fresh clams with fresh pasta.
Il SecondoOSSO BUCO MILANESE AND GREMOLATA
No Italian feast is complete without the delicious Osso Buco Milanese
and Gremolata, a Milan delicacy of cross-cut veal shanks braised with
vegetables, white wine, and broth—prepared with the fi nest and freshest
ingredients sourced from the Lagoon Chioggia market in Venice.
Il DolcePANNA COTTA
A “must-have” dessert on any authentic Italian menu is the renowned
Panna Cotta, served with the freshest, hand-picked berries.
- or -
CROSTOLI
You can also choose to end your Italian gastronomic experience with the
famous stuffed Italian Crostoli, a huge part of the “Carnevale” in Venice, Italy.
Splendors of Italy,Venice & the Po River
– SAMPLE MENU –
Uniworld has carefully selected a choice of complimentary fi ne wines—both red and white—assorted beer, and soft drinks for you to enjoy with your meal.
PREPARATION:
★ Dice all vegetables.
★ Put the potatoes and carrots into the stock (or water),
bring to boil, reduce the heat, and simmer for 15 minutes.
★ Add the rest of the vegetables, salt, and pepper, and
cook for 15 minutes.
★ Add Parmigiano and olive oil; cover with the lid and
cook for 5 minutes.
★ Add pasta and simmer until pasta is done
(8–10 minutes).
★ Serve with pesto, grated Parmigiano, and fresh
basil leaves.
INGREDIENTS:
• 5¼ ounces small pasta (brichetti or
elbow macaroni)
• 2 potatoes, peeled
• 2 carrots, peeled
• 2 tomatoes
• 1–2 celery stalks
• 1 medium-sized onion
• 5¼ ounces green beans
• 5¼ ounces green peas
• 3½ ounces cabbage (may substitute with
broccoli or caulifl ower)
• 2 medium-sized zucchini
• 1 clove garlic
• 1¾ ounces Parmigiano (Grana Padano)
• 8½ cups of broth (chicken stock or water)
• Pesto Genovese
• olive oil
• fresh basil leaves, chopped
• salt and pepper to taste
MINESTRONE GENOVESE
� is well-known soup comes
from the northern part of Italy;
it is a � pical recipe from Liguria.
It is very famous for its local
touch—served with pesto
Genovese (basil pesto).
pg. 17
pg. 18
LINGUINI con VONGOLE from the VENETIAN
MARKET and ZUCCHINI
� is Italian dish is a part of traditional Neapolitan cuisine. It is very popular throughout
the surrounding Campania region and is also popular in Rome.
PREPARATION:
★ Lightly crush garlic cloves and heat with both
extra-virgin and pure olive oils in large nonreactive
sauté pan over medium heat until it sizzles.
★ Adjust heat so garlic continues to cook evenly in
oil, releasing its own essential oils, and softens, but
does not brown (about 2 minutes).
★ Add zucchini and carefully stir with oil. Season
with salt.
★ Continue cooking slowly, stirring from time to
time, until zucchini completely softens and starts
breaking apart, but does not brown (about
20 minutes).
★ Remove from heat and let rest in oil for 2 hours.
★ Pour into fine-mesh strainer, reserving zucchini and
oil separately. Keep zucchini and oil mixture in the
same pan to cook the clams.
★ Heat zucchini oil in pan over medium heat
until it sizzles.
★ Add clams, cover pan, and turn heat to
medium-high.
★ Cook clams, gently shaking pan from time to time,
until they start to open (5–6 minutes).
★ Cooking time will vary, depending on size of clams
and thickness of shells.
★ Add reserved zucchini, pepper flakes, and parsley.
★ Gently stir into clams. Set aside.
★ Boil linguine in abundant amount of salted water
until done to taste. Reserve ½ cup of the pasta
water before draining linguine. Add the pasta
water to the zucchini and clams.
★ Transfer pasta to warm serving platter or individual
pasta bowls. Top with clams and zucchini.
★ Serve subito—immediately—with extra hot pepper
flakes on the side.
INGREDIENTS:
• Large garlic cloves, peeled
• ¼ cup extra-virgin olive oil
• ¼ cup pure olive oil
• 4 medium zucchini (about 1½ pounds), sliced into
V-inch-thick rounds
• ½ teaspoon fi ne sea salt
• 32 littleneck clams (3½ pounds), washed
• ¼ teaspoon hot red pepper (chili) fl akes, plus
extra for serving
• 2 tablespoons chopped Italian parsley
• 12 ounces linguine
• 1 tablespoon unsalted butter
OSSO BUCO MILANESE and GREMOLATA
Osso Buco became popular in the late 19th century. It may have been a farmhouse dish or perhaps was an invention of an osteria, a
neighborhood restaurant, in Milan.
INGREDIENTS:
• ¼ pound pancetta, diced ¼–inch cubes
(do not substitute with bacon)
• 2½–3 pounds veal shanks
(4–6 pieces, 2–3 inches thick)
• ½ cup diced carrot (¼–inch cubes)
• ½ cup diced celery (¼–inch cubes)
• 1 medium onion, diced ¼–inch pieces
• 2 tablespoons (about 4 cloves) chopped garlic
• 3–4 sprigs fresh thyme (or 1 teaspoon dried)
• 1 cup dry white wine
• 1–2 cups chicken or veal stock
• fl our for meat dredging
• salt and pepper
• gremolata
° 1 lemon
° ¼ cup fi nely minced fresh parsley
° 3 garlic cloves, fi nely minced
° 2 tablespoons minced parsley
° 1 tablespoon grated lemon zest
° 2 cloves garlic, crushed and minced
PREPARATION:
★ Preheat oven to 325°F.
★ Heat pan over medium heat (about 5 minutes).
★ Add pancetta to pan and cook, stirring occasionally.
★ When pancetta is crispy and fat has rendered
(5 minutes into cooking), remove pancetta to
plate covered with paper towel and set aside.
If necessary, drain all but 2 tablespoons of fat
from pan.
★ Season veal shank with salt and pepper.
★ Dredge veal shank through flour, shaking excess
off. Add the veal to hot pancetta fat in pan.
★ Increase heat to medium high, cooking meat on
each side until well-browned (about 5 minutes
per side).
★ Remove shanks to plate. Set aside.
★ Add onions, carrots, and celery.
★ Cook until onions are translucent, and then toss in
garlic and thyme.
★ Continue cooking until vegetables begin to brown.
★ Add shanks and pancetta back to pan. Pour wine
and add stock to come slightly over half way up
sides of shank.
★ Bring to simmer.
★ Cover pan and put in oven to cook until meat is
tender (about 1 to 1½ hours).
★ Sprinkle gremolata over meat to serve.
° Peel lemon (long strips) with vegetable peeler.
° Mince lemon peel.
° Transfer to a small bowl.
° Mix in parsley and garlic.
° Cover and refrigerate (can be made 6 hours
in advance).
pg. 19
pg. 20
PREPARATION:
★ Pour milk into a small bowl, and stir in gelatin
powder. Set aside.
★ In a saucepan, stir heavy cream and sugar together,
setting over medium heat.
★ Bring to a full boil and watch carefully as cream will
quickly rise to the top of pan.
★ Pour gelatin and milk into cream, stirring until
completely dissolved.
★ Cook for 1 minute. Stir constantly.
★ Remove from heat and add the vanilla. Stir to allow
the vanilla flavor to permeate the mixture.
INGREDIENTS:
• 3 ounces skim milk
• 2 teaspoons unfl avored gelatin
• 13 ounces heavy cream
• 4½ tablespoons white sugar
• 2 teaspoons of vanilla extract,
or 1 vanilla bean, split
lengthwise
PANNA COTTA
Panna Co� a (Italian for “cooked cream”) is a dessert originating in the Northern Italian region of Piedmont. Today it is eaten
all over the world!
pg. 20
CROSTOLI
Commonly known as “Angel Wings,” these Italian
dulces are mainly eaten during “Carnevale” in most regions of Italy.
PREPARATION:
★ Mix all but the last 2 ingredients in a large bowl to
form pliable uniform dough. Cover with plastic wrap
and refrigerate for 30 minutes.
★ Roll dough on a lightly floured surface to about
1V–inch thick. Dust off any excess flour with a pastry
brush. Cut into 8 cm long x 2 cm wide strips, and then
make a slit in the middle of each pastry, twisting the
end through.
★ Heat oil to about 355°F in a deep fryer. It should
be about 1½–inch deep and able to hold 4 pastries
at a time.
★ Drop pastries into oil and cook for 5 seconds on each
side or until they turn golden. Use 2 skewers to turn
and remove pastries onto a layer of paper towels.
★ Allow to cool before arranging layers on platters
and dusting with powdered sugar. Crostoli will keep,
uncovered, for 2–3 weeks in the pantry.
INGREDIENTS:
• 3½ tablespoons softened butter
• 2 tablespoons fi ne sugar
• 1 egg
• 1 tablespoon grated lemon zest
• 5 tablespoons sweet red Vermouth
• 1½ cups fl our
• oil for deep frying
• powdered sugar
and dusting with powdered sugar. Crostoli will keep,
uncovered, for 2–3 weeks in the pantry.
pg. 21
It’s not just where you go.It’s how you get there.
A Uniworld Boutique River Cruise combines the pleasure of discovering the world’s multitude of charms with the same exquisite accommodations, award-
winning hospitality , and world-class cuisine of a fi ve-star boutique hotel.
Visit our new website at UNIWORLD.COM
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