UNIWORLD’S RIVER HERITAGE CLUB 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 FORWARD pACk FOR A pURpOSE
pAST GUEST Spotlight: BARBARA MILLER
SPRING ISSUE
2013
pg. 2
in this issue
SpRING 2013
03 LETTER FROM THE 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 yOU TO pAy IT FORWARDPack for a Purpose
13 ON THE MOVE:River Countess Arrives in Italy
14 pAST GUEST SpOTLIGHT:Barbara Miller
16 RECIpES:A Taste of Italy
23 UNIWORLD CRUISE MANAGER SpOTLIGHT:Mirela Varga
pg. 3
GUy yOUNG
PRESIDENT & CEoUNIwoRLD RIVER CRUISES, INC.
LETTER from the pRESIDENT
Dear Valued Past Guest,
This has been the start of another great year at Uniworld. we recently launched the Queen Isabel in
the UNESCo world-Heritage designated Douro River Valley in Portugal. we introduced the new River
Orchid along Vietnam and Cambodia’s Mekong River, and we have two new ships, the Century Legend
and Century Paragon in China along the Yangtze. we have also introduced a new destination, Italy, with
two amazing itineraries: 13-day “Splendors of Italy,” Venice to Rome; and 8-day “Venice & the Po River,”
roundtrip Venice.
Italy is one of my all-time favorite destinations. on April 21, I embarked on the beautiful River Countess
with my family to experience “Splendors of Italy.” I will share daily Facebook posts while there. I also invite
you to read one of the many articles highlighting this amazing destination in this RiverViews newsletter.
In this RiverViews issue, we have spotlighted a past guest who I personally had the good fortune to spend
time with on two Uniworld cruises. we have included an interview with one of our dedicated Cruise
Managers who always play such an important role in the success of any cruise itinerary. You will also find
more information about what we have planned for the 2013 season, as well as a preview of what is to
come in 2014, including our new luxury true all-inclusive Uniworld boutique river cruises in Europe; our
new Super Ship, S.S. Catherine; our new destination and itinerary, “Bordeaux, Vineyards, & Châteaux”;
and our enhanced Past Guest Savings.
In my role as Uniworld’s President and CEo, I have had the good fortune to experience many wonderful
destinations. Last June, I had the opportunity to travel to Vietnam and Cambodia with our sales team
for our National Sales Meeting. This was an especially moving experience for all of us, as we really got
an up-close view of these two very different countries, joined by one amazing river. we went to lively
cities, including Vietnam’s Hanoi and Ho Chi Minh City, and Cambodia’s Phnom Penh and Siem Reap,
and then stepped back in time when we boarded the River Saigon, discovering the peaceful rhythms of
rural life that still endure along the mystical Mekong—gateway to floating villages and quaint riverside
towns where people still toil the life-sustaining river as they have for centuries. we visited two must-see
UNESCo world Heritage Sites: Ha Long Bay and the grand temple complex of Angkor wat. In a trip filled
with so many splendid highlights, the people of Vietnam and Cambodia impacted me most. They eagerly
embraced us and welcomed us into their lives, their homes, and their culture, and this certainly brought
everything together to make the entire trip even more special and inspiring.
we sincerely hope that you enjoy this issue of RiverViews, and that the stories will inspire you to share your
own Uniworld experiences with us, whether writing to us directly or through the Uniworld Community
Center on our website.
Most importantly, I want to thank you for traveling with Uniworld. I sincerely appreciate your loyalty and
look forward to welcoming you back onboard in the future.
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 you 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, you’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 Holly-
wood 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 fitting 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 five-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
New Super Ship, s.s. catheRine Committed to building and remodeling ships that define 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 five-star, award-winning boutique hotels.
New Breathtaking Destination, BORDEAUxUniworld’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.
Based on your 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 fleet. In addition to the host of inclusions we currently offer—such as 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—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
pg. 7
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.
7– to 12–night cruises = $150 per person savings
13 nights and longer = $250 per person savings
Exclusive River Heritage Club cocktail party hosted
onboard by the Captain (Europe only)
one (1) category stateroom upgrade, if space is
available (on ships operating in Europe, Russia, and Egypt, excluding suites. Upgrade must be processed by headquarters 45 days prior to departure)
Complimentary fruit platter in your stateroom
upon arrival (Europe only)
Complimentary onboard laundry service
once per week (Europe only)
ENHANCED pAST GUEST SAVINGS IS AVAILABLE ON ALL
2014 pROGRAMS AND IS COMBINABLE WITH EVERyTHING
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.
The 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 five years ago, he
had just finished 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
pg. 11
Uniworld is proud to announce our new partnership with Pack for a Purpose, a nonprofit charitable organization developed to assist travelers, like you, who would like to extend their generosity 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 HELpS yOU
to pAy IT FORWARD
Uniworld is supporting the “Future of Khmer Children”
(FKC) in Siem Reap, Cambodia. Your contributions are
priceless and participation is easy. when you are packing
for your “Timeless wonders of Vietnam, Cambodia & the
Mekong” river cruise and tour, simply save a few pounds
of space in your suitcase so you can bring supplies to FKC.
Your 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 find out what types of supplies they need.
Join Uniworld, and help empower the lives of the Cambodian children.
pg. 13
The River Countess was carried on a large transport ship from the Danube to the Po River.
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 reflect the spirit and heart of this great
destination, with all the elegant touches and finesse of
a finely painted Italian masterpiece.
The 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 countess ARRIVES in ITALy
On the Move:
pg. 14
Past Guest Spotlight
This New Yorker and Floridian was the proud mother of
four and grandmother of nine. She called Harvey, her
husband of 25 years, “the sweetest, the nicest, the kindest,
(and) the most caring person in the world.” Though her
husband retired, Mrs. Miller reveled in her work. She was a
design consultant to a flooring company and also ran an
independent interior design company. “My husband told
me, ‘You don’t have to work,’” she said, “and I say, ‘Yes I
do. I need it for my mind.’”
Mrs. Miller’s attitude toward her work reflected one of her
most important mottos: “I’m going to do what I want to do,
when I want to do it, and as much as I can do it.” Though
she’s always been a live-life-to-the-fullest kind of person,
that maxim took on added significance when she was
diagnosed with breast cancer in early 2003.
In fact, Mrs. Miller found a unique and powerful way to keep
her spirits high through all the doctor appointments and
treatment sessions: traveling. “I love traveling. I always have
loved traveling,” she said. “I think I got that from my parents.
They used to travel a lot. My mom was 96 when she passed
away and she had been to Africa (when Africa wasn’t the
‘in’ place to go), China, Europe, and all kinds of places.
Maybe it’s just in your blood.”
Mrs. Miller’s love of travel took her all over the globe even
before her cancer diagnosis, but after the diagnosis, it
became one of the most powerful weapons in her cancer-
fighting arsenal. “I think it’s important to plan ahead
and look forward to things and not just sit and dwell on
something. Travel is what’s getting me through this period
now. It’s something to look forward to, and it’s not only a
chance to learn, but you have wonderful interactions with
people. I like people.”
Her love of people is one reason she particularly enjoyed
cruising with Uniworld. “I’m a people person. That’s part of
what I love about the small ships. I get to meet more people
and it’s very comfortable.”
Mrs. Miller went on her first Uniworld adventure in 2003,
and it ended up being one of the most memorable trips
of her life.
She cruised through China with her freshman year college
roommate and long-time friend, Gail. Both Gail and Mrs.
Miller were diagnosed with cancer shortly before the
journey, and Gail passed away six months after their return
home. That has made this particular trip a standout among
the many Mrs. Miller has taken in her life. “I had a very
special time in China with Gail,” she said.
Since then, Mrs. Miller had been on three other Uniworld
cruises, all with her favorite traveling companion—her
husband. As a self-described “flower person,” she
particularly enjoyed the gorgeous blooms on display
The PowER of TRAVEL
BARBARA MILLER
Barbara Miller was a woman with
many mottos. “When life is good, you
should celebrate it.” That’s one of her
favorites, and she spent many of her
70+ years on earth celebrating the
good times in her life.
pg. 15
throughout her “Tulips & windmills” cruise through the
Netherlands. Equally memorable, she said, was meeting
Guy Young, President of Uniworld, and Maria Grimardi, Vice
President of Marketing, on the 2009 “Enchanting Danube”
Presidential Cruise from Passau to Budapest onboard the
brand-new River Beatrice. “It was fabulous! Terrific! They
were such lovely people and that cruise was just a step
above every other cruise I’ve been on.”
Mrs. Miller’s next Uniworld trip was the october 2010
Presidential Cruise through Egypt onboard the River Tosca.
She rejoined Young and Grimardi, along with a few others
from the “Enchanting Danube” to experience the antiquity
of this marvelous country. when Mrs. Miller went on this
cruise, she was undergoing another round of chemo, as
her cancer had returned. However, she wouldn’t let that
deter her and her husband, Harvey, from traveling to Egypt.
“Barbara had an indominable and optimistic spirit, and never
let anything get her down,” states Grimardi.
Her globetrotting ways had even been awarded her doctors’
seal of approval. “The physicians think that it’s a great
idea to be looking forward and going to some place and
changing scenery and doing all these other things because
your mind is a very, very important part of your well-being.”
with her upbeat attitude, her love of adventure, and her
genuine affection for others, Mrs. Miller inspired the people
she met.
Refusing to let the hiccups of life get her down, she
declared, “If you have lemons, you can make lemonade. You
know, I could go sit with this cancer and say, ‘Poor me’ and
all of these other things, or I can get up and do the things I
can. Because I’ve got plenty of time to sleep later on.”
Grimardi states: “A few days before Valentine’s Day 2011, I
spoke with Barbara and Harvey. I knew she was once again
undergoing some rigorous cancer treatment, but that didn’t
affect her wonderful spirit and great sense of humor. As
always, she was resolved on not being beaten by cancer.
we then closed our call as we always did with saying we
loved one another, and couldn’t wait to start planning
another cruise together. Unfortunately, this was the last
time I spoke with my beloved friend, as she passed away on
February 14, 2011. That night, I went outside to look at the
stars, and I knew there was one more sparkling star in the
sky, and its name is Barbara Miller.”
“Mrs. Miller went on her first Uniworld adventure in 2003, and it ended up being one of the most memorable trips of her life.”
pg. 16
Whether you are traveling to Italy with Uniworld in 2013 or are still considering the possibility, we have included a “Taste of Italy” menu to entice your senses. These five NEW classic Italian recipes are only a sampling of the wonderful delights our guests will be treated to. Buon Appetito!
No Uniworld experience would be complete without
wonderful dining. During your journey through Italy, you
will sail onboard the River Countess, which features an
intimate restaurant with elegantly dressed tables and
echoes of laughter as fine 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, you will visit Bologna—
Northern Italy’s culinary capital—where you will don an apron
and learn how to make your own delicious pasta. Then,
explore UNESCo world Heritage-designated Ravenna with
Brisighella artisanal food tasting, where the Slow Food
movement began 20 years ago.
Enjoy these signature Italian recipes at home before joining us in Italy, where you will savor even more authentic dishes!
Recipes:
A TASTE of ITALy
pg. 17
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 finest 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 fine wines—both red and white—assorted beer, and soft drinks for you to enjoy with your meal.
pg. 18
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 cauliflower)
• 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
This well-known soup comes
from the northern part of Italy;
it is a typical recipe from Liguria.
It is very famous for its local
touch—served with pesto
Genovese (basil pesto).
pg. 19
LINGUINI con VONGOLE from the VENETIAN
MARkET and ZUCCHINI
This 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 fine sea salt
• 32 littleneck clams (3½ pounds), washed
• ¼ teaspoon hot red pepper (chili) flakes, plus
extra for serving
• 2 tablespoons chopped Italian parsley
• 12 ounces linguine
• 1 tablespoon unsalted butter
pg. 20
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
• flour for meat dredging
• salt and pepper
• gremolata
° 1 lemon
° ¼ cup finely minced fresh parsley
° 3 garlic cloves, finely 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 the pancetta is crispy and fat has rendered
(5 minutes into cooking), remove the pancetta to
plate covered with a 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 the hot pancetta fat in the pan.
★ Increase heat to medium high, cooking the 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. 21
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 unflavored gelatin
• 13 ounces heavy cream
• 4½ tablespoons white sugar
• 2 teaspoons of vanilla extract,
or 1 vanilla bean, split lengthwise
pANNA COTTA
Panna Cotta (Italian for “cooked cream”) is a dessert originating in the Northern Italian region of Piedmont. Today it is eaten
all over the world!
pg. 22
CROSTOLI
Commonly known as “Angel Wings,” these Italian
dulces are mainly eaten during “Carnevale” in most regions of Italy.
INGREDIENTS:
• 3½ tablespoons softened butter
• 2 tablespoons fine sugar
• 1 egg
• 1 tablespoon grated lemon zest
• 5 tablespoons sweet red Vermouth
• 1½ cups flour
• oil for deep frying
• powdered sugar
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.
pg. 23
What has been your favorite destination thus far?
My favorite destination thus far has to be Vienna —the city
of music, the city of arts, and the city of delicious pastries
never fails to surprise and charm me! The great spirit of a
former imperial capital is still in the air and around every
corner. I have even taken trips with my family there as often
as we can.
What do you find most rewarding about your job?
The most rewarding aspect is at the end of every cruise;
there are so many guests who come to thank Uniworld and
me personally. we also receive lovely “Thank You” cards,
expressing sincere gratitude for making their vacation—with
the help of my knowledge, care, enthusiasm and positive
attitude—an even more memorable one, and one of their
best vacations ever!
I am happy to be part of a company that may even change
people’s lives through the great and positive experiences we
provide for them.
What is your favorite travel quote?
“The world is a book … and the ones that don’t travel only
read one page.” — St. Augustine
MIRELA VARGACruise Manager, River Beatrice
Uniworld Boutique River Cruise Collection
Mirela Varga is a Cruise Manager on the River Beatrice for Uniworld Boutique River Cruise Collection, and has been in the river cruise industry for 15 years.
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