Cruise & cuisine
A TASTE OF ITALY
World-renowned chefs Massimiliano and Raffaele Alajmo on working with Crystal Cruises and the three ingredients that encapsulate the spirit of Italian cuisine
Above from left: the Seven Sisters waterfall, Geirangerfjord, Norway; Crystal Serenity; chefs Massimiliano and Raffaele Alajmo
What attracted you to collaborate with Crystal? Max: The challenge of bringing our cuisine to destinations around the world and organising everything meticulously— from selecting ingredients to the way the dishes will be presented and served— while respecting our ethical code. Raf: We were also attracted by the size of the ships, which is significantly smaller than many cruise ships. This allows Crystal to ensure a unique gastronomic offering.
What do you admire about Crystal’ s approach to food? Raf: The pursuit of quality. Our desire is to create the highest and most varied offering possible for guests. Routine doesn’ t exist; every day can be different.
What’ s your culinary philosophy? Max: Our cuisine is based on listening to, or understanding, the ingredients. Osteria d’ Ovidio will act as a little piece of Italy in the middle of the sea. The menu features Alajmo classics from Le Calandre restaurant and traditional Italian dishes— solid Italian cuisine with deep traditional roots. Collaborating with Crystal to source the best ingredients will be key to Osteria’ s success.
How do you want people to feel when dining in your restaurants? Max: Relaxed and ready to have fun while eating. Raf: Indulging in‘ la scarpetta’( scooping up leftover sauce with bread) is not only welcomed, but encouraged— we want diners to forget formality and have fun.
What’ s your favourite dish to cook? Max: Bread, oil and tomato because it embodies Italian spirit and is fantastically simple.
Where’ s your dream cruise destination? Max: There are so many places, from a cruise on the Nile to the fjords of the Baltic Sea. Raf: I agree with the northern seas, but I’ d also love to go to the Galápagos Islands.
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