Costa Toscana will host five of the world's top pastry chefs and 10 journalists from Italian Travel Press.
Thanks to the collaboration with Barry Callebaut, Costa Toscana will host five of the world’s top pastry chefs, from Italy, Spain, France, Switzerland, and Belgium, who, together with Costa Crociere’s Corporate Pastry & Bakery Chef, Riccardo Bellaera, will be the protagonists of an extraordinary Mediterranean cruise dedicated to chocolate in all its forms. On board, there will also be 10 journalists from the “Italian Travel Press” including our director Anna Bruno.
Costa Crociere and Barry Callebault, a global leader in the production of high-quality chocolate and cocoa, renew their partnership in the name of excellence on the occasion of the “ChocoCruise – Explore the World of Chocolate”: a full cruise dedicated to chocolate, designed to gift pastry lovers a week of sweetness and relaxation aboard Costa Crociere’s flagship, Costa Toscana.
From November 17 to 24, 2023, the ChocoCruise will take its guests through the magnificent landscapes of the Mediterranean, on a flavorful itinerary, with stops in Genoa, Marseille, Barcelona, Cagliari, Naples, and Civitavecchia/Rome.
During this themed cruise, five of the world’s leading pastry chefs, from Italy, Spain, France, Switzerland, and Belgium, members of the Barry Callebaut Chocolate Academy and Barry Callebaut Ambassadors, along with Riccardo Bellaera, Costa’s Corporate Pastry & Bakery Chef, will offer a true journey within a journey, exploring the refined art of chocolate-based pastry. The five pastry chefs on board the 2023 ChocoCruise are Alberto Simionato (Italy), Joël Perriard (Switzerland), Philippe Bertrand (France), Ramon Morató (Spain), and Alexandre Bourdeaux (Belgium).
The program offers a rich array of experiences, all centered around chocolate. Guests will be able to try chocolate-based dishes from breakfast to dinner, including savory dishes, enjoying this food in all its variations and pairings, depending on the destination visited by the ship.
Throughout the week, meetings and show cooking with pastry chefs and Riccardo Bellaera will take place, sharing their professional stories and kitchen secrets, demonstrating the preparation of a chocolate-based dish of the day.
Each day, guests can attend workshops focused on chocolate culture in the Lab, the ship’s culinary workshop, accompanied by tastings of signature desserts by the pastry chefs.
Chocolate will also be a protagonist in beverages. Thanks to the partnership with Bacardi, two Italian master bartenders, Europe Cruise Brand Ambassadors, will create special and unique cocktails, using chocolate among the ingredients.
Chocolate-themed events will further enrich Costa Toscana’s gastronomic offerings: throughout the Italy, France, and Spain itinerary, guests can enjoy a “Destination Dish,” a dish linked to the next destination, created by one of three internationally renowned chefs and Costa partners: Bruno Barbieri, Ángel León, and Hélène Darroze. For a truly unique experience, the Archipelago restaurant offers a choice among three menus, one for each of the three chefs, consisting of 5 refined dishes aimed at exploring the sea the ship is navigating through via cuisine. Finally, don’t miss the onboard creative Asian cuisine at Teppanyaki, Sushino, and Pummid’Oro, for a 100% Made in Italy pizza.
Gourmets can book their cabin on the 2023 ChocoCruise, departing from Costa Toscana on November 17, at travel agencies or directly with Costa, by calling the toll-free number 800.588.589 or on www.costacrociere.it.
The pastry chefs onboard
Riccardo Bellaera: Sicilian from Modica, he joined Costa as Corporate Pastry & Bakery Chef in 2012. Since then, he has created a unique pastry experience for all Costa ships, extending the passengers’ journey through their dishes. His desserts are characterized by creativity and a delicate balance between crunchiness, sweetness, and acidity. Bellaera has won the “Luxury Pastry in the World” award twice and received the “World Pastry Stars” award. For two consecutive years, in 2022 and 2023, Bellaera won the “Different Visions, Great Ideas” award at Sigep in Rimini, the International Gelato, Pastry, and Baking Show. Since 2022, he has become a member of A.P.E.I., as an Ambassador of Italian Pastry Excellence. Also in 2023, he was named among the best pastry chefs in the world and as an ambassador of Italian desserts on Costa Crociere. He is a collaborator and friend of the master of international pastry, Iginio Massari.
Alberto Simionato: He approached the world of desserts at a very young age, starting in a bakery and ice cream shop. However, it was through prestigious professional and educational experiences (at the Etoile Institute) that he developed a passion for high-level pastry. His specialization in chocolate came later, thanks to his encounters with Beduschi and Laghi, and was crowned by collaboration with Morató, who brought him directly to Barry Callebaut, where he has been directing the Milano Chocolate AcademyTM since 2019.
Philippe Bertrand: Tireless creativity, showcased in countless visual creations on social media. His love for challenges and perfection, along with his ability to surprise, inspires over half a million viewers daily. An internationally recognized Barry Callebaut professional for over 30 years, he is the director of the French Chocolate Academy and an ambassador of Barry Callebaut brands. Philippe leads his team with passion and energy to face new challenges together. Always willing to share and help, Philippe has an innate passion for pastry and a unique ability to motivate people and help them reach their goals. It’s no surprise that many significant colleagues owe their rise to Philippe. Day to day, Philippe manages the French Chocolate Academy but never loses sight of his communication channels with the international community, sharing passion and techniques as a true influencer in the pastry world. An observant person who stays inspired by new trends, Philippe believes that success is the ability to give his colleagues that extra “something” to improve their daily work and fuel their passion.
Ramon Morató: Born in Manlleu, Barcelona, in a family with no ties to pastry, he was thrown into this world at the end of his studies, when he started working in various labs and complemented his studies with courses at the Barcelona pastry school. After several internships at the most prestigious pastry labs in Barcelona, he attended renowned schools and technical training centers, such as ZDS Solingen in Germany and Richard Conseil School in Lyon, France. Honoring his career and studies, and driven by renewed passion, he published “Ramon Morató Chocolate,” which in 2007 was awarded the Gourmand World Cookbook Award for best cookbook in the world dedicated to chocolate. The book has become a standard reference and is one of the bestsellers today. In December 2016, on the 20th anniversary of the Barcelona Chocolate AcademyTM, he published “Four in One,” written with Chefs Raul Bernal, Josep Maria Ribé, and Miquel Guarro. In July 2021, he released FILES: a collection of the best recipes and projects from the last five years, plus other newly created recipes signed as Creative Director of Cacao Barry. His deep sector knowledge stems from numerous encounters with various professionals. This sparked his passion for teaching, research, and developing new products. In recent years, he has held numerous courses, seminars, and conferences worldwide, collaborating notably with Harvard University through the Alicia Foundation. As Creative Director of Cacao Barry, Ramon continues to contribute to the world of chocolate.
Joël Perriard: Joined the Chocolate Academy in 2012 as a consultant and was appointed Director after just three years. He completed his pastry training at Wodey-Suchard’s workshop in Neuchâtel and subsequently worked as a pastry chef in various restaurants. In 2010, he and his wife managed Hacienda San Agustin de Callo, a boutique hotel in Ecuador. Just before joining Barry Callebaut, Joël worked at the restaurant Mesa in Zurich (two Michelin stars). He has won the Young Swiss Confiseur awards in Montreux and placed fourth at the Swiss Young Pastry Chefs Championships in Lucerne.
Alexandre Bourdeaux: “Live your dreams and work hard to realize them”. Alexandre understood from a young age that baking and traveling were his passions. His career began at a one-Michelin-star restaurant in Belgium, where he learned classic recipes still fundamental to pastry today. Later, Alexandre traveled around the world working in prestigious five-star hotels. Upon returning to Belgium, at Callebaut’s headquarters, he deepened and shared his passion and knowledge, becoming director of the Chocolate Academy™. He oversaw the opening of the new Callebaut Chocolate Academy™ in 2014, a historic milestone for the brand. Today, although he launched his own company “Pastry & Chocadvice” in 2016, he continues collaborating with Callebaut to provide advice, assistance, and solutions in pastry and chocolate. In March 2018, he launched an online software “ganache solution,” supporting chefs in managing recipe balance. He appeared as a judge on the Italian TV show “Best Bakery,” alongside Paco Torreblanca.
Pubblicato in Cruises
Be the first to comment