Costa Cruises and Barry Callebaut, a world leader in the production of high-quality chocolate and cocoa, renew their partnership for the “ChocoCruise – Explore the World of Chocolate”: a cruise dedicated to chocolate, designed to give confectionery lovers a week of sweetness and relaxation aboard Costa Cruises' flagship, the Costa Toscana.
ChocoCruise
From November 17 to 24, 2023, the ChocoCruise will take guests on a
gastronomic itinerary through the Mediterranean, with stops in Genoa, Marseille, Barcelona, Cagliari, Naples and Civitavecchia/Rome.
During this themed cruise, five of the world's best pastry chefs from Italy, Spain, France, Switzerland and Belgium, all members of the Barry Callebaut Chocolate Academy and Barry Callebaut Ambassadors, along with Riccardo Bellaera, Costa's Corporate Pastry Chef & Baker, will offer an authentic journey within the journey, discovering the refined art of chocolate-related pastry.
The five master pastry chefs who will be on board the ChocoCruise 2023 are Alberto Simionato (Italy), Joël Perriard (Switzerland), Philippe Bertrand (France), Ramon Morató (Spain) and Alexandre Bourdeaux (Belgium).
The program includes a wide range of experiences, all featuring chocolate. Guests can enjoy chocolate dishes from breakfast to dinner, including savory dishes, savoring this ingredient in all its variations and combinations, depending on the ship's destination.
Throughout the week, there will be meetings and show cookings led by master pastry chefs and Riccardo Bellaera, who will share their professional stories and secrets in the kitchen, all while demonstrating the preparation of the chocolate dish of the day.
Every day, guests will have the opportunity to attend workshops related to chocolate culture in the Lab, the ship's kitchen laboratory, accompanied by tastings of signature dishes from the master pastry chefs.
Chocolate will also take center stage in the drinks. Thanks to a collaboration with Bacardi, two Italian master bartenders, the brand's Europe Cruise Brand Ambassadors, will present special and unique cocktails, using chocolate among the ingredients.
Chocolate-themed events will further enrich the culinary offerings of the Costa Toscana: throughout the itinerary exploring Italy, France, and Spain, guests will have the opportunity to enjoy "Destination Dishes"—dishes inspired by the destination they will visit the following day, created by one of Costa's three international chef partners: Bruno Barbieri, Ángel León, and Hélène Darroze. For those seeking a unique experience, the Archipelago restaurant offers a selection of three menus, one from each chef.
In addition, on board the Costa Toscana guests can enjoy creative Asian cuisine at Teppanyaki, Sushino and Pummid'Oro, and sample 100% Made in Italy pizza.
Master pastry chefs on board
Riccardo Bellaera, a Sicilian from Modica, has been Costa's corporate pastry and bakery chef since 2012.Since then, he has created a unique pastry experience for all Costa ships, extending guests' journey through their meals. His desserts are characterized by creativity and a delicate balance of crunch, sweetness, and tang.
Bellaera has twice been awarded the "World's Luxury Pastry Shop" prize and has received the "World Stars of Pastry" award. For two consecutive years, in 2022 and 2023, it won the "Different Visions Great Ideas" award at SIGEP in Rimini, the International Exhibition of Gelato, Pastry, and Bakery. Since 2022, it has been a member of APEI (Ambassadors of Italian Pastry Excellence), serving as an Ambassador Pastry Chef of Italian Excellence.
Also in 2023, he was named one of the world's best pastry chefs and Ambassador of Italian Pastry for Costa Cruises. He is a collaborator and friend of the international master pastry chef, Iginio Massari.
Alberto Simionato was drawn to the world of desserts from a young age, starting in pastry and ice cream workshops. He later studied at prestigious culinary schools, such as the Istituto Etoile, where he discovered his passion for high-end pastry. His experience with chocolate came soon after, when he met and worked with three distinguished chocolatiers: Beduschi, Laghi, and Moratò. Since 2019, Alberto has been the director of the Barry Calleabut Chocolate Academy in Milan.
Philippe Bertrand. His love for challenges and perfection, and his creations,
surprise and inspire nearly half a million viewers every day. He has worked for the world leader Barry Callebaut for over 30 years. He is the Director of the French Chocolate Academy and promoter of Barry Callebaut's brands.
Ramon Moratóbegan his training in various establishments. He combined his studies with numerous courses at the school of the Provincial Association of Pastry Chefs of Barcelona. During an internship at several of Spain's finest pastry shops, he also attended prestigious schools and technical centers such as ZDS in Solingen, Germany, and the Richard Conseil School in Lyon, France. He published
"Chocolate Ramon Morató," which won the award for Best Chocolate Cookbook in the World in 2007 at the prestigious Gourmand World Cookbook Awards.
Joël Perriard joined the Chocolate Academy™ Center in 2012 as a consultant and, after three years, was promoted to director of the Chocolate Academy™ Center. Joel Perriard completed his pastry chef training at the Wodey-Suchard atelier in Neuchâtel.
Mesa de Zurich, awarded two Michelin stars. He won the Young Swiss Pastry Chef award in Montreux and fourth place in the Swiss Young Pastry Chef Championship in Lucerne.
Alexandre Bourdeaux: His career began in a Michelin-starred restaurant in Belgium, where he learned classic recipes that he still uses today. Later, he traveled the world and worked in prestigious five-star hotels. Upon returning to Belgium, at Callebaut's headquarters, he became director of the Chocolate Academy™ in Belgium and led the
opening of the new Callebaut Chocolate Academy™ in 2014, marking a historic moment for the brand.
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