Tasteful Voyages

Oceania Cruises’ culinary excursions connect you with the destination through homegrown ingredients and experiential cooking classes

Taste your way across the world with Oceania Cruises’ unique Culinary Discovery Tours and other epicurean excursions. Exotic towers of spices, vines overflowing with luscious grapes and fragrant fresh produce hint at the culinary culture of your destination as you enjoy privileged access to vibrant local markets and renowned wineries. Then, be granted an insider’s perspective through immersive tastings and hands-on culinary lessons to gain even more insight into the authentic dishes of the region.

Follow the Flavors of the Land

Prime your palate for delectable discoveries as you touch, taste and inhale the scents of local ingredients within your destination, followed by a bounty of culinary experiences that forever connect you to the locale.

Create Your Own Culinary Masterpiece

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Capellini Alla Emilio is served on board at Toscana

Create in the steps of Oceania Cruises’ esteemed Chef Franck Garanger. Here, we share his special recipe for Capellini Alla Emilio. 

Returning to Oceania after the birth of his son Emilio in 2005, Chef Franck Garanger was inspired to create this dish in his honor. The artichokes are seasonal to his birth month, while cherry tomatoes are a reminder of Emilio’s round, cherubic face.

Ingredients

  • 2 large lemons, halved
  • 8 baby artichokes
  • ¼ cup extra virgin olive oil
  • 2 cups finely chopped onion
  • 1½ tablespoons finely chopped garlic
  • 24 cherry tomatoes, halved
  • ½ cup dry white wine (such as chardonnay)
  • 1 pound angel hair pasta, preferably De Cecco or Barilla
  • 1 to 1½ cups tomato sauce, heated
  • 2 to 3 tablespoons basil pesto
  • 4 to 6 slices fresh mozzarella or burrata cheese, each ½ inch thick

Cooking Instructions

  1. Over medium heat, add olive oil, onion and garlic and sauté until translucent.
  2. Add in artichokes, which have been prepared and cut into 1/4 inch thick wedges, along with cherry tomatoes.
  3. Sauté the mixture until the artichokes are tender.
  4. Pour in the wine and simmer until the sauce has thickened.
  5. Add 1 cup of tomato sauce along with 1/2 cup of water from the cooked pasta, then stir in 2 tablespoons of pesto.
  6. Reserve 1/2 cup of the pasta water before tossing the pasta with the mixture in the saucepan. Add in the reserved pasta water as needed, along with the remaining tomato sauce and pesto.
  7. Divide pasta into individual servings, top with cheese and place under a broiler until the cheese is melted.
  8. Serve immediately!

(serves 4-6)

Whether you’re honing your knife skills with a seasoned chef, dining in Master Chef Jacques Pépin’s eponymous restaurant or even joining the legendary restaurateur as he personally hosts Rome- and Lisbon-bound voyages this fall, Oceania’s reputation for presenting “The Finest Cuisine at Sea” is more than a promise — it’s the hallmark of each and every sailing.

Ready To Go?

Let us tempt you with tasteful new traditions, from champagne sipped in the Grand Dining Room to unforgettable meals at hidden gems ashore.