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Incorporating local tastes is not limited to food: Local spirits are also often brought aboard.
“In Alaska, we might pick up stock from the Skagway Brewing Company, Icy Strait Brewing, or the Alaskan Brewing Company,” “In Glasgow, we might pick up a small supply from the Wellpark or Drygate breweries, or in Dublin, some fresh kegs of Guinness. Our chefs and sommeliers go ashore and select local wines on virtually every cruise, or even spirits such as local grappas or limoncellos in Italy, or some of the hearty brandies in Croatia.”
Additionally, guests can look to select shore excursions to provide a deeper immersion into local cuisines. For instance, when docked in Civitavecchia, the Chef Tour and Authentic Roman Lunch reveals the regionality of Italian cooking.
“Roman cuisine is richer and heavier than many people anticipate,”. “It’s extremely flavorful but that flavor comes from ample use of cream and butter, cured meats, beef, pork, and veal. Garlic along with pepper is also ubiquitous. Roman pasta styles are typically heartier and fuller noodles which are all that much better to hold the rich and often meaty sauces.”
“That’s why so many Romans had the traditional bacchanalian physique....
Cruising The World
