Enjoying a scoop of gelato on a Princess Cruises ship has just got a little sweeter, as its gelato shops have been awarded a designation from the Italian Chamber of Commerce committee.
The Gelato branches on Discovery Princess, Enchanted Princess and Sky Princess now have the Ospitalità Italiana designation, which confirms that every step of the gelato-making process meets or exceeds a strict set of standards as approved by official Italian auditors and experts. The process is reviewed annually, and only gelato shops that attain outstanding quality status are awarded the official Ospitalità Italiana certification.
The gelato is made by hand each day in the three ships’ pastry kitchens. To master the art of making gelato, corporate pastry chef Eric Le Rouzic trained with Italian chefs at the Gelato Carpigiani University in Bologna and the Gelato Comprital Atheneum in Milano.
John Padgett, Princess Cruises president, said: “The Ospitalità Italiana is a tremendous extension of our Italian heritage and gives us the opportunity to immerse our guests into the unique Italian culture found throughout Italy in our very own piazza. The designation also recognises the incredible dedication of our pastry chefs and their passion to offer truly authentic experiences and the very best ingredients to our guests.”
Princess guests can choose from a variety of flavours, including fior di latte (vanilla), cioccolato (chocolate), tiramisu, Nutella and caramello salato (salted carmel). The menu also offers dairy-free, fat-free sorbets and sugar-free gelato. Guests can add toppings or create combinations such as “affogato” (with liqueur) or “coppe,” including creations like nutellone (Nutella gelato, Nutella and whipped cream) or amaretto and peaches (amaretto gelato, fresh sliced peaches and meringue drops).
Read more: Princess Cruises is offering up to $500 onboard spending money per couple when customers book any 2023 and 2024 worldwide cruise. The ‘How will you spend yours?’ promotion launched on June 1 and runs until August 31, 2022.