POP­U­LAR PIES

Porthole Cruise Magazine - - Savvy Cruiser -

On Sil­versea Cruises, even the up­per crust flips for the bot­tom crust — of pizza, that is. The Ital­ian cruise line uses only house- made dough, hand-tossed and stretched to or­der, re­sult­ing in bil­lowy, golden- crusted pies. For pop­u­lar pizza crudaiola, the dough is baked with se­cret- recipe tomato sauce and buf­falo moz­zarella, strewn with arugula and chopped toma­toes, and driz­zled with ex­tra-vir­gin olive oil. Pizza qu­at­tro sta­gioni has count­less devo­tees; each pie quar­ter is topped dif­fer­ently, with primo in­gre­di­ents such as fresh ar­ti­choke hearts and hand- sliced pro­sciutto — the same served in the ships’ fine- din­ing Ital­ian restau­rants. Or play diva and or­der a cus­tom pie. Flaky crab pizza, any­one?

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