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16 Day Moroccan Passage Cruise

Ft. Lauderdale, Florida to Southampton, England
March 12 - 28, 2022
Sky Princess

Day 7 - Friday, March 18, 2022,
At Sea

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Princess Patter, Friday, March 18, 2022

It was exactly two years ago today, March 18, 2020, that we stepped off our last cruise not knowing when cruising would resume and if we'd ever be on another cruise ship again. We were on day 8 of a 28 Day Round Australia Cruise on the Sea Princess when our cruise was cut short and we returned to port in Sydney, Australia. But here it is, two years later, and we are on another Princess cruise!

Dinner At Sabatini's Italian Trattoria
Established 1998
7:50 PM Deck 5 Forward
Cover Charge $25 Per Person

Begin your experience at Sabatini's with selections from Chef Angelo's repertorio.

The rich heritage of Italy has inspired Princess Cruises from the beginning.

The detail of Italian craftsmanship has been reflected in the ships we've built as well as our Italian executive chefs and recipes. The latest evolution of the Sabatini's menu features antipasti and fresh, handmade Chef Angelo Auriana, former executive chef at the Michelin-starred Valentino's and co-owner and executive chef at both The Factory Kitchen and Officine Brera in Los Angeles, California.

Barbara and I each ordered a glass of Donnafugata Sherazade Nero d'Avola from Sicilia, Italy ($11 Per Glass) to go with our soup and appetizers. We then each ordered a glass of the Fescobaldi Chianti Rufina Riserva Nipozzano from Toscana, Italy ($13 Per Glass) to go with our pasta and main meal. We each ordered a Limoncello to go with our dessert ($7 Per Glass). Both wines and the Limoncello were good. The Donnafugata Sherazade Nero d'Avola appears to only be available in this particular restaurant.




SOUP / SALAD (choose one)


Grana Padano Cheese Fondue Soup - celery, foraged mushrooms, toasted hazelnuts.

STUZZICHINO DELLA CASA


Appetizer of the House - warm rustic whole-wheat loaf (replaced by breadsticks), tuscan zonzelle with roasted tomato & bell pepper passata, prosciutto crudo, extra virgin olive oil, balsamic vinegar.

ANTIPASTI (choose one)


1. Grilled Lamb Skewers - marinated with oregano & extra virgin olive oil, served with artichocke & block olive relish atop arugula leaves.
2. Roasted Bell Peppers - tossed with capers and anchovies marinated in garlic, parsley & lemon juice, dressed with basil vinaigrette.
3. Deep-fried Calamari - crisp and lightly battered with tangy lemon garlic aioli for dipping.

Chef Angelo's rustic pasta is inspired by the fresh, Northern Italian flavors of his hometown of Bergamo, Italy. Non-traditional ingredients -- like mint and marjoram -- are also infused to showcase Chef Angelo's contemporary flair.

FRESH PASTA
made daily (choose one)


1. Roasted Lamb Tortelloni - pasta speckled with fresh mint filled with tender roasted lamb and broccoli rabe in a peppery cheese sauce featuring Italy's pecorino crosta nera.
2. Trattoria Oven-baked Trio - traditional lasagne bolognese, checken parmesan and 3-cheese ziti (ricotta, mozzarella & pecorino romano) and parmesan.

More of Princess's Executive Chefs hail from Italy than from any other nation. They have shared their favorite onboard preparations and treasured family recipes from their distinctive Italian regions.

SECONDI PIATTI (choose one)


1. Lemon & Rosemary Chicken Scaloppine - with grilled asparagus, rosemary sauce, parsley pesto and creamy mashed potatoes.
2. Veal Marsala - sauteed veal slices with mushrooms and marsala wine sauce.

HISTORY OF LIMONCELLO

Produced along the Amalfi Coast and the Islands of Capri and Ischia, this potent liquer encapsulates the essence of the Mediterranean, and is Italy's 2nd most popular. Traditionally, it is served after dinner or with dessert, chilled.

Limoncello - A natural liqueur that has been crafted by prized, handpicked Sfusato lemons infused immediately, so their freshness and flavor is delivered in every bottle ($7 Per Glass).

DOLCI


1. Rocher - A blend of chocolate, pralines and hazelnut ice cream sealed in milk chocolate, surrounded by crushed candied hazelnuts. This confectionary dream was created exclusively for Princess Cruises by award-winning, master chocolatier Norman Love.
2. Specialita dello Chef - a sampling of all 4 desserts: rocher, tiramisu, vanilla panna cotta, and zabaglione marsala.

Sabatini's Italian Trattoria is one of the Specialty Restaurant where extra charges apply. We have two $29 vouchers but we didn't use it for this Specialty Restaurant since this one only costs $25 per person extra. We do intend to try all of the extra charge Specialty Restaurants before the end of the cruise so we wanted to save our two $29 vouchers for the ones that cost at least $29 per person.

All of the food was absolutely delicious! And there was so much of it! Barbara and I left behind a little of almost everything as there was just too much food to eat it all. If I had known they served so much at this restaurant I would have eaten less during the day. Most days I start with a bowl of Raisin Bran with milk, a bowl of diced melon, a tomato juice, and a cup of coffee with milk and sweetener. Then, I'll usually have a slice or two of pizza from "Slice" that is just around the corner from our cabin, and a glass of red wine from the Vines Wine Bar. I would have at least skipped lunch if I had known I was going to be having so much for dinner!

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If in this report you see any typos, misspellings, factual errors or other types of errors, please let me know. Please include the web address (URL) of the report in which you found the error. Thank you! Send your email to:

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