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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!
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.
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.
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.
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).
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.
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