Master Italian Chef, Giuliano Hazan, to Offer Cooking Demonstrations on Mediterranean Cruise

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Chef Giuliano Hazan Will Join Travel Dynamics International on a Culinary Exploration of Sicily

Chef Giuliano Hazan

Chef Giuliano Hazan, winner of the coveted Cooking Teacher of the Year Award from the International Association of Culinary Professionals (IACP), will join Travel Dynamics’ spring voyage, Sicily, Malta & the Aeolian Islands: Crossroads of Civilization.

During the voyage, Chef Hazan will deliver several presentations on contemporary Italian cuisine, with an emphasis on Sicilian cooking. He will also offer guests cooking demonstrations, where he will prepare authentic Italian meals, and share some of his favorite recipes with the ship’s chef.

“We’re delighted to have Guiliano Hazan joining us in the Mediterranean this spring”, says Vasos Papagapitos, Co-President of Travel Dynamics International. “Italy’s culinary history is deeply intertwined with the country’s rich heritage and culture. It will be a wonderful opportunity for our passengers to explore this history through the eyes of such a talented chef”.

Chef Hazan is the son of the renowned Marcella Hazan, founder of The School of Classic Italian Cooking in New York and Bologna, and author of several cookbooks, including Marcella Cucina, which won The Julia Child Award for Best International Cookbook. Chef Hazan has also opened a cooking school with his wife Lael and their business partner, Marillisa Allegrini of the Allegrini Winery. The school, Cooking with Giuliano Hazan, operates out of a Renaissance villa near Verona.

The itinerary includes Sicily’s ancient Greek temples at Agrigento and the Roman theater at Taormina, as well as the magnificent Palace of the Grand Masters on Malta, and an after-dark cruise to see the eruption of the Stromboli volcano.

During the cruise, Chef Hazan will discuss the international influences on the cuisines of the islands. For example, more than 2000 years ago Greek colonists planted Sicily’s first olive groves; the Arabs introduced apricots, pine nuts, rice and saffron; and the Spanish brought produce from their colonies in the New World, including tomatoes, corn, peppers, and turkeys.

The Knights of St. John had the strongest influence on Maltese cuisine. The knights were an international order, but the cuisines that had the greatest impact on Maltese chefs were Italian, Spanish, and French. Aljotta, a classic Maltese fish stew, is derived from bouillabaisse. The Italian knights introduced ravioli to Malta, where Maltese cooks replaced the traditional ricotta stuffing with chopped eggs, or potatoes, or ground sausage, or anchovies. And the Spanish knights brought to Malta one of their favorite products from the New World—chocolate.    

The ship for this voyage is Corinthian, a beautifully designed and handsomely furnished yacht. All staterooms are exterior suites. Corinthian’s 100 guests are served by a crew of 70—one of the highest guest-to-crew ratios in the travel profession.

The voyage is scheduled for April 29-May 7, 2013. To make a reservation, or for more information, call Travel Dynamics International at 212-517-7555 or 800-257-5767.

About Travel Dynamics International

Travel Dynamics International the leading operator of high-caliber educational cruises aboard small ships. Offering customized voyages guided by distinguished scholars and teachers, Travel Dynamics International caters to the traveler with a keen intellectual interest in history, culture, and nature.

Founded on the belief that traveling and learning about the world and its many cultures enriches individuals and society as a whole, Travel Dynamics International excels at voyages to places that offer a historic and cultural environment.

For more information on Travel Dynamics International cruises please visit our website at http://www.TravelDynamics.com

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Diana Ditto
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