Holland America Line has partnered with Caputo to enhance its ‘Made Fresh Daily’ concept with authentic Neapolitan-style pizzas.
Founded in 1924, Caputo produces high-quality flour in the tradition of Neapolitan baking.
The cruise line is using two flours, according to pizza style and ship class.
Americana flour is used for Neapolitan-style round pizzas. This style of pizza is offered at New York Pizza on the ships Rotterdam, Nieuw Statendam, Koningsdam, Nieuw Amsterdam and Eurodam. They will be served in the Lido Market on the ships Zaandam, Volendam, Zuiderdam, Oosterdam, Noordam and Westerdam.
Aria flour is used while making Romana-style slab pizzas and served as by-the-slice offerings on the ships Rotterdam, Koningsdam, Nieuw Statendam, Nieuw Amsterdam and Eurodam.
Fleet executive chefs Daniel Hrgic, Marco Marrama, Sinu Pillai, Pablo Cesar and Pam Sta Ana, and Holland America Line culinary ambassador Ethan Stowell were among the members of the Holland America fleet chef team who travelled to New York to train alongside pizza master chef Roberto Caporuscio at the Caputo family’s restaurant, Keste.
Caputo’s corporate chef, Domenico ‘Mimmo’ Tolomeo, will visit each ship in the fleet to lead onboard training.
Michael Stendebach, Vice President of Food, Beverage and Room Division at Holland America Line, said: “We’re proud to bring the true tradition of Neapolitan pizza to our guests by partnering with Caputo, one of Italy’s most respected flour producers. Every element, from the ingredients to the techniques, has been carefully selected to ensure an experience that’s not only delicious, but deeply authentic.”
