SPRING ISSUE

2013

Newsletter

NEW for 2013EXPERIENCE LA DOLCE VITA IN ITALY

LOOKING BEYOND to 2014TRUE ALL-INCLUSIVE RIVER CRUISING™ IN EUROPE WITH UNIWORLD

ON the MOVE:RIVER COUNTESS ARRIVES IN ITALY

PAY IT FORWARDPACK FOR A PURPOSE

SALES MANAGER Spotlight:ROGER ARDEN

pg. 2

03 PRESIDENTGuy Young

04 NEW FOR 2013Experience La Dolce Vita in Italy

06 LOOKING BEYOND TO 2014Introducing True All-Inclusive River Cruising™ in Europe with Uniworld, New Super Ship and Destination

08 2013 EXCLUSIVE EXCURSIONSNot to Be Missed

10 EXPERIENCE PORTUGAL’S HARVESTLike the Portuguese

1 1 UNIWORLD HELPS YOUR CLIENTS TO PAY IT FORWARDPack for a Purpose

13 ON THE MOVE:River Countess Arrives in Italy

14 UNIWORLD SALES MANAGER SPOTLIGHT:Roger Arden

15 RECIPES:A Taste of Italy

in this issue

SPRING 2013

pg. 3

GUY YOUNG

PRESIDENTUNIWORLD RIVER CRUISES, INC.

LETTER from the PRESIDENT

Dear Valued Travel Agent Partner,

It’s hard to believe that my one year anniversary with Uniworld is coming up. This has been an

exciting year for me to be part of this amazing company, given the incredible growth in the river

cruise industry. That said, as we see the continued growth in the river cruise arena, it is as important

as ever for Uniworld to continue to distinguish ourselves from our competitors.

Our goal at Uniworld is not to be the “biggest” river cruise company, but to be the “absolute

best,” and to deliver on the highest commitment to provide your clients with a world-class, luxury

experience at every level. Uniworld does this by providing a fleet of the most luxurious boutique

ships—all of which are uniquely designed. In fact, Uniworld spends significantly more per ship than

any of our competitors to ensure our ships represent a true luxury product.

Based on feedback and demand from our guests, Uniworld will introduce true all-inclusive luxury

boutique cruises in Europe in 2014, which means everything will be included in the price of your

clients’ cruise. Uniworld currently offers a host of inclusions, such as all non-alcoholic beverages,

fine wine, and beer served during lunch and dinner onboard; fully hosted shore excursions; free

Wi-Fi; and all arrival and departure day transfers. In 2014, we will expand our services and amenities

to include everything with unlimited fine wines, beers, and spirits; and all gratuities for all onboard

and onshore services, including pre- and post-cruise extensions. We will be the first major North

American river cruise line to become all-inclusive. This distinction highlights what is perhaps

the most important aspect of being a luxury cruise line—soliciting feedback and listening to your

guests, which is what we do.

For our valued Travel Agent Partners, we continue to honor our partnership commitment to you

by not actively soliciting direct consumer bookings; by offering you competitive and rewarding

commission; and by providing a host of other benefits and tools designed to help you build and

grow your Uniworld river cruise business.

We have created this newsletter to provide you with some fun highlights for 2013, including

information on our newest destination, Italy. We have included a sample Italian menu of what

we offer while guests travel with us, along with the recipes; and some new and exclusive shore

excursions available only to your clients. We sincerely hope these stories will inspire you, and we

encourage you to share them with your clients.

I want to thank you for your loyalty and continued support. Best wishes for a healthy, happy, and successful selling season!

pg. 4

NEW for 2013

LaDolceVita

Experience

in Italy

On April 7, Uniworld started river cruising in Italy along the

Po River and Venice Lagoon.

This promises to be an extremely

rich and rewarding itinerary—a

veritable feast for the senses. We’ll

take your clients to all the “must-see” sights of Venice, Florence, and

Rome, including the Colosseum, the

Sistine Chapel, St. Mark’s Basilica,

and the Accademia. Plus, they’ll

have a chance to venture off the

beaten path, visiting romantic

enotecas and Tuscan wine estates;

Ravenna, a designated UNESCO

World Heritage Site and one of

National Geographic’s “20 Must-See Places for 2013”; enchanting

Verona—the home of literature’s

most famous lovers, Romeo and

Juliet; and Bologna, the culinary

capital of Northern Italy.

pg. 5

NEW SHIPS

We also launched several new ships this year.

On March 21, our newest ship on Portugal’s UNESCO World

Heritage Douro River, Queen Isabel, was christened by

Hollywood actress, L’Oreal spokesmodel, and philanthropist

Andie MacDowell, in Porto, Portugal. On hand for the

inauguration ceremony were a number of celebrities—

including singer Michael Bolton, who performed at the

event —and European and local dignitaries.

The Queen Isabel has a 116 passenger capacity, which allows

Uniworld to offer 18 junior suites at 215 square feet and two

larger suites at 323 square feet. On the upper deck, junior

suites and suites feature full balconies, and staterooms on

the main deck have French balconies. Staterooms, suites,

and public areas are luxuriously appointed with rich and

regal furnishings, creating a classic, timeless, and elegant

ambiance, which is fi tting as the ship was named after one of

Portugal’s most beloved queens from the early 14th century.

For those wishing to travel to Asia this year, Uniworld offers

two new luxury ships in China, Century Legend and Century

Paragon, on the Yangtze. Guests will stay in Uniworld

Signature Suites with private balconies and a host of exclusive

VIP amenities available only to Uniworld guests. In Vietnam

and Cambodia, the new River Orchid, sailing on the Mekong,

offers an intimate river cruise experience with a maximum

capacity of 60 guests, which is perfect for these regions.

Uniworld’s focus in Asia is on fi ve-star accommodations

with superb onshore hotels, including Ritz-Carlton and

Shangri-La properties.

MULTIGENERATIONAL FAMILY TRAVEL

In addition, we have expanded our family-friendly river

cruises for travelers who wish to experience the culture

and beauty of Europe with their children or grandchildren.

We added more special family-friendly dates to “Paris &

Normandy,” as well as a new itinerary and date, “Classic

Christmas Markets,” so families can enjoy a holiday-themed

river cruise together.

For those who like to travel solo, we offer a number of

itineraries and dates waiving single supplements.

pg. 6

Based on customer feedback, and to continue to create even greater value and more convenience for our guests, Uniworld will enhance our already value-packed cruises even more by going all–inclusive in the spring of 2014 on our European fl eet. In addition to the host of inclusions we currently o� er—such as non-alcoholic beverages, fi ne wine, and beer served during lunch and dinner onboard; fully hosted shore excursions; free Wi-Fi; and all arrival and departure day transfers—we will expand our services and amenities even more with a beverage program that includes open bar with unlimited wine, beer, and spirits throughout the day, and pre-paid gratuities for all onboard and onshore services, including pre- and post-cruise extensions.

ALL-INCLUSIVE CRUISING with UNIWORLD

LOOKING BEYOND to 2014

Committed to building and remodeling ships that defi ne

the absolute best in luxury cruising, Uniworld combines

quality craftsmanship and the latest technical innovations

with the most luxurious custom-designed interiors. The

new Super Ship, S.S. Catherine, will continue this tradition

of excellence when she sets sail on the Rhône and Saône

rivers in France’s Burgundy and Provence regions in the

spring of 2014. The S.S. Catherine will be similar to the

S.S. Antoinette at 443 feet long and will be one of Uniworld’s

largest ships. Like all of our ships, she will boast the same

exquisite standards and scrupulous attention to detail,

being meticulously crafted and uniquely designed by the

renowned design team of our sister company, the Red

Carnation Hotel Collection—a collection of fi ve-star, award-

winning boutique hotels.

New Super Ship, S.S. CATHERINE

pg. 7

Uniworld’s River Royale, currently sailing the Rhône and

Saône, will move to her new home in France’s breathtaking

Bordeaux region. The new eight-day itinerary, “Bordeaux,

Vineyards & Châteaux,” will begin and end in Bordeaux, a

UNESCO World Heritage city and one of the most beautiful

cities in Europe. Travelers will visit some of the region’s

most prestigious châteaux, as well as Pauillac, gateway to

the magical Médoc wine route, and Saint-Émilion, the oldest

wine area of the Bordeaux region and a UNESCO World

Heritage Site. While Uniworld guests will experience a rich

journey to indulge their senses—from noble wine estates

to splendid artisans’ markets featuring gourmet delicacies—

they will also be treated to the region’s rich history and

cultural legacy, such as the Citadel of Blaye and one of the

famous Vauban Fortresses, also a UNESCO World Heritage Site.

Uniworld’s River Royale, recently remodeled for the 2012

season, will be remodeled again for the 2014 season to

reflect her new home in Bordeaux. The River Empress, which

now sails Uniworld’s popular “European Jewels” program

between Amsterdam and Budapest, will undergo a major

refurbishment to once again set Uniworld apart on this

important and popular itinerary.

New Breathtaking Destination, BORDEAUX

pg. 8

2013EXCLUSIVE EXCURSIONS not to be missed

During the summer sailings from June 2 through August 25, 2013

on all “Enchanting Danube” itineraries, Uniworld will feature “The

Sound of Music” themed cruises, with exclusive and complimentary

excursions available only to Uniworld guests.

Th e Hills“Sound of Music”

Truly Are Alive

with the

pg. 9

Uniworld guests will be taken to an exclusive concert in

Salzburg at Schloss Mirabell, where Elisabeth von Trapp,

a descendant of the von Trapp family, will sing. Elisabeth

von Trapp is the granddaughter of the legendary Maria

and George von Trapp, whose story inspired The Sound

of Music, and now she will inspire Uniworld’s guests.

For Elisabeth, “the sounds of music” are a part of her

earliest memories, as she was a member of the original

von Trapp family, carrying on the musical tradition and

passion of her grandparents. Born and raised in Vermont,

and singing professionally since childhood, Elisabeth has

enthralled audiences everywhere, from European cathedrals

to the White House and the Kennedy Center, as well as in

hundreds of churches and performance centers across the

United States.

Critics have called her voice “hauntingly clear,” “joyfully

expressive,” and “simply beautiful.” Her special performance

at Schloss Mirabell includes sacred and secular music

extending from Gregorian chant canticles by 12th-century

mystic Hildegard of Bingen, early American hymns, spirituals

and psalms set to her own melodies, and beloved songs

from The Sound of Music.

THERE WILL BE A NUMBER OF OTHER SPECIAL INCLUSIONS THROUGHOUT THIS ITINERARY FOCUSING ON MUSIC, AMONG THEM:

• Music lectures

• Onboard entertainment: Choose from a classical music

band playing the zither (a traditional Austrian folk music

instrument) or a wine village music concert (there is

nothing better than being part of a wine village concert

while enjoying the local wine)

• Complimentary Waltz lessons

During the fall, from late September through

early November on Uniworld’s “Portugal, Spain

& the Douro River Valley” cruise, Uniworld

guests have the exclusive chance to take

part in the actual grape-harvesting and wine-

making process.

Uniworld offers guests a delightful choice.

They may either go to the Mateus Palace in

the afternoon and then stop at the beautiful

Quinta da Avessada wine estate for a lovely

wine tasting in the midst of the country-

side along with a rustic dinner of authentic

Portuguese delights, or they can forego

Mateus Palace and spend the entire afternoon

in the vineyards experiencing the harvest.

Guests will be able to pick the grapes and bring

them into the winery, where the fruit is loaded

into lagares (large stone/granite basins). Next,

they’ll have their feet thoroughly cleansed

before stepping into the lagares, where every-

one proceeds to stomp grapes while Portuguese

music plays in the background.

When Luis Barros, the energetic young owner of

Quinta da Avessada and 5th-generation heir to

a wine estate producing only Moscatel wine started

to take over his family business fi ve years ago, he

had just fi nished studying at the university. His

family’s wine estate, situated on a high plain above

the Douro River Valley, produced Moscatel wine for

four generations. Life was good, yet hard, so they

decided to do more to promote wine sales.

Luis’s dream was to bring in visitors to share the

beauty of the land and the rich tradition of music,

and to revive the village community. Against all

odds—and there were many—he followed his dream,

and today Quinta da Avessada is a beautifully

restored century-old winery with a family restaurant

in the middle of lush Moscatel vineyards. The entire

family is involved in the business—his mother

supervises the kitchen and service, and his brother

and uncle play in the band, which prompts his

5-year-old niece to dance merrily among the guests.

Please note, harvest time varies during the fall season due to weather affecting when the grapes ripen.

Experience PORTUGAL’S HARVEST

like the PORTUGUESE

About QUINTA da AVESSADA

pg. 10

Uniworld is proud to announce our new partnership with Pack for a Purpose, a nonprofi t charitable organization developed to assist travelers who would like to extend their generosi� beyond their own communities by bringing much needed supplies to the destinations they visit. Pack for a Purpose was recently named a Travel + Leisure Editors’ Pick for its Digital Initiative in the Travel + Leisure 2012 Global Vision Awards.

Uniworld is supporting the “Future of Khmer Children”

(FKC) in Siem Reap, Cambodia. Your clients’ contributions

are priceless and participation is easy. When your clients

are packing for their “Timeless Wonders of Vietnam,

Cambodia & the Mekong” river cruise and tour, they can

simply save a few pounds of space in their suitcase so they

can bring supplies to FKC. Their contributions will assist the

young people in the area with their educational and health

care needs. Please visit uniworld.com/sustainable-tourism/

pack-for-a-purpose to fi nd out what types of supplies

they need.

Join Uniworld, and help empower the lives of the Cambodian children.

UNIWORLD HELPS YOUR

CLIENTS to PAY IT FORWARD

pg. 11

The 13-day “Splendors of Italy” itinerary combines

a seven-night river cruise along the Po River and the

Venice Lagoon with a two-night land stay in Florence

and a three-night stay in Rome. For those wishing to

experience the cruise portion only, Uniworld offers

the 8-day “Venice & the Po River.”

Uniworld moved one of our award-winning boutique river

cruise ships, the River Countess, from her previous location

on the Rhine, Main, and Danube, to Venice and the Po

River in March 2013. The River Countess was completely

remodeled to refl ect the spirit and heart of this great

destination, with all the elegant touches and fi nesse of

a fi nely painted Italian masterpiece.

� e River Countess was transported

to Italy on a large transport ship,

traveling from the Danube River

and along the Black and Adriatic

Seas to her new home in Venice

and along the Po River.

RIVER COUNTESSARRIVES in ITALY

On the Move:

The River Countess was carried on a large transport ship from the Danube to the Po River.

pg. 13

pg. 14

1. What is your #1 Sales Tip? Looking for river cruise clients: the best place to start is to

contact your ocean cruisers. They will be looking to do a

river cruise, it’s inevitable!

2. If you could only pack one thing (besides a passport and credit cards) what would it be? My iPhone and toothbrush (oh, that’s 2!).

3. What is your favorite Uniworld itinerary (so far)?

I really enjoyed “Timeless Wonders of Vietnam, Cambodia

& the Mekong.” It’s magical!

4. Why did you join Uniworld?

I did my research on the company and liked the direction

they were heading—luxury. As an added bonus I learned

that river cruising is one of the fastest growing segments

in travel.

5. What was the very fi rst destination you traveled to with Uniworld?

It was on the River Empress on the “Enchanting

Danube” itinerary.

6. What do you like most about river cruising?

I love riding bicycles through small villages.

7. What is your favorite Uniworld dish?

I had a great dish on the River Royale on our “Burgundy

& Provence” itinerary. It was an appetizer that included

caramelized onions in a burgundy sauce with a touch of

bacon and a poached egg—I asked for seconds!

8. Do you have a favorite ship? If so, which one? I have to say the smaller ships, but don’t really have a

favorite. Perhaps the River Royale, if I had to choose one.

9. If you could go anywhere in the world tomorrow with Uniworld, where would you go?

I’d really like to go to China. I have not been there and it

seems very interesting.

10. Th e best thing about my job is ____________.

Chatting with interesting people from diverse backgrounds

who have the same passion for travel.

ROGER ARDENSales Manager, Southern

California, Nevada & Hawaii Uniworld Boutique River Cruise Collection

Roger Arden is the Sales Manager for the Southern California, Nevada, and Hawaii regions, a position he has held since 2008. He has been in the travel industry for 15 years. Roger began his career after he graduated from the University of California, Santa Barbara, with a Bachelor of Science in Biology. After college, Roger worked at his parents’ travel agency, Cruise Holidays, in Pasadena, California.

UNIWORLD SALES

MANAGER SPOTLIGHT:

pg. 15

No Uniworld experience would be complete without

wonderful dining. During your clients’ journey through

Italy, they will sail onboard the River Countess, which

features an intimate restaurant with elegantly dressed

tables and echoes of laughter as fi ne wine is poured—

perfect ingredients for Uniworld’s award-winning dining,

and reasons why Uniworld is the only river cruise line

acknowledged for “Top Dining” by Zagat® Survey.

Italy is world-renowned for its marvelous culinary

delights, and true connoisseurs can journey deeper into

the wonderful world of wine and food with the exclusive

Epicurean Adventurer Program.™ In addition to delicious

signature dishes, Uniworld offers an Italian dessert-making

demonstration by Uniworld chefs, as well as a special wine

and food pairing dinner. Onshore, your clients will visit

Bologna—Northern Italy’s culinary capital—where they will

don an apron and learn how to make their own delicious

pasta. Then, explore UNESCO World Heritage-designated

Ravenna with Brisighella artisanal food tasting, where the

Slow Food movement began 20 years ago.

Your clients can enjoy these signature Italian recipes at home before joining us in Italy, where they will savor even more authentic dishes!

Whether your clients are traveling to Italy with Uniworld in 2013 or are still considering the possibility , we have included a “Taste of Italy” menu to entice their senses. Th ese fi ve NEW classic Italian recipes are only a sampling of the wonderful delights our guests will be treated to. Buon Appetito!

Recipes:

A TASTE of ITALY

pg. 16

ZuppaMINESTRONE GENOVESE

To begin your feast, start with the famous Minestrone, a well-known

soup from the northern part of Italy and a cornerstone of Italian cuisine.

Il PrimoLINGUINI CON VONGOLE FROM THE VENETIAN MARKET AND ZUCCHINI

Next, Uniworld will tantalize your taste buds with the famous Venetian

pasta dish, Linguini Con Vongole, fresh clams with fresh pasta.

Il SecondoOSSO BUCO MILANESE AND GREMOLATA

No Italian feast is complete without the delicious Osso Buco Milanese

and Gremolata, a Milan delicacy of cross-cut veal shanks braised with

vegetables, white wine, and broth—prepared with the fi nest and freshest

ingredients sourced from the Lagoon Chioggia market in Venice.

Il DolcePANNA COTTA

A “must-have” dessert on any authentic Italian menu is the renowned

Panna Cotta, served with the freshest, hand-picked berries.

- or -

CROSTOLI

You can also choose to end your Italian gastronomic experience with the

famous stuffed Italian Crostoli, a huge part of the “Carnevale” in Venice, Italy.

Splendors of Italy,Venice & the Po River

– SAMPLE MENU –

Uniworld has carefully selected a choice of complimentary fi ne wines—both red and white—assorted beer, and soft drinks for you to enjoy with your meal.

PREPARATION:

★ Dice all vegetables.

★ Put the potatoes and carrots into the stock (or water),

bring to boil, reduce the heat, and simmer for 15 minutes.

★ Add the rest of the vegetables, salt, and pepper, and

cook for 15 minutes.

★ Add Parmigiano and olive oil; cover with the lid and

cook for 5 minutes.

★ Add pasta and simmer until pasta is done

(8–10 minutes).

★ Serve with pesto, grated Parmigiano, and fresh

basil leaves.

INGREDIENTS:

• 5¼ ounces small pasta (brichetti or

elbow macaroni)

• 2 potatoes, peeled

• 2 carrots, peeled

• 2 tomatoes

• 1–2 celery stalks

• 1 medium-sized onion

• 5¼ ounces green beans

• 5¼ ounces green peas

• 3½ ounces cabbage (may substitute with

broccoli or caulifl ower)

• 2 medium-sized zucchini

• 1 clove garlic

• 1¾ ounces Parmigiano (Grana Padano)

• 8½ cups of broth (chicken stock or water)

• Pesto Genovese

• olive oil

• fresh basil leaves, chopped

• salt and pepper to taste

MINESTRONE GENOVESE

� is well-known soup comes

from the northern part of Italy;

it is a � pical recipe from Liguria.

It is very famous for its local

touch—served with pesto

Genovese (basil pesto).

pg. 17

pg. 18

LINGUINI con VONGOLE from the VENETIAN

MARKET and ZUCCHINI

� is Italian dish is a part of traditional Neapolitan cuisine. It is very popular throughout

the surrounding Campania region and is also popular in Rome.

PREPARATION:

★ Lightly crush garlic cloves and heat with both

extra-virgin and pure olive oils in large nonreactive

sauté pan over medium heat until it sizzles.

★ Adjust heat so garlic continues to cook evenly in

oil, releasing its own essential oils, and softens, but

does not brown (about 2 minutes).

★ Add zucchini and carefully stir with oil. Season

with salt.

★ Continue cooking slowly, stirring from time to

time, until zucchini completely softens and starts

breaking apart, but does not brown (about

20 minutes).

★ Remove from heat and let rest in oil for 2 hours.

★ Pour into fine-mesh strainer, reserving zucchini and

oil separately. Keep zucchini and oil mixture in the

same pan to cook the clams.

★ Heat zucchini oil in pan over medium heat

until it sizzles.

★ Add clams, cover pan, and turn heat to

medium-high.

★ Cook clams, gently shaking pan from time to time,

until they start to open (5–6 minutes).

★ Cooking time will vary, depending on size of clams

and thickness of shells.

★ Add reserved zucchini, pepper flakes, and parsley.

★ Gently stir into clams. Set aside.

★ Boil linguine in abundant amount of salted water

until done to taste. Reserve ½ cup of the pasta

water before draining linguine. Add the pasta

water to the zucchini and clams.

★ Transfer pasta to warm serving platter or individual

pasta bowls. Top with clams and zucchini.

★ Serve subito—immediately—with extra hot pepper

flakes on the side.

INGREDIENTS:

• Large garlic cloves, peeled

• ¼ cup extra-virgin olive oil

• ¼ cup pure olive oil

• 4 medium zucchini (about 1½ pounds), sliced into

V-inch-thick rounds

• ½ teaspoon fi ne sea salt

• 32 littleneck clams (3½ pounds), washed

• ¼ teaspoon hot red pepper (chili) fl akes, plus

extra for serving

• 2 tablespoons chopped Italian parsley

• 12 ounces linguine

• 1 tablespoon unsalted butter

OSSO BUCO MILANESE and GREMOLATA

Osso Buco became popular in the late 19th century. It may have been a farmhouse dish or perhaps was an invention of an osteria, a

neighborhood restaurant, in Milan.

INGREDIENTS:

• ¼ pound pancetta, diced ¼–inch cubes

(do not substitute with bacon)

• 2½–3 pounds veal shanks

(4–6 pieces, 2–3 inches thick)

• ½ cup diced carrot (¼–inch cubes)

• ½ cup diced celery (¼–inch cubes)

• 1 medium onion, diced ¼–inch pieces

• 2 tablespoons (about 4 cloves) chopped garlic

• 3–4 sprigs fresh thyme (or 1 teaspoon dried)

• 1 cup dry white wine

• 1–2 cups chicken or veal stock

• fl our for meat dredging

• salt and pepper

• gremolata

° 1 lemon

° ¼ cup fi nely minced fresh parsley

° 3 garlic cloves, fi nely minced

° 2 tablespoons minced parsley

° 1 tablespoon grated lemon zest

° 2 cloves garlic, crushed and minced

PREPARATION:

★ Preheat oven to 325°F.

★ Heat pan over medium heat (about 5 minutes).

★ Add pancetta to pan and cook, stirring occasionally.

★ When pancetta is crispy and fat has rendered

(5 minutes into cooking), remove pancetta to

plate covered with paper towel and set aside.

If necessary, drain all but 2 tablespoons of fat

from pan.

★ Season veal shank with salt and pepper.

★ Dredge veal shank through flour, shaking excess

off. Add the veal to hot pancetta fat in pan.

★ Increase heat to medium high, cooking meat on

each side until well-browned (about 5 minutes

per side).

★ Remove shanks to plate. Set aside.

★ Add onions, carrots, and celery.

★ Cook until onions are translucent, and then toss in

garlic and thyme.

★ Continue cooking until vegetables begin to brown.

★ Add shanks and pancetta back to pan. Pour wine

and add stock to come slightly over half way up

sides of shank.

★ Bring to simmer.

★ Cover pan and put in oven to cook until meat is

tender (about 1 to 1½ hours).

★ Sprinkle gremolata over meat to serve.

° Peel lemon (long strips) with vegetable peeler.

° Mince lemon peel.

° Transfer to a small bowl.

° Mix in parsley and garlic.

° Cover and refrigerate (can be made 6 hours

in advance).

pg. 19

pg. 20

PREPARATION:

★ Pour milk into a small bowl, and stir in gelatin

powder. Set aside.

★ In a saucepan, stir heavy cream and sugar together,

setting over medium heat.

★ Bring to a full boil and watch carefully as cream will

quickly rise to the top of pan.

★ Pour gelatin and milk into cream, stirring until

completely dissolved.

★ Cook for 1 minute. Stir constantly.

★ Remove from heat and add the vanilla. Stir to allow

the vanilla flavor to permeate the mixture.

INGREDIENTS:

• 3 ounces skim milk

• 2 teaspoons unfl avored gelatin

• 13 ounces heavy cream

• 4½ tablespoons white sugar

• 2 teaspoons of vanilla extract,

or 1 vanilla bean, split

lengthwise

PANNA COTTA

Panna Co� a (Italian for “cooked cream”) is a dessert originating in the Northern Italian region of Piedmont. Today it is eaten

all over the world!

pg. 20

CROSTOLI

Commonly known as “Angel Wings,” these Italian

dulces are mainly eaten during “Carnevale” in most regions of Italy.

PREPARATION:

★ Mix all but the last 2 ingredients in a large bowl to

form pliable uniform dough. Cover with plastic wrap

and refrigerate for 30 minutes.

★ Roll dough on a lightly floured surface to about

1V–inch thick. Dust off any excess flour with a pastry

brush. Cut into 8 cm long x 2 cm wide strips, and then

make a slit in the middle of each pastry, twisting the

end through.

★ Heat oil to about 355°F in a deep fryer. It should

be about 1½–inch deep and able to hold 4 pastries

at a time.

★ Drop pastries into oil and cook for 5 seconds on each

side or until they turn golden. Use 2 skewers to turn

and remove pastries onto a layer of paper towels.

★ Allow to cool before arranging layers on platters

and dusting with powdered sugar. Crostoli will keep,

uncovered, for 2–3 weeks in the pantry.

INGREDIENTS:

• 3½ tablespoons softened butter

• 2 tablespoons fi ne sugar

• 1 egg

• 1 tablespoon grated lemon zest

• 5 tablespoons sweet red Vermouth

• 1½ cups fl our

• oil for deep frying

• powdered sugar

and dusting with powdered sugar. Crostoli will keep,

uncovered, for 2–3 weeks in the pantry.

pg. 21

It’s not just where you go.It’s how you get there.

A Uniworld Boutique River Cruise combines the pleasure of discovering the world’s multitude of charms with the same exquisite accommodations, award-

winning hospitality , and world-class cuisine of a fi ve-star boutique hotel.

Visit our new website at UNIWORLD.COM