Sail, Sip and Savor Sette Mari at La Veranda

By: Mara Papatheodorou, your Tastes & Traditions Expert

Here’s a mouthwatering food fact: Italian cuisine is one of the top three favorites for foodies around the world. Regent Seven Seas Cruises’ brilliant culinary team digested this information and recently added a delectable dining experience for their travelers. At night, La Veranda restaurant becomes the casual, yet refined trattoria named, Sette Mari (Seven Seas) at La Veranda.

Embark on a tantalizing journey of alluring antipasti appetizers, perfect homemade pastas, enticing main courses and divine desserts hailing from all over Italy. As Regent Seven Seas Cruises Culinary Director, Bernhard Klotz says, “In Sette Mari we recreate the diverse regional cuisine of Italy utilizing the products that are found in the various regions. The beauty of Italian food is the simplicity of its recipes and the freshness of its flavors.”

It is this knowledge and attention to detail that makes the della tradizione (traditional style) dishes prepared in Sette Mari so authentic (see Sip & Savor below). Each part of Italy is known for something different in their kitchens depending on the weather and topography of that area.

CARBONARA2For instance, the ingredients of Northern Italy highlight hearty creamier offerings that use butter, polenta and cheeses like mascarpone, ricotta, parmigiano and grana padano. Risottos and lasagnas are popular here while the Southern side features more tomato and olive oil based recipes. The central mountainous villages specialize in filled pastas such as raviolis and tortellinis with beef, lamb, pork and veal. And as a nod to the country’s coastal regions where seafood thrives, the restaurant presents an impressive Cioppino (tomato based seafood stew) abundant with lobster, shrimp, clams, mussels, calamari and white fish. The menu features and includes such pasta options as Spaghetti alla Carbonara (Spaghetti sautéed with crispy pancetta tossed in a creamy sauce with aged pecorino cheese) that was created in Rome during World War II when bacon/pancetta and eggs were heartily provided by American soldiers, Lasagna al Forno (handmade pasta layered with garlic, minced beef, béchamel sauce and grated parmigiano cheese) and Penne Rigate alla Bolognese (penne pasta in a rich meat and tomato sauce) which originated in 1891 in Bologne. Dolci (desserts) are indulgently delightful. Regardless of what you choose and how many courses you enjoy, a memorable and delicious experience, accompanied by impeccable service, beckons at Sette Mari at La Veranda.                      

OLIVES2SAIL:  “Sail” up to Sette Mari at La Veranda for dinner any night.
The setting is warm and inviting with its candlelit tables, Italian linens, fine green glassware and white dishes.

SIP: Prosecco (sparkling wine), Vino Rosso (red wine), Vino Bianco (white wine) Salute!
Upon arrival, guests are welcomed with a glass of prosecco that gets their meal off to a sparkling start. The impressive list of vini (wines) features an extensive selection of exclusively Italian vintages in both red and white that complements different course choices. Rich red Amarones, Barolos, Valpiocellas and Chianti Riservas grace the list as do lighter whites like Pinot Grigio, Frascati, Gavi di Gavi and Soave.

Sette MariSAVOR:  Authentic Italian Specialties for every course. Buon Appetito!
The meal begins with complements from the chef when tasty bites arrive at the table to accompany your prosecco.  Il Tagliere di Parmigiano E Olive (Chunks of aged parmesan & marinated olives), Le Bruschette (toasted ciabbata bread slices with various toppings from marinated fresh tomatoes, zucchini with mint, mozzarella and tuna with black olives) and Polpettine e Mozzarelline Fritte (small veal meatballs and fried mozzarella served with fresh tomato sauce).  In the traditional manner of Italy, graze the fantastic antipasti/appetizer buffet where a variety of exquisite offerings await. Zuppe (soup) is next and the minestrone de verdure or the Ribollita (Tuscan Black and White bean soup with pancetta, herbs & vegetables) are worth trying. The Primi Piatti of Le Paste (pasta) follows and whether it is a spaghetti, rigatoni or risotto choice, all are delicious. The Secondi Piatte (Main Course/Entrée) highlights grilled fish, veal entrees like Le Scaloppine di Vitello a la Marsala or Limone (veal scallopine with marsala wine or lemon sauce) and lamb specialties such as Costolette D’Agnello Alla Griglia (grilled lamb chops with rosemary sauce). Finish off with indulgent dolci (dessert) like creamy Tiramisu or Panna Cota, Sicilian Cannolis or biscotti and meringue cookies. And as for a finishing touch savor them with a sip of limoncello (lemon liqueur) originally from Capri and Sorrento.

Visit our website to view our delicious Sette Mari menus!

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