Image Up Advertising & Design

12 FOUR SEASONS BREEZE | MARCH 2025 By Irene Welker My friend, Evelyn Koch, and I had been on a few cruises with other friends but had never shared a cabin. We always had a good time together, so we decided to book a cruise. The only issue was that we could not find a destination we both liked and that neither of us had previously visited. Then Evelyn said she found the perfect cruise for us; a theme cruise called Ancient Wonders and Culinary Delights. It started in Malta and then cruised Sicily and southern Italy. Yes, one or both of us had been to some of the ports the big difference was this cruise emphasized Archeology (one of Evelyn's interests) and Italian cuisine (anyone who has read Chef 's Corner in the Breeze knows I am passionate about the culinary arts). We booked the cruise a full year before the embarkation date. That gave us plenty of time to research the areas around the ports of call. We also researched flights. The shortest, with only one connecting flight, was 22 hours. We decided to arrive in Malta 48 hours early to allow us time for rest, recovery, and sightseeing in Malta. Since there was so little time to see Malta, we booked a self-guided tour with a driver who grew up in Malta and knew the country very well. Turns out it was a fascinating day. The driver took us to a variety of amazing places including: a vibrant and lovely seaside street market, the famous Blue Grotto, a temple in Hagar Qim that dates back to around 3600 BC, the city of Medina (the former capital of Malta) where we meandered through the streets and catacombs of this ancient fortified city, then finally stopping for a Maltese-style lunch of grilled fish. It was a delectable meal of locally-sourced foods. Then it was on to Mosta where we visited the Rotunda of Mosta, a Christian church that is the third building for a parish that has existed since the 1400s. It is one of the most beautiful churches I have visited. We ended the tour back in Valletta at the Barrakka Gardens. Then back to our hotel for a rest and dinner. The next day, we boarded our ship, a small 184-passenger explorer class. The accommodations were lovely, and the crew was helpful and friendly. The other passengers were also friendly, helpful, and accommodating. I found that the advantage of small ships is that you are able to meet everyone onboard and establish a quasi-family. There were times when Evelyn and I were not on the same shore excursion. No matter, I always had a buddy or two with whom to share the experience. Special events were planned every day. Also, two lectures were given each night. Albert Leonard, an archaeologist and Smithsonian Fellow lectured about history and archeology with a focus on Italy, relating to the sites we would explore on the excursions. The other lecturer was food expert Maureen Fant, who lectured about Italian cuisine's history, culture, and diversity. Passengers were invited to sign up to have dinner with one of the lecturers. Evelyn and I were pleased to have dinner at Maureen Fant's table which occurred on the night of the special Italian dinner cooked by the guest chef, Denny Imbroisi. Denny, a French chef, served "Italian-style" French dishes. This was the only meal on the cruise that disappointed the foodies. For instance, the appetizer was fried artichoke, in the French style, which is somewhat different than the way Italians prepare them. It is probably a matter of nuance, but when in Rome, serve authentic Italian. (See the Chef 's Corner for a recipe for steamed artichokes.) We had six shore excursions, each with two components — sampling food and visiting historical sites. Both were incredibly interesting. 1. Syracuse, Sicily. The excursion was to the Archeological Park and catacombs. This is a huge dig that contains extensive Roman ruins. The food component was delectable Italian pastries. 2. Taormina, Sicily. Our excursion was to Borgo-Sanzio in Catania. Our first stop was a local café known for its variety of arancini, which are breaded and fried balls of risotto with a stuffed center of cheese, fish, or meat. We were served every flavor of arancini made by the café. Our guide then led us through the streets of this charming town pointing out and describing historical landmarks. Our next stop was the famous Catania fish market which originally was local fishermen selling their catch of the morning but has expanded to include nearly everything edible such as fruits, vegetables, meats, cheeses, herbs, and prepared foods. The last stop was a bakery where we sampled assorted pastries. 3. Regio Di Calabria, Italy. We visited the Bergamot Museum. I must confess, I was not looking forward to this excursion but it turned out to be one of my favorites. I was fascinated by the history and uses of this fruit. Among other things, the peel contains essential oils which are used to make high-end perfumes. We were served an appetizer buffet at the end of the tour. 4. Agropoli, Italy. Our excursion included a visit to the ancient city of Paestum, which has extensive ruins and is famous for its three Greek temples. We spent three hours at the site and the archaeological museum before the rains came fast and furious. Many of us gathered at a nearby café involved in a discussion of, what else, Italian food and what city in Italy has the best gelato. 5. Naples, Italy. The excursion was to Pompeii and Mount Vesuvius Winery. Unfortunately, the ruins of Pompei were so crowded it was difficult to make our way through the crowd. Our guide did his best to give the group a good overview. I was amazed at how much more of the ruins had been uncovered since my last visit. On to the winery which overlooks Mount Vesuvius. We were served a five-course meal. Each course was paired with a wine selected for that dish. 6. Civitavecchia, Italy. The excursion was Rome's Street Food. Nine hours of walking the streets of Rome and eating local fare. Then back to the ship to get ready to disembark the next day. The cruise was the most interesting, informative, and best I've taken. Italy: History, Food, & Culture We enjoyed a ve-course meal and wine pairing with each course.

• Cover