UNIWORLD’S RIVER HERITAGE CLUB 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 FORWARD pACk FOR A pURpOSE

pAST GUEST Spotlight: BARBARA MILLER

SPRING ISSUE

2013

pg. 2

in this issue

SpRING 2013

03 LETTER FROM THE 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 yOU TO pAy IT FORWARDPack for a Purpose

13 ON THE MOVE:River Countess Arrives in Italy

14 pAST GUEST SpOTLIGHT:Barbara Miller

16 RECIpES:A Taste of Italy

23 UNIWORLD CRUISE MANAGER SpOTLIGHT:Mirela Varga

pg. 3

GUy yOUNG

PRESIDENT & CEoUNIwoRLD RIVER CRUISES, INC.

LETTER from the pRESIDENT

Dear Valued Past Guest,

This has been the start of another great year at Uniworld. we recently launched the Queen Isabel in

the UNESCo world-Heritage designated Douro River Valley in Portugal. we introduced the new River

Orchid along Vietnam and Cambodia’s Mekong River, and we have two new ships, the Century Legend

and Century Paragon in China along the Yangtze. we have also introduced a new destination, Italy, with

two amazing itineraries: 13-day “Splendors of Italy,” Venice to Rome; and 8-day “Venice & the Po River,”

roundtrip Venice.

Italy is one of my all-time favorite destinations. on April 21, I embarked on the beautiful River Countess

with my family to experience “Splendors of Italy.” I will share daily Facebook posts while there. I also invite

you to read one of the many articles highlighting this amazing destination in this RiverViews newsletter.

In this RiverViews issue, we have spotlighted a past guest who I personally had the good fortune to spend

time with on two Uniworld cruises. we have included an interview with one of our dedicated Cruise

Managers who always play such an important role in the success of any cruise itinerary. You will also find

more information about what we have planned for the 2013 season, as well as a preview of what is to

come in 2014, including our new luxury true all-inclusive Uniworld boutique river cruises in Europe; our

new Super Ship, S.S. Catherine; our new destination and itinerary, “Bordeaux, Vineyards, & Châteaux”;

and our enhanced Past Guest Savings.

In my role as Uniworld’s President and CEo, I have had the good fortune to experience many wonderful

destinations. Last June, I had the opportunity to travel to Vietnam and Cambodia with our sales team

for our National Sales Meeting. This was an especially moving experience for all of us, as we really got

an up-close view of these two very different countries, joined by one amazing river. we went to lively

cities, including Vietnam’s Hanoi and Ho Chi Minh City, and Cambodia’s Phnom Penh and Siem Reap,

and then stepped back in time when we boarded the River Saigon, discovering the peaceful rhythms of

rural life that still endure along the mystical Mekong—gateway to floating villages and quaint riverside

towns where people still toil the life-sustaining river as they have for centuries. we visited two must-see

UNESCo world Heritage Sites: Ha Long Bay and the grand temple complex of Angkor wat. In a trip filled

with so many splendid highlights, the people of Vietnam and Cambodia impacted me most. They eagerly

embraced us and welcomed us into their lives, their homes, and their culture, and this certainly brought

everything together to make the entire trip even more special and inspiring.

we sincerely hope that you enjoy this issue of RiverViews, and that the stories will inspire you to share your

own Uniworld experiences with us, whether writing to us directly or through the Uniworld Community

Center on our website.

Most importantly, I want to thank you for traveling with Uniworld. I sincerely appreciate your loyalty and

look forward to welcoming you back onboard in the future.

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 you 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, you’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 Holly-

wood 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 fitting 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 five-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

New Super Ship, s.s. catheRine Committed to building and remodeling ships that define 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 five-star, award-winning boutique hotels.

New Breathtaking Destination, BORDEAUxUniworld’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.

Based on your 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 fleet. In addition to the host of inclusions we currently offer—such as 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—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

pg. 7

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.

7– to 12–night cruises = $150 per person savings

13 nights and longer = $250 per person savings

Exclusive River Heritage Club cocktail party hosted

onboard by the Captain (Europe only)

one (1) category stateroom upgrade, if space is

available (on ships operating in Europe, Russia, and Egypt, excluding suites. Upgrade must be processed by headquarters 45 days prior to departure)

Complimentary fruit platter in your stateroom

upon arrival (Europe only)

Complimentary onboard laundry service

once per week (Europe only)

ENHANCED pAST GUEST SAVINGS IS AVAILABLE ON ALL

2014 pROGRAMS AND IS COMBINABLE WITH EVERyTHING

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.

The 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 five years ago, he

had just finished 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

pg. 11

Uniworld is proud to announce our new partnership with Pack for a Purpose, a nonprofit charitable organization developed to assist travelers, like you, who would like to extend their generosity 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 HELpS yOU

to pAy IT FORWARD

Uniworld is supporting the “Future of Khmer Children”

(FKC) in Siem Reap, Cambodia. Your contributions are

priceless and participation is easy. when you are packing

for your “Timeless wonders of Vietnam, Cambodia & the

Mekong” river cruise and tour, simply save a few pounds

of space in your suitcase so you can bring supplies to FKC.

Your 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 find out what types of supplies they need.

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

pg. 13

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

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 reflect the spirit and heart of this great

destination, with all the elegant touches and finesse of

a finely painted Italian masterpiece.

The 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 countess ARRIVES in ITALy

On the Move:

pg. 14

Past Guest Spotlight

This New Yorker and Floridian was the proud mother of

four and grandmother of nine. She called Harvey, her

husband of 25 years, “the sweetest, the nicest, the kindest,

(and) the most caring person in the world.” Though her

husband retired, Mrs. Miller reveled in her work. She was a

design consultant to a flooring company and also ran an

independent interior design company. “My husband told

me, ‘You don’t have to work,’” she said, “and I say, ‘Yes I

do. I need it for my mind.’”

Mrs. Miller’s attitude toward her work reflected one of her

most important mottos: “I’m going to do what I want to do,

when I want to do it, and as much as I can do it.” Though

she’s always been a live-life-to-the-fullest kind of person,

that maxim took on added significance when she was

diagnosed with breast cancer in early 2003.

In fact, Mrs. Miller found a unique and powerful way to keep

her spirits high through all the doctor appointments and

treatment sessions: traveling. “I love traveling. I always have

loved traveling,” she said. “I think I got that from my parents.

They used to travel a lot. My mom was 96 when she passed

away and she had been to Africa (when Africa wasn’t the

‘in’ place to go), China, Europe, and all kinds of places.

Maybe it’s just in your blood.”

Mrs. Miller’s love of travel took her all over the globe even

before her cancer diagnosis, but after the diagnosis, it

became one of the most powerful weapons in her cancer-

fighting arsenal. “I think it’s important to plan ahead

and look forward to things and not just sit and dwell on

something. Travel is what’s getting me through this period

now. It’s something to look forward to, and it’s not only a

chance to learn, but you have wonderful interactions with

people. I like people.”

Her love of people is one reason she particularly enjoyed

cruising with Uniworld. “I’m a people person. That’s part of

what I love about the small ships. I get to meet more people

and it’s very comfortable.”

Mrs. Miller went on her first Uniworld adventure in 2003,

and it ended up being one of the most memorable trips

of her life.

She cruised through China with her freshman year college

roommate and long-time friend, Gail. Both Gail and Mrs.

Miller were diagnosed with cancer shortly before the

journey, and Gail passed away six months after their return

home. That has made this particular trip a standout among

the many Mrs. Miller has taken in her life. “I had a very

special time in China with Gail,” she said.

Since then, Mrs. Miller had been on three other Uniworld

cruises, all with her favorite traveling companion—her

husband. As a self-described “flower person,” she

particularly enjoyed the gorgeous blooms on display

The PowER of TRAVEL

BARBARA MILLER

Barbara Miller was a woman with

many mottos. “When life is good, you

should celebrate it.” That’s one of her

favorites, and she spent many of her

70+ years on earth celebrating the

good times in her life.

pg. 15

throughout her “Tulips & windmills” cruise through the

Netherlands. Equally memorable, she said, was meeting

Guy Young, President of Uniworld, and Maria Grimardi, Vice

President of Marketing, on the 2009 “Enchanting Danube”

Presidential Cruise from Passau to Budapest onboard the

brand-new River Beatrice. “It was fabulous! Terrific! They

were such lovely people and that cruise was just a step

above every other cruise I’ve been on.”

Mrs. Miller’s next Uniworld trip was the october 2010

Presidential Cruise through Egypt onboard the River Tosca.

She rejoined Young and Grimardi, along with a few others

from the “Enchanting Danube” to experience the antiquity

of this marvelous country. when Mrs. Miller went on this

cruise, she was undergoing another round of chemo, as

her cancer had returned. However, she wouldn’t let that

deter her and her husband, Harvey, from traveling to Egypt.

“Barbara had an indominable and optimistic spirit, and never

let anything get her down,” states Grimardi.

Her globetrotting ways had even been awarded her doctors’

seal of approval. “The physicians think that it’s a great

idea to be looking forward and going to some place and

changing scenery and doing all these other things because

your mind is a very, very important part of your well-being.”

with her upbeat attitude, her love of adventure, and her

genuine affection for others, Mrs. Miller inspired the people

she met.

Refusing to let the hiccups of life get her down, she

declared, “If you have lemons, you can make lemonade. You

know, I could go sit with this cancer and say, ‘Poor me’ and

all of these other things, or I can get up and do the things I

can. Because I’ve got plenty of time to sleep later on.”

Grimardi states: “A few days before Valentine’s Day 2011, I

spoke with Barbara and Harvey. I knew she was once again

undergoing some rigorous cancer treatment, but that didn’t

affect her wonderful spirit and great sense of humor. As

always, she was resolved on not being beaten by cancer.

we then closed our call as we always did with saying we

loved one another, and couldn’t wait to start planning

another cruise together. Unfortunately, this was the last

time I spoke with my beloved friend, as she passed away on

February 14, 2011. That night, I went outside to look at the

stars, and I knew there was one more sparkling star in the

sky, and its name is Barbara Miller.”

“Mrs. Miller went on her first Uniworld adventure in 2003, and it ended up being one of the most memorable trips of her life.”

pg. 16

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

No Uniworld experience would be complete without

wonderful dining. During your journey through Italy, you

will sail onboard the River Countess, which features an

intimate restaurant with elegantly dressed tables and

echoes of laughter as fine 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, you will visit Bologna—

Northern Italy’s culinary capital—where you will don an apron

and learn how to make your own delicious pasta. Then,

explore UNESCo world Heritage-designated Ravenna with

Brisighella artisanal food tasting, where the Slow Food

movement began 20 years ago.

Enjoy these signature Italian recipes at home before joining us in Italy, where you will savor even more authentic dishes!

Recipes:

A TASTE of ITALy

pg. 17

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 finest 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 fine wines—both red and white—assorted beer, and soft drinks for you to enjoy with your meal.

pg. 18

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 cauliflower)

• 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

This well-known soup comes

from the northern part of Italy;

it is a typical recipe from Liguria.

It is very famous for its local

touch—served with pesto

Genovese (basil pesto).

pg. 19

LINGUINI con VONGOLE from the VENETIAN

MARkET and ZUCCHINI

This 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 fine sea salt

• 32 littleneck clams (3½ pounds), washed

• ¼ teaspoon hot red pepper (chili) flakes, plus

extra for serving

• 2 tablespoons chopped Italian parsley

• 12 ounces linguine

• 1 tablespoon unsalted butter

pg. 20

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

• flour for meat dredging

• salt and pepper

• gremolata

° 1 lemon

° ¼ cup finely minced fresh parsley

° 3 garlic cloves, finely 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 the pancetta is crispy and fat has rendered

(5 minutes into cooking), remove the pancetta to

plate covered with a 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 the hot pancetta fat in the pan.

★ Increase heat to medium high, cooking the 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. 21

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 unflavored gelatin

• 13 ounces heavy cream

• 4½ tablespoons white sugar

• 2 teaspoons of vanilla extract,

or 1 vanilla bean, split lengthwise

pANNA COTTA

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

all over the world!

pg. 22

CROSTOLI

Commonly known as “Angel Wings,” these Italian

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

INGREDIENTS:

• 3½ tablespoons softened butter

• 2 tablespoons fine sugar

• 1 egg

• 1 tablespoon grated lemon zest

• 5 tablespoons sweet red Vermouth

• 1½ cups flour

• oil for deep frying

• powdered sugar

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.

pg. 23

What has been your favorite destination thus far?

My favorite destination thus far has to be Vienna —the city

of music, the city of arts, and the city of delicious pastries

never fails to surprise and charm me! The great spirit of a

former imperial capital is still in the air and around every

corner. I have even taken trips with my family there as often

as we can.

What do you find most rewarding about your job?

The most rewarding aspect is at the end of every cruise;

there are so many guests who come to thank Uniworld and

me personally. we also receive lovely “Thank You” cards,

expressing sincere gratitude for making their vacation—with

the help of my knowledge, care, enthusiasm and positive

attitude—an even more memorable one, and one of their

best vacations ever!

I am happy to be part of a company that may even change

people’s lives through the great and positive experiences we

provide for them.

What is your favorite travel quote?

“The world is a book … and the ones that don’t travel only

read one page.” — St. Augustine

MIRELA VARGACruise Manager, River Beatrice

Uniworld Boutique River Cruise Collection

Mirela Varga is a Cruise Manager on the River Beatrice for Uniworld Boutique River Cruise Collection, and has been in the river cruise industry for 15 years.

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