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Onboard Holland America Line

New Italian Favorites

In this class, we focused on the flavors of Parmigiano-Reggiano and prosciutto and how they lend their intensity to some of our favorite recipes. You learned how aroma affects flavor and how we used that science in our recipe for Tagliatelle with Prosciutto and Peas. Then we showed you how to turn Saltimbocca into a weekday meal by using easy-to-find pork tenderloin.

Download the handout we used for this course onboard your Holland America cruise [PDF].

Recipe Cards

Pork Saltimbocca

This elegant-looking and fancy-sounding dish is actually easy to make with our simple technique.


Tagliatelle with Prosciutto and Peas

An ingredient from Switzerland—not Italy—takes this classic pasta dish to a new level.