Costa Crociere, the Italian contemporary market unit in the Carnival Corporation & plc group, said it is investing in the "Scuole di Mestiere" (Schools of Trades), a project aimed at providing its shipboard staff with specific training of the highest level with a focus on "Italy’s finest."

The "Scuole di Mestiere" consists of a series of top-quality workshops and master's courses, designed in collaboration with some of Costa's partners - names that stand for Italian excellence worldwide: the Universitá del Caffé illy, Cantine Ferrari, Academia Barilla, CAST Alimenti - the school of trades of taste and the Universitá degli Studi di Scienze Gastronomiche (UNISG Pollenzo), the company said in a statement

By the end of 2016 Costa Cruises will have trained more than 90 shipboard managers, giving them the opportunity to become more familiar with the values, vision, professionalism, quality and know-how of these brands that are known for Italian excellence.

The initiative further strengthens the already well-established alliance between Costa Cruises and its partners, which makes it possible for cruise guests to enjoy the famous bubbly Ferrari Trentodoc, Barilla pasta dishes, inimitable illy blend coffee and pizza made with yeast base, the result of Costa's collaboration with the Università degli Studi di Scienze Gastronomiche (UNISG Pollenzo). In addition, this year Costa began making use of the professionalism and experience of CAST Alimenti - the school of trades of taste for the training and selection of its pastry chefs onboard.

"The Scuole di Mestiere project is a first for our industry, which further consolidates the ties between Costa Cruises and the leading brands of Italian excellence, with whom we have been collaborating for some time now so as to offer our guests only Italy's finest: illy, Barilla, Ferrari, CAST Alimenti and the Universitá degli Studi di Scienze Gastronomiche di Pollenzo. Excellent Italian products that are the envy of the world are also the fruit of a culture and expertise that we are bringing onboard our ships by means of the Schools of Trades," said Costa Cruises President Neil Palomba.

The trained managers will become custodians of secrets of the trade and will, in turn, act as trainers, passing this teaching on to their teams onboard and turning the Costa ships into veritable continuing education centers.

At the Universitá del caffé illy in Trieste, a center of excellence was set up with a brief to foster coffee culture and knowledge worldwide by means of education. Course participants learn the techniques required to make the "perfect" espresso and cappuccino, in keeping with the finest Italian tradition.

Cantine Ferrari is providing its many decades of experience on a journey of discovery of the secrets of top-of-the-range Italian bubbly, embracing history, values, local roots and food & wine pairings, thus giving participants the tools they need to tell all Costa's guests about the characteristics of Ferrari Trentodoc spumante.

 At Academia Barilla, the first international center dedicated to the diffusion, promotion and development of Italian gastronomic culture in the world, Costa chefs are certified as ambassadors of authentic Italian cuisine. After taking part in training that alternates visits to Barilla's laboratories with practical lessons, the cruise line's chefs can stage cooking demonstrations and effectively present Italy's most famous staple food and internationally recognized export – pasta.

At CAST Alimenti, the school of trades of taste, under the watchful eye of Master Chef Massari, Costa's pastry chefs have the chance to do a refresher course, hone their skills and master the finest patisserie techniques; demonstrations and practical lessons touch on subjects related to decorating and chocolate-making, enable participating pastry chefs to create even tastier and more refined desserts.

Last but not least, at UNISG, the Universitá degli Studi di Scienze Gastronomiche di Pollenzo, Costa's pizza chefs and bakers learn all about excellent products like flour, yeast base and mixes for bread and pizza with special attention to the environmental implications and sustainability.