Vago, Francis assets worth €33.3 million seized by Italian authorities in tax case - report

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Written by Kari Reinikainen Kari Reinikainen

Category: More News More News

Published: 28 October 2014 28 October 2014

Two decrees of seizure of goods to the value of €33.3 million were carried out against Pierfrancesco Vago, CEO of MSC Crociere SA in Geneva, and Zuccarino Francis, chairman of the board of MSC Crociere SpA of Naples, the group’s Italian unit, in a tax case ANSA, the Italian news agency reported

The decrees were issued by the investigating judge of the Court of Naples, at the request of the Economic Crime Section of the local Prosecutor's Office, and executed by the Police Unit of the Guardia di Finanza in respect of Pierfrancesco Vago, of the MSC Crociere SA Geneva group and Francis Zuccarino, chairman of the board of directors of MSC Cruises Spa of Naples, the company’s Italian subsidiary.

The case relates to transfer of certain funds generated from business  carried out of Italy to Switzerland, the report said.

P&O Cruises publishes menus of Britannia's fine dining restaurants Sindhu and Epicurean

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Written by Kari Reinikainen Kari Reinikainen

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Published: 28 October 2014 28 October 2014

P&O Cruises, the UK focused contemporary market unit in Carnival Corp & plc group, has published menus of the two fine dining restaurant on the 143,000 gross ton newbuilding Britannia, which will enter service in March 2015.

"When P&O Cruises launches its new ship Britannia next March, creativity, quality, flavour and variety, combined with a touch of theatre, will be the principles behind the ship’s impressive culinary offerings. These principles will be never more evident than in two of the ship’s fine dining venues – Sindhu and Epicurean – which will continue to build on  P&O Cruises reputation for excellence in dining," the company said in a statement.

P&O Cruises’ marketing director Christopher Edgington said: “In recent years, our guests’ palates have become increasingly more sophisticated and our culinary offering needs to reflect this change. In Sindhu, guests will enjoy unique and innovative Indian cuisine combining Atul Kochhar’s heritage with his love of British ingredients, while in Epicurean they’ll be treated to a brand new multi-sensory cooking experience with touches of molecular gastronomy that complement the more traditional dishes. Both restaurants demonstrate a passion for cooking and will satisfy the most discerning guest.”

Sindhu
P&O Cruises has always been proud of its long-standing affiliation with India and Sindhu celebrates this in style. Michelin star holder and ‘master of spices’, Atul Kochhar is the creator of Sindhu where he will showcase his unrivalled flair for fine dining using big bold flavours combining his homeland’s spices with quality British and European ingredients. Examples of dishes include: 

Starters
·        Jal Tarang: Pan-fried hand dived scallops with textures of parsnip 
·        Karara Kekda: Crisp fried soft shell crab with tomato, cucumber and passion fruit salsa
·        Machchi Amritsari: Pan fried cod fillet with Ajwain seeds and crushed spiced peas
·        Tandoori  Ratan: Rajasthani smoked lamb chop, chicken seekh kebab and basil marinated king prawns

Main Courses
·        Konju Kari: Native lobster fricassée with rice pancakes, asparagus and Atul’s signature malabar sauce 
·        Batak Falliyan: seared gressingham duck breast in Punjabi masala with three bean stew and crispy duck skin 
·        Khumb Khichidi: Stir fried wild mushrooms with lentils, seasonal truffle and rice kedgeree 
·        Tandoori Machhi: Taggiasca olive marinated salmon, cumin baked potatoes and white asparagus
·        Atul’s Signature Plate: Lamb rogan josh, chicken murgh kesari korma and tandoori salmon macchi

Desserts
·        Masaledar Chaklet: Warm five spiced chocolate pudding with tarragon and blood orange sorbet
·        Mungfali aur Chaklet: Peanut butter parfait with palm sugar ice cream
·        Berry Bhapia Doi: Yoghurt cheese cake with Hibiscus tea jelly and textures of raspberry

In addition to this extensive and varied menu, Sindhu also offers a bar menu featuring Nashta – Indian tapas.

Epicurean
This fine dining restaurant offers an extraordinary experience where a sense of occasion is always on the menu. Fusing classic dining elements with the best of modern British cuisine in a sophisticated and contemporary setting, the emphasis is on grand style and flawless service. Using the finest and freshest produce presented with great skill to achieve maximum flavour, the dishes are simple allowing the ingredients to be the stars of the show. The menu features a selection of classic and contemporary dishes including:

Starters
·        Chicken and morel mushroom mousseline with pistachio crumble: duck liver parfait, sweet and sour pickled vegetables and spinach anglaise
·        Devonshire white crab, langoustine and caviar cocktail: pea and chervil custard, parchment bread and a cucumber Mojito
·        Salt and pepper oyster and jumbo prawn tempura: horseradish ice cream, umami seaweed dip and a sweet pimento squeeze
·        Buttered green and white asparagus: crisp deep fried egg and textures of bacon, ham and pancetta 

Main Courses
·        Salt Marsh lamb rack with slow cooked glazed lamb breast and mini crafted shepherd’s pie:samphire shoots, butternut squash purée and a rosemary and mint jelly
·        Butter poached lobster tail and glazed pavé of boneless beef short rib: sour cream crushed new potatoes and a melting cheese lollipop
·        Loin of wild boar with a smoked pork cheek croquette and Lancashire black pudding: beetroot and blackberry cabbage, vanilla charred pear and boulangère potatoes
·        Herb roasted poulet de Bresse: chicken pastilla, vegetable dauphinoise, baby leeks, morel velouté and chorizo Foam

Desserts
·        Black Forest popping candy torte: Dorset cherry ice cream and a shot of New York cream soda
·        Caramelised apple crumble: flaming apple and sherry sorbet and a rhubarb and custard cream
·        Lime leaf pannacotta and coconut butter milk foam: caramelised puff pastry and Alphonso mango relish 
·        Glazed banana with a Caribbean demerara rum tot: peanut butter parfait and aerated dark chocolate

Princess Cruises christens first-ever Rose Parade float

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Written by Teijo Niemelä Teijo Niemelä

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Published: 28 October 2014 28 October 2014

Princess Cruises honored the nautical tradition of christening a ship before it sets sail on its maiden voyage by breaking a confetti-filled champagne bottle against the bow of its first-ever Rose Parade float before it “cruised” on its first test run in front of the Pasadena headquarters of Phoenix Decorating Company, the float's builder.

Princess Cruises Vice President of Public Relations Julie Benson served as the float’s godmother and pronounced, “I name this float Regal Princess. May God bless her and all who cruise down Colorado Boulevard on her.”

Depicting the cruise line’s newest ship Regal Princess symbolically sailing through some of the world’s most fascinating destinations and iconic landmarks, the Rose Parade float will pay tribute to The Love Boat television show that made Princess Cruises one of the most famous names in cruising and kick off a year of 50th anniversary celebrations in 2015. As a special feature, the six original cast members of The Love Boat will ride on the float’s bow.

Princess Cruises’ Rose Parade float will be 60 feet long and 24 feet high, and will be decorated with more than 24,000 thousand flowers and natural materials.

The Rose Parade has been a world-renowned tradition since 1890 and is broadcast to approximately 80 million viewers around the world every New Year’s Day.

Damen awarded cruise ship repair contract

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Written by Teijo Niemelä Teijo Niemelä

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Published: 28 October 2014 28 October 2014

Damen Shiprepair Rotterdam (part of Damen Shiprepair & Conversion) has been awarded a cruise repair and maintenance contract from MSC Cruises. Built in 2010, the MSC Magnifica is 293 m long and has a capacity for more than 2,500 passengers. She arrived in Rotterdam on October 20 and is berthed at the yard’s largest drydock, which is 307 m in length. The timescale is tight, with the ship expected to stay for 18 days. The scope includes extensive steelwork, cleaning, painting and replacement piping, as well as the entire renewal of the rudder system.

Khalil Benjelloul, Cruise Vessels Product Manager of Damen Shiprepair & Conversion, said the Group is delighted to welcome such a magnificent cruise vessel to Rotterdam and explains that the project is certainly a challenge given the timeframe. “During the drydocking the 700-strong crew will largely stay on the vessel and they have to be able to carry out their normal activities safely, so it is quite a logistical operation. At the same time, there could be up to 300 of our workers and subcontractors dealing with the project.”

Damen Shiprepair & Conversion offers a network of 15 repair and conversion yards worldwide, most of which are based around the North Sea. “Rotterdam was the preferred yard because it offers the large capacity needed and additionally, the MSC Magnifica will sail straight on to Hamburg, where she picks up her passengers for her next cruise.

“Every hour is needed to get the vessel ready on time. For the cruise industry, getting the job done within the deadline is crucial. We cannot have thousands of passengers waiting. We are honoured that MSC Cruises has shown such faith in Damen Shiprepair & Conversion and trusts us to deliver what we promised.”