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October 26, 2024

Cruises are not only known for their breathtaking routes and luxury services but also for their culinary delights. And when it comes to sweet temptations, one name stands out: Riccardo Bellaera.

As the Corporate Pastry & Bakery Chef of the Costa fleet, he has revolutionized onboard patisserie, turning it into an experience capable of amazing even the most discerning palates. His distinctive blend of tradition, creativity, and artisanal mastery has made him one of the world’s top pastry chefs at sea.

From Sicily to the World: A Sweet Success Story

Riccardo Bellaera was born in 1972 in Modica, a baroque city in Sicily famous for its renowned Modica chocolate. Here, surrounded by the intense aromas and rich tradition of Sicilian patisserie, he discovered his passion for the art of pastry. At just 14 years old, he began his apprenticeship at “Pasticceria Bonomo,” one of Italy’s oldest and most prestigious pastry shops. It was here that he learned the craft of transforming the traditional flavors of Sicily, often influenced by Arab culture, into artisanal masterpieces.

His talent and passion for patisserie led him to work alongside Italy’s most renowned masters. A pivotal moment in his career was his encounter with Iginio Massari, a legend in the world of pastry. “Massari wasn’t just my mentor, he also became a friend,” Bellaera recalls. These formative encounters shaped his unique style, characterized by technical finesse and creative daring.

Patisserie as an Art Form and a Stage for Creativity

For Riccardo Bellaera, patisserie is more than just a profession—it’s a vocation, an art that engages all the senses and evokes emotions. “A pastry kitchen is an atelier where dreams come true,” Bellaera says, describing his passion for the sweet art. His creations are not mere desserts but meticulously crafted masterpieces that harmoniously blend textures, aromas, and colors. For the master, it’s not just about pleasing the palate—his desserts must also touch the soul.

When Bellaera joined Princess Cruises in 2001, he quickly realized that working at sea brought unique challenges. Space, resources, and logistics were vastly different from land-based kitchens. With his boundless creativity, he developed innovative techniques adapted to the specific requirements of onboard production. Bellaera revolutionized processes in pastry kitchens, ensuring consistent quality for thousands of guests—a testament to his adaptability and intuitive grasp of modern workflows. These innovations quickly established him as a pioneer of patisserie at sea.

However, Bellaera’s influence extends beyond daily dessert production. For years, he has successfully organized culinary-themed cruises across the Costa fleet, highly appreciated by both experts and enthusiasts. Events such as “Panettone without Borders” and the renowned “ChocoCruise” have become unmissable highlights on the gastronomic calendar. Here, Bellaera brings together top pastry experts and chocolate lovers, offering a gourmet experience that showcases the limitless creativity of his work.

Masterpieces at Sea: 12,000 Desserts a Day

Since 2012, Riccardo Bellaera has been leading the pastry kitchens of the Costa fleet. With a team of over 440 collaborators producing around 12,000 desserts daily on ten ships, his role is pivotal. “My task is to ensure that every dessert, regardless of the ship, meets the same high standards,” he explains. Bellaera focuses not only on taste and aesthetics but also on sustainability and the use of high-quality ingredients.

He is always on the lookout for new inspirations and trends. Whether it’s the fascinating Ruby chocolate or the exotic Yuzu fruit, he integrates innovative ingredients into his creations, creating unique taste experiences that continue to surprise and delight passengers.

Training: Shaping the Future of Patisserie

Riccardo Bellaera is not only a master of his craft but also a passionate teacher. He knows that the future of patisserie lies in the hands of the new generations. For this reason, the World Pastry Star invests a great deal of time and energy in training young talent. At “Villa Figoli,” a culinary academy, he shares his knowledge and experience with aspiring pastry chefs, inspiring them to realize their own creative visions.

Global Recognition

Bellaera’s exceptional skills have earned him worldwide recognition. In 2019, he was awarded the title of “Luxury Pastry in the World” at the Host exhibition in Milan for his professionalism and excellence. In 2021, he received a star at the “World Pastry Stars,” and in 2022, he once again obtained the title of “Luxury Pastry in the World.” These accolades solidify his status as one of the world’s finest pastry chefs. His ability to reinterpret traditional desserts while pushing the boundaries of patisserie has earned him numerous international awards.

“Patisserie speaks a universal language,” Bellaera explains. “Despite different traditions and cultures, it connects people through emotions and memories.” This philosophy drives him to continue evolving the art of patisserie aboard Costa’s ships. Riccardo Bellaera has redefined patisserie onboard, taking it to a new level. With his passion, talent, and vision, he has elevated the standards of patisserie at sea, enriching the cruise gastronomic experience with a unique and unforgettable dimension.

Don’t miss further news, updates, and information on the world of cruises on Cruising Journal, featuring photos, videos, and cruise deals.

Tanja Neumann 

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