The company of the Yellow Ships, Corsica Sardina Ferries, presents a 2024 full of innovations in their kitchens.
Filippo Chiappini Dattiloa starred chef who has been responsible for the Corsica Sardinia Ferries menus for 5 years, will give new impetus to new experiments and to the training and coordination of the kitchen staff.
Filippo Chiappini Dattilo, native of Piacenza and former owner of the Antica Osteria del Teatro in Piacenza, awarded two Michelin stars, he has had a long experience with some prestigious names in catering beyond the Alps, learning and improving their secrets: Georges Blanc, Émile Jung and Paul Haeberlin , were his masters, but taking Georges Cogny as a point of reference.
He is one of the most appreciated Italian chefs, a consultant on cuisine, food processing and cooking techniques and the culture of raw materials and is the author of several books.
Congratulations, competence and passion for good food, Chiappini Dattilo brings his contribution in the kitchens of the Yellow Shipsthrough the care of the menus, the creation of new dishes and the training of the on-board chefs, who have been putting his teachings into practice for years.
Watch out for valorisation of raw materials and the use of fresh and seasonal products, will produce innovative proposalsalongside traditional recipes and dishes that pay homage to Corsica and Sardinia.
Corsica Sardinia Ferries: quality and sustainability in catering on board the yellow ships
Passengers will find a quality cateringcurated, rich, original, varied and accessible, which will respect the rhythms of the seasons and sustainability in the kitchenthanks to the choice of organic foods you hate products with low environmental impact and sourced locally and across ad hoc processing techniques, which reduce waste.
«On all ships, the dishes are rigorously prepared on board, with selected raw materials, to guarantee freshness, goodness and quality – he comments Sebastien Romani – Chief Sales Officer of Corsica Sardinia Ferries – La environmental responsibility it is a value that must be considered at all levels of the company, for this reason we select responsible suppliers who respect the environment, according to very precise criteria and requirements and we guarantee full control of all on-board activities – from the choice of raw materials to the composition of the dishes”.
«For 5 years I have been living this experience as a trainer on board the Yellow Ships and I consider it surprising and stimulating, since more frontal teaching alternates with moments of exchange and familiarity – comments Chef Filippo Chiappini Dattilo – and I think it could be the ideal context for approaching cooking, for young people who want to undertake this career».
Since 1968 Corsica Sardinia Ferries has been the first private shipping company in terms of the number of passengers transported on Corsica, serving Corsica and Sardinia all year round.
There Corsica it is connected by Toulon, Nice, Savona and Livorno and, in summer, by Piombino; there Sardinia it is connected by Livorno, Nice and Toulon and, in summer, by Savona and Piombino.
L’Elba island it is connected by Piombino and Bastia (Corsica) in the summer season. Corsica and Sardinia are linked by annual connections. The Toulon/Balearic line is active from spring to autumn.
Corsica Sardinia Ferries operates a fleet of 14 ships and deals directly with all user services: from booking, to boarding, to reception, to the on-board catering service, on which Chiappini Dattilo’s work is concentrated
All Corsica Sardinia Ferries activities are ISO 9001:2015 certified.
In Savona Vado, in an area of 50,000 m2 under concession to the Company, the organisational, administrative and logistical activities of the company are concentrated which in 2023 transported over 3,400,000 passengers.
