Healthy Cuisine
Delicious Recipes
For the second time, Donau Touristik has been awarded the "Healthy Cuisine" seal by the Upper Austrian state government!
The award is a trademark for quality as well as regional and seasonal cuisine. Particularly important: a varied, balanced menu, but traditional home cooking is a must!
The principles:
- Varied dishes and a range of fruit and vegetables
- Cooking with low-fat dairy products, nuts & seeds, pulses and wholemeal products
- Economical use of sugar and fat
Of course, our Head of Catering Pietro de Rosa is particularly pleased with the award. He is responsible for both the canteen and the entire on-board catering on the MS Primadonna.
Pietro's success story
Pietro started his career at the Hotel Grazerhof after completing an apprenticeship as a chef and waiter. He then began his years of travelling in Austria, Germany, Switzerland, Holland and the USA. As head chef at the Grand Hotel Wiesler, Pietro was the youngest chef at the time to be awarded a Gault Millau toque in 1991 and 1992. His highlights include guest appearances with celebrity chefs such as Johann Lafer, Wolfgang Puck and Ewald Plachutta.
After completing the F&B management course, he moved to the Arcotel Nike in Linz, first as F&B manager and then as deputy director in management. Pietro has been a member of the Donau Touristik family and head of the catering department since 2013.
Find out what Pietro thinks about the award, what it was like when he was awarded a Gault Millau toque and what his personal favourite dish is here! Below you will also find a quick, easy and delicious recipe from Pietro to cook in the spirit of healthy cuisine: cauliflower and cheese meatballs.
Interview with the head of on-board catering Pietro
What do you think of the "Healthy Cuisine" award?
In a time that is becoming ever more hectic and fast-paced, where there is little time for enjoyment and convenience products have become indispensable, I am all the more pleased to be able to spoil my colleagues and guests with the philosophy of healthy cuisine. Healthy cuisine allows me to realise my own principles of balance, freshness, quality, animal welfare and enjoyment. I see this as my/our contribution to supporting the health and well-being of my fellow human beings without compromising on enjoyment.
How did you feel when you were awarded the Gault Millau Toque?
A lot of emotions all at once: on the one hand, relief because the pressure was off, huge joy about the award and also confirmation of all the effort.
What is your favourite dish?
I have many favourite dishes! Basically well-cooked Austrian and Italian home cooking.
Is there a difference between cooking in a restaurant or on a boat?
I have cooked in many restaurants and hotel kitchens, even very small ones, but the space and size situation on a ship is a different category again. In a ship's kitchen and warehouse, every centimetre is used, unless you are lucky enough to work on the MS Primadonna. The space here is more than generous, so it can compete with any well-organised hotel kitchen. The most important thing is the shopping! Once on board, there is no way of getting anything quickly.
(Kopie 2)
A recipe to go with healthy cooking
Healthy eating and feeling good is the trend! Pietro has a simple, delicious and quick recipe to go with it:
Cauliflower and cheese meatballs | Cauliflower and cheese meatballs
6 portions
- 1 piece of cauliflower
- bay leaf
- lemon
- 150 g skyr
- 100 g Greek yoghurt
- 3 egg whites
- 150 g spicy mountain cheese
- 2 pieces of spring onion
- 100 g rolled oats
- salt, pepper, nutmeg
- 2 tbsp rapeseed oil for frying
Clean the cauliflower and divide into roses. Cook in salted water with bay leaf and lemon until not too soft. Once cool, break into small florets.
Wash the spring onion well and chop finely, cut the mountain cheese into small cubes.
Mix the skyr and yoghurt with the egg white until smooth, season with salt, pepper and nutmeg. Add the cauliflower florets and mountain cheese. Stir in 2/3 of the oat flakes and leave to stand briefly. If necessary, add more oat flakes until a mouldable mixture is formed.
Fry the meatballs in a pan with a little oil until golden brown and crispy.
Tip from the chef: if using a non-stick pan, simply wipe the pan with an oil-soaked paper towel!
Serve with lettuce and herb/cucumber yoghurt.
Enjoy your meal!