Holland America Adds Authentic Neapolitan Pizza at Sea

Holland America Line has teamed up with Caputo, a century-old flour mill from Naples, Italy, to introduce freshly made Neapolitan-style pizza across its fleet. The cruise line announced that it will serve daily pizzas crafted using Caputo’s premium flour to ensure a genuine Italian taste.

“We’re proud to bring the true tradition of Neapolitan pizza to our guests by partnering with Caputo, one of Italy’s most respected flour producers,” said Michael Stendebach, Holland America’s vice president of food, beverage and room division. “Every element, from the ingredients to the techniques, has been carefully selected to ensure an experience that’s not only delicious but deeply authentic.”

The initiative was sparked by Fleet Chef Marco Marrama, who discovered Caputo’s flour and, along with Culinary Operations Director John Mulvaney, helped establish the collaboration. The goal is to elevate the onboard dining experience by blending tradition, technique, and flavor.

To maintain consistency and authenticity, onboard culinary teams will be trained by Domenico “Mimmo” Tolomeo, Corporate Chef for Caputo and Orlando Foods. He will visit each ship to lead hands-on sessions. Additionally, key fleet chefs traveled to New York for immersive instruction at Kesté, a renowned pizzeria owned by master pizzaiolo Roberto Caporuscio.

Fleet Executive Chefs including Daniel Hrgic, Sinu Pillai, Pablo Cesar, Pam Sta Ana, and Marco Marrama all participated in the training, learning everything from dough fermentation to baking techniques. Culinary Ambassador Ethan Stowell also joined to strengthen ties with the onboard culinary teams.

Marisa Christenson, director of food and beverage operations and development, highlighted the program’s impact: “Hearing the excitement from our chefs after training with a true master like Chef Caporuscio was incredible. It’s inspiring to see their passion ignited by learning alongside such talent, and we’re thrilled for our guests to taste the difference this brings to our pizza program.”