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Published on 07/14/2023
With her strong background in sports and nutrition, ex-elite athlete Dalila studied the Science of Nutrition to gain a deep understanding of how nutrients and diet impact our body, mind, and overall health. Now, she collaborates with our talented chefs on Crystal Symphony and Crystal Serenity, adding her scientific expertise to their culinary creations to develop balanced menus that can cater to a variety of dietary preferences and requirements – an enticing complement to Crystal’s reimagined wellness programs.
“I quickly realized the importance of nutrition in optimizing my performance as a young competing athlete. Yes, technique, strategy, and athletic skills are important, but food and nutrition play such an important role, too. So, while my friends were reading fashion magazines, I was engrossed in wellness and cookery books. I decided to pursue my studies in the Science of Nutrition, the biological science of how the food we eat impacts our bodies.
“As I delved deeper into the subject, I realized I missed the convivial and authentic aspects of Italian cuisine. Food, for me, is not only nourishment for the body but a way to experience cultures and explore traditions through recipes and local ingredients. Combining my scientific knowledge as a nutritionist with my love for food and cooking became my dream, and working with chefs allowed me to do just that, learning from their vast experience in the kitchen.
“Working with Crystal allows me to share my passion for culinary nutrition with guests and chefs worldwide. These cultural exchanges fuel my desire to learn about this amazing science. Using my scientific knowledge and incorporating it into their culinary creations, we can craft well-balanced menus that can cater to a variety of dietary preferences and requirements. I also have the privilege and pleasure of meeting some of Crystal's guests and sharing my expertise while learning from their diverse experiences.
“I’ve discovered that every person has a unique story; for this reason, there is no nutritional program that fits all. I believe in personalized nutrition, and I always involve my patients in a wellness journey where they learn to enjoy nourishing their wellbeing and discovering what works best for them.
"In my previous work, I have witnessed the power of using real food to communicate healthy eating habits. I’ve shared meals with guests, explained the menu design process, and discussed the stories behind each dish. I’ve been amazed to see how they took that knowledge home and implemented it in their daily lives. I also love to create fun and interactive workshops where learning about nutrition and cooking is part of the pleasure of the cruising experience.
“Osteria d’Ovidio’s fine dining is designed around the idea that guests can travel not only on this great cruise but on a wonderful Italian culinary journey. Italian cuisine is strongly influenced by regional tradition. Each region has its own ingredients, cooking method and recipes that make it special and different from all the others.
“For this reason, every dish on the menus created for Osteria d’Ovidio has its own regional identity. Ingredients, pairing tastes and cooking methods make these regional flavors identifiable. The tasting menus will allow guests to connect different dishes and tastes to either the north or south of Italy and understand the influences of regional ingredients.
“The menu is composed of an à la carte menu, two different tasting menus and a vegetarian menu. A vegan menu will be provided, too. Depending on what guests want, they can order from the standard menu, or take a deep dive with one of the two tasting menus. To emphasize the culinary experience, we are offering an Italian wine pairing for both tasting menus. We will only offer the pairing menu for the whole table, which will allow guests to interact and share their culinary experience during dinner – typical of the conviviality of Italian mealtimes. We are offering choices that will raise Osteria d’Ovidio’s menus to that of a Michelin-star restaurant.”
