A menu rooted in Italy's regions, made fresh on board, and true to the traditions that inspire it.
Eataly has always been about bringing Italy to the table — the ingredients, the recipes, the regional traditions that make Italian food so special. That same commitment is now on board MSC World America, where Eataly's chefs have crafted a menu that travels the breadth of Italy without guests ever having to leave their seats.
Each dish has a home — a region, a history, a way of being cooked that has been passed down long enough to earn its place on a menu. From the seafood traditions of the coast to the slow, hearty cooking of the north, every stop along the way is the genuine thing.
Fresh pasta is made on board daily and forms the heart of the menu. The Tagliatelle al Ragù is exactly what it should be: deeply savory, slow, the kind of thing that makes you understand why Emilia-Romagna has the culinary reputation it does.
The Tagliatelle al Tartufo Nero goes somewhere altogether more luxurious — the earthy depth of black truffle lifting the whole dish. And the Mandilli al Pesto, Liguria's silk handkerchief pasta, arrives herbaceous and fresh — a reminder that not everything on an Italian menu needs to be rich to be extraordinary.
Beyond pasta, the menu moves through Italy's wider table. Fritto alla Mediterranea — lightly fried seafood in the coastal tradition — feels particularly right on board. The Brasato al Barolo is the slow-braised, wine-deep opposite: rich, warming, Piemontese to its core. Between these two dishes alone, you've covered a significant stretch of Italian geography without leaving your chair.
These are recipes that come from somewhere — from regions, from kitchens, from Italy's culinary traditions. The ingredients are sourced from premium Italian suppliers, prepared on board with the same attention they'd receive anywhere Eataly has ever opened its doors.
Together with MSC Cruises, Eataly has created something genuinely special — a dining experience at sea that is rooted in the same values that have always driven us on land. Excellent ingredients, regional recipes, and a menu guests on board won't soon forget.
