Bella Allura!

Yes, Chef, I'm on pasta! Coming right up." So far, no kitchen nightmares but my cooking confidence is a sham.

- Nigel Thompson

I haven't quite admitted that my previous pasta experience does not go much beyond warming-up a tin of Alphabetti Spaghetti then making rude words with the letters. And why are we making it for "Al's dentist"?

Apparently, at this Culinary Center class for passengers on board fabulous new cruise ship Oceania Allura - appropriately sailing right around Italy - I am required to do more than find a can opener.

Mamma mia! This durum wheat dumbo is surely going to be all at sea? Well, yes. I panicked early, put the lemon juice in the pan with olive oil, not a bowl to mix with cheese, and it went downhill.

Luckily, tutor chefs Kathryn and Noelle did not witness my spaghetti malfunction and now, actually following instructions, it ended up tasting reasonably pleasant, to my eternal surprise.

And food is very much the focus of this sleek 1,200-passenger Vista-class ship, where everyone gets at least a French balcony cabin and accommodation goes all the way up to the incredible apartment-sized Owner's, Ocean and Vista Suites.

I was on board last week's media and travel trade "shakedown" cruise (effectively a dress rehearsal), sailing from Genoa to Trieste via Split in Croatia, and left feeling I'd enjoyed a culinary journey not just with the fun lesson, which also took in cocktails and crepes, but some excellent food, courtesy of the 144 chefs in the galley.

Highlights were French restaurant Jacques's lobster thermidor and cheese soufflé and the Grand (it really is) Dining Room's Korean BBQ beef and a piquant Cornelia salad.