Northwest Passage
S.A.L.T.
World Cruise
S.A.L.T. – a journey of flavour
S.A.L.T. – a journey of flavour
Cruise the world through hyper-local cuisine
Savour S.A.L.T. – or Sea and Land Taste – an immersive culinary programme aboard Silversea’s Silver Moon, Silver Dawn and soon, the Silver Nova – that allows guests to travel deeper through engaging shore experiences and local food culture. From farm excursions in the Cyclades to exploring Ecuadorian street markets with noted chefs, to sipping Sicilian wines with Mt. Etna in the distance to hands-on cooking classes at Ireland’s Ballyknocken Farm – there is something on offer for virtually every appetite and interest. And for those who are after a delicious meal, that’s an option, too: gourmet demonstrations, foraging expeditions and even seaweed tastings often lead to incredible multi-course meals – most with stunning views to match.
On-the-ground culinary connoisseurs
These hyper-local gastronomic insights are provided by a team of on-the-ground experts – ones who are tied into everything: from Osaka’s kombu (dried kelp) purveyors, to Italian bread experts focused on heirloom grains to Spanish chefs focused on traditional recipes and culinary secrets from the ‘old world’. These culinary connoisseurs share just a taste of the varied, vibrant flavours and experiences that await once docked at one of Silversea’s unrivalled destinations.
Meet a few of these global tastemakers.
Laura Lazzaroni, ItalyAward-winning journalist and author, The New Cucina Italiana
When it comes to Italian cuisine, people love the nonna narrative – a very comforting notion of a collective table where hearty, traditional foods are served. We will see first-hand how Italian cuisine has evolved thanks to the revolutionary work of a group of young chefs from North to South who are applying new ideas to the world’s most beloved cuisine, without giving up the notions of flavour and comfort. It's still delicious, but it's also so much more than just lasagne.
There's one particular experience I hope will unlock what Italy really is for our guests: picking vegetables and herbs on the Murge plateau, in Puglia, with an old gentleman who's a local foraging legend and one of the region's most respected young restaurateurs. After foraging, guests learn about their green bounty and cook together in the countryside while sampling artisanal cheese and natural wine. It's an unexpected experience if you think Puglia is just whitewashed masserie and orecchiette.
In addition, just outside Naples, we’ll meet two very special makers: Mimmo La Vecchia, the buffalo mozzarella artist/owner of dairy farm Il Casolare; and Franco Pepe, widely considered to be Italy's best pizzaiolo. He opens his restaurant Pepe in Grani at lunch for just eight of our guests and personally guides them on an unforgettable pizza tasting, all the while telling the fascinating stories of his life.
Travel deeper through engaging shore experiences and local food culture
Shinji Nohara, JapanTokyo food journalist also known as the “Tokyo Fixer”
We want to build travel experiences that go beyond the restaurants that Japan is so famous for and let guests learn about our local cuisine through lectures, visits to craftspeople and tastings – all to better understand of our history and culture. For instance, in Hiroshima, we will visit a traditional craft sake brewery to understand the creative process and about the different types and tastes of sake. We’ll also visit local citrus farmers to learn about yuzu, sudachi, kabosu and other unique flavours. In Oita, we will visit a shiitake mushroom farm and learn about the differences between fresh and sun-dried varieties and how to best use them for cooking.
In the ateliers of traditional Japanese knife-makers, we’ll see old school blacksmithing techniques that date from the samurai era. These knives are admired by top chefs from around the world because they are the sharpest and most exacting, and once you start using them, you will use them for the rest of your cooking days.
Jonathan Lerner, SpainFounder, Tailored Tours Barcelona
Every maker has a unique story to tell, and Charo Carmona – with her two sons – in the stunning, whitewashed village of Antequera, Spain, in the hills of Málaga are just such an example. Set at the crossroads between Granada, Seville and Córdoba, this is an area where Jewish, Christian and Muslim culture and cuisine have intermingled for centuries – and where Charo has set out to revive the lost recipes and flavours of these diverse people. I love this because it's one of those rare moments when cuisine is so much more than merely a dish – it's memory, passion, dedication and sharing.
Charo is a seventh generation born antequerana – reaching backward and forward simultaneously in an act of celebrating her heritage. She works meticulously alongside a culinary historian to get original techniques just right, and diners are presented with index cards at the end of her meals that provide information and anecdotes on the origin of each dish. From salmorejo de almendra – a local take on summer gazpacho using almonds – to Charo's signature chivo lechal malagueño – a local suckling baby goat – watching Charo cook is a pure, unforgettable delight.
What sets the S.A.L.T. programme apart, I think, is our narrative approach – meaning we’re always looking to tell a real story about the cuisine and culture, ingredients, landscape and history of a place and its people.
Director, S.A.L.T. / Sea and Land Taste Project, Silversea
The intersection of food, culture and history awaits
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