Cruise & Ferry Review - Autumn/Winter 2023

155 restaurant with three Michelin stars in Menton, France. The types of excursions on offer vary depending on the destination. For example, guests can enjoy authentic experiences such as visiting almond groves in Siracusa, Sicily, to collect key ingredients for traditional Sicilian desert biancomangiare, or explore ancient customs and how they have influenced cuisine. One place guests can do this is at the original settlement of the Garifuna people on the island of Roatán in Honduras, Central America. Some of the excursions include learning from locals. “In Mykonos, Greece, we go and see a cheese producer who tells guests how he learned the trade from his grandfather and then he takes them into his home for the most rustic experience to learn the art of cheese making,” says Edoardi. “The experience is so amazing and full of flavour and soul – it’s something guests will always remember.” To build the programme, Silversea has collaborated with multiple chefs, cookbook authors, culinary experts and producers to understand why locals eat the way they do. For example, it works with Nicholas Gill, a co-author of several cookbooks. “Nick has incredible knowledge of all things Latin American and has a very cultural mindset,” says Edoardi. “He delves deep into why, what and people – it’s great. So, we work a lot with him. “We are also working with chefs who are trying to move away from more traditional food to showcase less wellknown dishes and to shine a light on several food revelations.” With Silversea’s opening of cruises in Asia from the end of 2023, the line has developed new S.A.L.T. experiences that will be available onboard Silver Moon from February 2024. Silversea will be expanding the S.A.L.T. programme to Asia for the first time in February 2024 when Silver Moon sails from Mumbai, India, to Singapore. “We are already collaborating with local experts to provide beautiful Asia experiences,” says Edoardi. “In Vietnam, we’re working on contrasting older cooking traditions with modern cuisine. And in Malaysia, we are working with a princess who is teaching us all about the cosmology and symbolism behind food preparation techniques and dining habits. For example, guests will learn why locals eat communally and with one hand. “Of course, we are also starting to develop our menus for S.A.L.T. Kitchen too, inspired by dishes in China, India, Japan, Korea, Singapore, Sri Lanka, Thailand and Vietnam. I can’t wait for guests to taste and learn about the Asian destinations.” Silversea’s S.A.L.T. programme enables guests to learn about local food and drink both onboard in the S.A.L.T. Bar and S.A.L.T. Lab (pictured above) and through its shore excursions