Enjoying the flavor of our company
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| Dear Tiatira Com,
Every cuisine has a story to tell, about its origins and how it has changed, about the special preparations or secret ingredients that make it unique. That’s one of the pleasures of Silversea’s S.A.L.T. (Sea and Land Taste) program: Its experts, who are akin to culinary expedition leaders, unlock origin stories that help us understand a destination’s history and its people through its food.
But let’s also be honest: There’s a delicious payoff. In fact, the sweetest words you’ll ever hear just may be from one of those smiling experts uttering, “Oh.My.Gosh.Try.This.” And you will and in an instant, you will know why it matters.
That’s the magic of S.A.L.T. Writer Laura Lazzaroni draws back the curtain on a day in the life of S.A.L.T. in Italy aboard the Silver Dawn in what becomes a powerful shared experience. And Adam Sachs, director of the S.A.L.T. program for Silversea, takes us back to the program’s birth and shows us how it is gently reshaping what it means to be a traveler.
Those who travel deeply know that the familiar and the unfamiliar nourish our souls in different ways but in equal measure. We invite you to take a seat at our tables, each delicious in its own fashion and ready to open the world.
Stay curious.
Warmest Regards,
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Barbara Muckermann
Chief Commercial Officer |
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S.A.L.T. CONNECTS THE DOTS OF
CULINARY CULTURE |
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Laura Lazzaroni, above, is an award-winning journalist and author of numerous works, including 2021’s “The New Cucina Italiana: What to Eat, What to Cook, and Who to Know in Italian Cuisine Today.” She also easily shares that passion for cuisine as a portal to culture as part of Silversea’s S.A.L.T. (Sea and Land Taste) program. Her take on a day in the life of that program will leave you hungering for more.
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| ‘ALL CONVERSATIONS LEAD TO THE TABLE’ |
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How does insistence on where to find the best chickpea dish in Greece lead to discoveries about cuisine? For Adam Sachs, above, the founder of Silversea’s extraordinary S.A.L.T. (Sea and Land Taste) program, the beginnings of creating a program that opens the world through food proved fun and instructive, as he recounts in this article about the birth of food-fueled travel. This food writer and editor explains how finding a fantastic meal doesn’t always mean Michelin stars and how food reveals a country’s splendid essence.
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