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Meet Ana Ros, Mateja Gravner and Antonia Klugmann: three innovators cooking and making wine along the border of Italy and Slovenia. Tune in to hear what grappling with tradition along that border means to them.
Fejsal Demiraj, co-founder of the RRNO Foundation and a chef at Noma, shares the culinary soul of his ancestral homeland, Albania, guiding us on an epic journey from city to city and village to village, culminating in one of the most elemental and spectacular kitchens on Earth. Listen in as Fejsal, RRNO co-founder Nikolin Kola, and an unforgettable couple named Sofo and Dhurata unlock the stories and the food of a nation once cut off from the world and explain how cooking plays a pivotal role in both the survival and the future of Albania.
Debuting on Silver Moon, S.A.L.T. offers travelers the richest gastronomic experience onboard. Curated with Adam Sachs, former editor in chief of Saveur magazine, S.A.L.T. focuses on reflecting your destination through taste, by sourcing authentic ingredients prepared with devotion to tradition. From market trips and special dinners in the S.A.L.T. restaurant to cooking demos with local guest chefs in the cooking lab, S.A.L.T. takes travelers further than ever before in destination experiences.
Zé Saudade e Silva, the 29-year-old chef of Lisbon's Cacué restaurant, talks about his quest to preserve a vanishing style of dining in his city, what he's doing to save it and why it's so important for Cacué to survive the pandemic. Plus, journalist Miguel Andrade unpacks Portugal's colonial past, Adam goes shopping for tinned fish, a steak sandwich for the ages and our visit to the House of Eels.
Thousands of years of culinary history come into focus as Adam travels into the remote heart of Sicily to meet the Tascas, one of the island's most influential, compelling and innovative food and wine-making families.
For part two of our visit to Regaleali, the magnificent Tasca family estate in the heart of Sicily, we visit and cook with the inimitable Fabrizia Lanza at Case Vecchie, where her mother, the legendary Anna Tasca Lanza founded the singular cooking school that bears her name. With characteristic wit, grace and authority Fabrizia teaches us about Sicilian cake with a unique filling and caviar that doesn't come from a fish. She shares her emotional story of leaving home and ultimately returning, and reveals what it's like to carry on her mother's legacy while also forging her own path as one of Sicily's most important and enduring culinary voices.
These are the first five episodes of the S.A.L.T. Lab Radio podcast series. Stay tuned to discover more episodes that embark on a culinary exploration of the Mediterranean and Europe.