In this episode of Travel That Matters, we journey into local culinary traditions, where every dish tells a story and every flavor connects us to the places we visit. Host Bruce sits down with Andrea Tonet, the VP of Product Strategy at Silversea, to hear about a new approach to food, drink, and culinary experiences at sea, and how those experiences bring a true local taste to each destination, no matter where in the world you are.   Andrea starts by talking about where he grew up in Italy, the Dolomites, which happens to be one of Bruce’s favorite destinations. But the adventure doesn’t stop there. Andrea takes us around the world through the concept of Silversea’s SALT program, in which local ingredients, chefs, wines, and more underscore guests’ experience on the ship and in each port of call. From the fragrant fields of Provence to a remote farm on Crete to the wilderness of Iceland—where you’ll make geothermal bread and forage for herbs on a volcano—each destination offers a unique opportunity to take a deep dive into the local culture and cuisine.   Andrea also highlights Silversea’s expedition voyages in Antarctic and the Galapagos. What’s more, Bruce welcomes a special bonus guest, expert wine curator and historian Lawrence d’Almeida, to talk about the best wine regions to visit around the world.   ---   To learn more about Silversea’s SALT program:  <a href="https://www.silversea.com/introducing-silversea-salt.html" data-auth="NotApplicable" data-linkindex="0">https://www.silversea.com/introducing-silversea-salt.html</a>   This season of Travel That Matters is presented by <a href="https://www.silversea.com/" data-auth="NotApplicable" data-linkindex="1">Silversea</a>, the world’s most luxurious ocean and expedition voyages for the curious.   Travel That Matters is a CurtCo Media production. Host: Bruce Wallin Producer: AJ Moseley Marketing: Catrin Skaperdas Music: Joey SalviaSee <a href="https://omnystudio.com/listener">omnystudio.com/listener</a> for privacy information.

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How to Have Truly Local Food, Drink, and Culinary Experiences—at Sea—from Crete to Provence, Iceland to South Africa

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