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BEHIND THE VELVET ROPE

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

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A new approach to food, drink, and culinary experiences at sea, that's what host Bruce sits down with Andrea Tonet, the VP of Product Strategy at Silversea, to chat about in this episode of Travel That Matters. Hear how those experiences bring a true local taste to each destination, no matter where in the world you are.

Andrea takes us around the world, starting with the Dolomites (Italy) where Andrea grew up, and 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. We journey into local culinary traditions, where every dish tells a story and every flavor connects us to the places we visit.

From the fragrant fields of Provence to a remote farm on Crete to the wilderness of Iceland—where geothermal bread is made on a volcano and herbs are foraged—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.

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To learn more about Silversea’s SALT program: https://www.silversea.com/introducing-silversea-salt.html

This season of Travel That Matters is presented by Silversea, the world’s most luxurious ocean and expedition voyages for the curious.

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Travel That Matters is a CurtCo Media production.

Host: Bruce Wallin

Producer: AJ Moseley

Marketing: Catrin Skaperdas

Music: Joey Salvia

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DISCLAIMER: Please note, this is an independent podcast episode not affiliated with, endorsed by, or produced in conjunction with the host podcast feed or any of its media entities. The views and opinions expressed in this episode are solely those of the creators and guests. For any concerns, please reach out to [e-mail].