Try the freshest mozarella, Sicilian seafood, and more on this cruise around the coast of Italy.
along with an interactive cooking school known as the Lab and a bar and kitchen with a daily-changing menu that showcases regional tastes reflecting each ship’s itinerary.editor in chief, cookbook author, and bread expert Laura Lazzaroni to curate the shore excursions in her native Italy, where I’ve joined a few hundred guests on board thesailing around the heel of Italy from Bari to Rome in just over a week. During that time, I sign up for five S.A.L.T.
Vincenzo gently braises the cardoon thistles with onion in a clay dish on a Big Green Egg before tossing them quickly with egg yolks for a delicious riff on carbonara: cardoon-ara! Sitting in the shade, eating the meaty cardoons and sipping fresh elderflower lemonade, I admire how a seemingly barren landscape could yield so much life and flavor.The New Wines of Mount Etna,
who takes us through the crunchy black volcanic soil of a vineyard under the shadow of Mount Etna, owned by the Benanti family, who has been making wine in Sicily since 1734.
In Palermo, we stroll through the Mercato di Ballarò marveling at enormous cucuzza and spirited vendors playing European techno to draw attention to their grilled stigghiole , before driving out to the wine estate of Sallier de La Tour. The charismatic Costanza Chirivino, who manages the estate , cooks us lunch, including artisanal pasta by Feudo Mondello—whose owners, Nina and Alberto Agosta, join us.
And just when I think the setting, the food, and the view can’t be any more magical, there’s a chance meeting with Guida’s mother, Rosa, in her “office” out back, peeling eggplant to preserve in oil. “No one is usually allowed back here,” says Guida. “She’s going to give me hell later,” he adds with a chuckle. The moment beautifully reinforces the other joyful aspect of this trip built around food: the people we’ve met along the way.
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