Season’s greetings from Silversea Cruises look slightly different in 2020, but are sure to taste delicious. Extending well-wishes to its extended family, Silversea has unveiled a S.A.L.T.-inspired festive feast to showcase three of Europe’s most appetising culinary traditions.
Channelling the immersive spirit of S.A.L.T., the cruise line’s new culinary programme which will launch aboard new ship Silver Moon, the three recipes from celebrated chefs represent typical fare from Malaga, the Faroe Islands, and Sicily — three destinations that will feature among 72 on Silversea’s first-ever European Grand Voyage in 2022.
“Since we’ve all got a case of wanderlust this holiday season it seemed fitting to share some transporting recipes and seasonal traditions from a few of the stops on the European Grand Voyage 2022,” says Adam Sachs, Director of Silversea’s S.A.L.T. culinary programme. “On Silversea’s first Grand Voyage in the region, we’ll experience Europe’s richest culinary traditions, as S.A.L.T. unlocks each destination’s most compelling stories around food and drink. We hope these three sample recipes will whet the appetite for future culinary adventures to come, while inspiring and enriching your holiday table.”
MALAGA, SPAIN: Malaga-style Sardines by Alexandra Raij
On May 3, 2022, Silver Moon will call in Malaga, Spain, during the European Grand Voyage, taking guests deep into the heart of Spanish culture, including its rich culinary customs. Chef Alexandra Raij, a specialist in the country’s fare and owner of three Spanish-inspired restaurants in New York, recommends Malaga-style sardines as one of the region’s staple dishes.
“You can’t go to Malaga and not indulge in the tradition of grilled sardines beach-side. This dish is especially beautiful in the violet hour with beer or a dry Moscatel wine from the region, or by day with Manzanilla sherry. […] Start with grilled sardines and follow with New Year’s Eve campanadas, crunching a sweet grape with every bell chime until the clock strikes midnight. The sardines are easy to make at home since you don’t need to do much cleaning—you just need to be comfortable pinching your fish on the bone and sopping up the juices with grilled bread.”
FAROE ISLANDS: Traditional roast duck with prunes and port by Teitur Christensen
As Silver Moon sails north for the latter half of the European Grand Voyage 2022, guests will discover the remote Faroe Islands in Northern Europe. Teitur Christensen—chef at Fútastova and Áarstova, two classic restaurants in the old part of Tórshavn—shares a recipe for the Faroe Islands’ traditional dish of roast duck, which ranks alongside goose as the archipelago’s festive favourite.
“The most common festive dish in the Faroe Islands today is roast duck or goose, inspired by the Danes. In the old days, the traditional Faroese Christmas dinner was fermented cod or fermented lamb. Fermented cod is no longer traditionally eaten for Christmas, but in some Faroese homes, fermented lamb is still a popular Christmas dish. The subarctic coastal climate in the Faroe Islands, combined with the salty brisk air, creates the perfect conditions for air-drying and fermenting meat. Around Christmas time the meat is usually perfectly fermented and ready to eat. Since it would be difficult for people with no connection to the Faroe Islands to prepare a dish with fermented lamb, I would like to share this duck recipe with you which is also quite traditional for the holidays. Enjoy!”
SICILY, ITALY: Buccellati (Fig and nut-filled holiday cookies) by Fabrizia Lanza
Guests travelling aboard the European Grand Voyage 2022 will develop an appreciation for Sicily’s distinctive tastes—particularly the island’s famously sweet pastries and cakes—during calls in Giardini Naxos and Palermo, on April 18 and 19, respectively. Sicilian chef Fabrizia Lanza—who runs the Anna Tasca Lanza cooking school and culinary centre on her family’s famed estate, Casa Vecchie—recently featured on Silversea’s S.A.L.T. Lab Radio and shares a recipe for traditional Buccellati. The fig and nut-filled cookies are usually prepared throughout Sicily in an array of variations during the holiday season.
“Buccellati is a regional dish we make all over Sicily with great pride. I feel it is very Middle Eastern in influence. In North Africa they do a similar version with dates; in Malta with figs; and there are other variations in Lebanon and Armenia. The idea of using preserved fruits is per se a treat, as you are capturing the very essence of sweetness for the cold months.”
S.A.L.T. and the European Grand Voyage 2022
Connecting the Mediterranean Grand Voyage and the Northern Europe Grand Voyage for those in search of a longer, more immersive discovery of the Old Continent, Silversea’s first-ever European Grand Voyage will depart from Piraeus (Athens) on March 30, 2022. Travelling aboard Silver Moon, Silversea’s guests will explore 72 destinations in 22 countries over 90 days, enjoying seven exclusive events and eight overnights in iconic cities—including Istanbul, Sorrento, Bordeaux and Saint Petersburg, among others—before arriving in Stockholm on June 28. Dedicated S.A.L.T. experiences, both on-board and ashore, will enable guests to travel deeper through a range of culinary insights, including a trip to the Benanti Winery from the port of Giardini Naxos, where guests will explore the vineyards before dining on a traditional Sicilian lunch and sampling the winery’s finest vintages.