Silversea brings forth an unparalleled culinary voyage, offering guests a hands-on experience in crafting some of Italy’s finest dishes. At Pepe in Grani, situated in the quaint town of Caiazzo just 45 minutes from Naples, Franco Pepe and his team meticulously hand-knead over 550 pounds of dough daily to craft 700 pizzas a day, six days a week. Known as Italy’s esteemed pizzaiolo, Pepe’s restaurant attracts visitors worldwide, who eagerly wait in line for his renowned creations. Pepe’s innovative take on pizza transforms this humble staple into a culinary masterpiece, playing with flavors and textures to create a symphony of taste.
Guests fortunate enough to secure a spot at Pepe’s intimate salon, hosted a few times a year inside Authentica, are treated to a culinary extravaganza. Pepe takes them on a journey through various pizza styles, from a light, airy deep-fried version topped with fresh tomato, anchovy, and lemon zest to his signature Margherita Sbagliata, showcasing the interplay of hot dough and molten buffalo mozzarella. Each pizza is a testament to Pepe’s skill and creativity, offering a delightful fusion of flavors.
This exclusive experience is made possible through Silversea’s culinary program, S.A.L.T. (Sea And Land Taste), overseen by Adam Sachs, a seasoned food and travel writer. Collaborating with experts like Laura Lazzaroni, former editor in chief of Food & Wine Italia, Silversea curates intimate excursions that delve into the heart of Italy’s culinary traditions. From foraging for wild ingredients on the Murge plateau in Puglia to exploring vineyards near Mount Etna in Sicily, guests are immersed in a world of flavors and aromas.
In Puglia, guests join “Ciccillo,” a seasoned forager, as he leads them through the plains, uncovering treasures like wild cardoon thistles and savory herbs. Lunch at Agriturismo Tenuta Tedone Consolini features dishes prepared by chef brothers Francesco and Vincenzo Montaruli, highlighting the region’s bounty. Similarly, in Sicily, guests are treated to a tasting session at a vineyard owned by the Benanti family, followed by a sumptuous lunch at their estate.
The culinary journey continues in Palermo, where guests explore the vibrant Mercato di Ballarò before indulging in a gourmet meal at the Sallier de La Tour wine estate. Costanza Chirivino, the estate manager, showcases the region’s culinary heritage with artisanal pasta by Feudo Mondello and other local delicacies.
The voyage culminates in Sorrento, where guests visit chef Peppe Guida’s organic garden overlooking Vesuvius. Under Guida’s guidance, guests learn to prepare traditional dishes using freshly harvested ingredients, culminating in a feast enjoyed on the veranda.
Beyond the exquisite cuisine, it’s the people encountered along the way that truly enrich the experience. Whether it’s Mimmo La Vecchia demonstrating the art of mozzarella-making or Guida’s mother, Rosa, sharing her culinary wisdom, each encounter adds depth and warmth to the journey.
In essence, Silversea’s culinary voyage through Italy is a celebration of Italy’s rich culinary heritage and the passionate individuals who bring it to life.
Discussion about this post