S.A.L.T. LAB RADIO Silversea Cruises

In a season without travel, we've depended on pasta to transport us. And now we want it to transport you. In this episode, chef Missy Robbins, authors Kristina Gill and Laura Lazzaroni and dried pasta impresario Massimo Mancini--four of our favorite pasta authorities--demystify, educate and share important pasta tips from all around Italy that will get you in the kitchen and dreaming of travels to come. 

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For part two of our visit to Regaleali, the magnificent Tasca family estate in the heart of Sicily, we visit and cook with the inimitable Fabrizia Lanza at Case Vecchie, where her mother, the legendary Anna Tasca Lanza founded the singular cooking school that bears her name. With characteristic wit, grace and authority Fabrizia teaches us about Sicilian cake with a unique filling and caviar that doesn't come from a fish. She shares her emotional story of leaving home and ultimately returning, and reveals what it's like to carry on her mother's legacy while also forging her own path as one of Sicily's most important and enduring culinary voices. 

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Thousands of years of culinary history comes into focus as Adam travels from coastal Palermo to the remote heart of Sicily to meet the Tascas, one of the island's most influential, compelling and innovative food and winemaking families. In the first of two episodes about this fascinating region, Alberto Tasca shares the story of his family's eight-generation journey to becoming Wine Enthusiast's reigning European Winery of the Year. Plus, holy pastries, coveted citrus and sandwiches, and an unforgettable history lesson with the great Mary Taylor Simeti.

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Zé Saudade E Silva, the 29-year-old chef of Lisbon's Cacué restaurant, talks about his quest to preserve a vanishing style of dining in his city, what he's doing to save it and why it's so important for Cacué to survive the pandemic. Plus, journalist Miguel Andrade unpacks Portugal's colonial past, Adam goes shopping for tinned fish, a steak sandwich for the ages and our visit to the House of Eels. 
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Fejsal Demiraj, co-founder of the RRNO Foundation and a chef at Noma, shares the culinary soul of his ancestral homeland, Albania, guiding us on an epic journey from city to city and village to village, culminating in one of the most elemental and spectacular kitchens on earth. Listen in as Fejsal, RRNO co-founder Nikolin Kola, and an unforgettable couple named Sofo and Dhurata unlock the stories and the food of a nation once cut off from the world and explain how cooking plays a pivotal role in both the survival and the future of Albania. 

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Adam travels to meet Ana Roš, Mateja Gravner and Antonia Klugmann, three innovators cooking and making wine along the border of Italy and Slovenia. Hear what grappling with tradition along that border means to them: from Ana’s quest to bring honor to her ingredients to the hurdles Mateja’s family faces to the way Antonia draws influence from her complicated heritage. Plus: Trieste’s most celebrated cookbook, ancient wine-making techniques, and the world’s most surprising potato. Welcome aboard! This is S.A.L.T. Lab Radio. Brought to you by Silversea Cruises.
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