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.”
.jpg){kind=tracking}