How ‘bout Some S.A.L.T.? Silversea’s New Culinary Program
That pizza in Naples, its thin, perfectly charred crust topped with a bubbling, spicy tomato sauce and a blanket of gooey melted cheese. Mouthwatering fish and chips at a tiny pub outside London, a crisp, golden coating hugging the flakiest plaice filet while a heap of tender fries, liberally sprink
