Silversea Cruise's Italian Food Journey Offers Hands-On Experiences
"Franco Pepe and his team hand-knead enormous quantities of dough—about 550 pounds to produce roughly 700 pizzas a day, six days a week—crafting soft-yet-chewy-yet-crisp, blistered sourdough rounds through a customized fermentation approach. Widely revered and drawing visitors from around the world who often queue for an hour or more, the place is celebrated for a clever, cheffy approach that elevates simple pizza into an art form and for sourcing ingredients from the surrounding valley." - Melanie Hansche
