Port towns have always thrilled adventurous eaters. Ports are where new, exotic spices, fruits and other comestibles first hit a new country. Ports are where chefs find the freshest of ingredients. Ports are where sailors and merchants alike congregated from all over the world; port towns were doing fusion cuisine centuries ago. The money is there to nudge chefs into greater realms of inventiveness, and the stream of hungry diners is constant, curious and an inspiring mix of discerning regulars and intrigued newcomers. So perhaps it’s no surprise that my most memorable slow food odyssey is a sailing trip around one of the most notoriously beautiful stretches of one of the world’s most notoriously food-obsessed nations: Italy’s Amalfi coast.