I'm Silvia the creator of Salvia+Limone. I'm from Liguria, currently based in London, where I live with my husband and our two extra-sweet little children.
I have a background as Fashion Designer, for which I have been asked to work for brands like Versace and United Colours of Benetton. I have been photography assistant for magazines such as Marie Claire Maison.
My expertise are trending and visual branding which I use to help Bloggers and Brands to define a personal and consisten visual appearance.
Here in UK I earned a degree as fully qualified Macrobiotic Chef at the International Macrobiotic School, while on maternity leave.
Combining my knowledge in Healthy Food I am working as Food Photography + Prop Styling, and Recipes Developer. I also run private food workshops, special gatherings and photography workshops.
Although I don' like to box myself under a specific diet tag, I consider Macrobiotic the foundation of my cooking. My diet is plant based, and I am advocate of "the less is more" consumer lifestyle.
Why and what.
We love good food that does good to us and to the Planet, and that sense of connection that meals brings when we sit at the table together or with friends. We brought this passion with us form Italy, and of course it fills my blog too!
After realizing how much a plant based diet was beneficial to my body and my mind I also started to realize how much I needed to fill my celebrations and special occasion with beautiful desserts, that could feed my eyes whilst being free form animal products, processed foods and sugars.
So in this blog you will find lots of vegan cakes, possibly very tall. Also savoury baking, healthy breakfasts, and sometimesmy thoughts on our waste free journey.
I undoubtedly have a sweet tooth that likes unusual flavours combination, and moderate sweetness.
So here you will find medium-sweet vegan desserts, and sometimes unusual ingredients associations involving veggies and legumes.
All recipes are vegan and wholesome. I only use low GI and unrefined sugars in my desserts.
Some recipes are gluten and/or nut free, most are soya free too. I really try to accommodate all intolerances, even the most uncommon.
Where Salvia+Limone name comes from.
Salvia+Limone (Sage+Lemon) name comes from a stylish candy of my childhood It taught me unimaginable flavours associations and an iconic branding. Both ingredients are widely used in Liguria and well represent its culinary dichotomy of rich exotic delicacies and rock-growing herbs.
Liguria has a generous confectionery heritage, starting from the Middle Ages. The sea trades with Morocco and India introduced a wide range of recipes and rare ingredients. Especially the so called Arabic Salt extracted form the tropical sugar cane, imported for the first time by Cristoforo Colombo. But also chocolate, vanilla and other rare spices, were making Ligurian patisserie and confetti tradition one of the finest in Europe, supplying Versailles and the court of Spain.
However the commonalty had no access to sugar, and butter wasn't so diffused either. The festivities were celebrated with little honey, and mostly sweet chestnuts. Cakes were also enriched with olive oil and pine nuts.
Citrus were imported also, and blessed by that unusual tropical climate that Liguria can vaunt, grew effortless. Especially Chinotto and Bergamotto, more rare and flavourful citrus. Chinotto (now famous for a SLOW FOOD beverage) rid was glazed, and with sultans used to fill breads and focaccia during celebrations. Rose water was distilled to fill glass looking confetti. Glazed orange rid and fresh alkekengi were imbibed in chocolate for a delightful after-dinner. Even Claude Monet celebrated the beauty of the landscapes with their the abundance of citrous and colours.
On the other hand, the religion and the harsh land often imposed periods of “magro” or “strettissimo magro”, meaning “meagre” and "strict meagre" and referring to a strict vegetarian and vegan diet.
This incredible tradition made of a diametrical combination of abundance and scarcity, the vegan friendly recipes and the former people creativity, is often my inspiration behind Salvia+Limone.
I hope you will enjoy to make my recipes as much as I enjoy to create and share them.