A typical plant of the Eastern Mediterranean region, salvia has been used for centuries for its fresh and delicate aroma. In the kitchen, its warm and musky essence is essential for making the fragrant dressing that goes so well for the stuffing for roasted turkey and sausage but also in general for white meat, veal, lamb and pickles. In Greece it is common with meat stews. Sage is very common in Italian Cuisine. It complements tomato sauce. Pasta "burro e salvia" (ravioli, spaghetti...) is a classic of Italian everyday cuisine. The herb is also used in many vegetable dishes, especially with beans (Fagioli all'Olio e Salvia). It can be added to oil or vinegar to flavor them.
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