Salt & Wonder
Salt & Wonder
Oh, Salt & Wonder, it’s good to have you here.
All images were kindly offered by Salt & Wonder
Salt & Wonder
From the first to the last page, this first edition of Salt & Wonder comes out as peremptory in different moments: coffee, sardines, wine, beer, fruit, fish, olive oil and bread — all of these ingredients are worthy of any Portuguese table, surely.
A few months have gone by since the first issue of Salt & Wonder was launched on a cool day in Lisbon, and since then it has been spreading its charm, something typical of those who use paper to pass on messages worthy of being read and savoured.
Anna Scarletti and Thomas Austin Rose — the creative force and editorial voice, respectively — chose Lisbon, rather The New Old Lisbon, as their maxim for this print adventure. The positions I described were, in fact, proclaimed by both in a chat in Lisbon, at LxFactory, this magazine’s place for all sensations.
About its origin, Anna explains: “I’ve always had a wider, well-constructed concept in my head that evolved into what we see today. One of the upshots of that concept is translated into the Portuguese culinary roots. Saffron seemed to be, since the beginning, perfect for a sort of inauguration, as it was one of the first spices to come to Portugal — a true example of culture and tradition that made total sense to be shared”.
Then I decided to pursue what I have been in love with since forever, which was jewelry, so everything turned out pretty easy in my head. At first, I designed jewelry pieces for friends and family. They liked what I showed them, so they started ordering — I still have pieces from that time in my collections. They are part of the brand’s growth”.
After visiting Brazil in 2013, where she had her first contact with the language, Anna felt drawn by the idea of visiting Portugal. Before coming to Lisbon for six months, she came here three times, but only the long-term stay, so to speak, allowed her to get to know the city well.
In this issue, The New Old Lisbon dances around food trends that pair up old with new through a fusion that matches the atmosphere that’s happening in Lisbon right now. There is a compelling vibration that is spreading in every direction and that has been alluring to more and more people, more artists, more chefs, more foodies. Salt & Wonder is here to play the role of storyteller of a city seen for those who come and choose to stay.
“I’ve always had a wider, well-constructed concept in my head that evolved into what we see today.”
As we flick through this issue, it is easy to understand why Anna and Thomas have traced a thorough map of Lisbon and its secrets — some not has hidden as they once were, others that have yet been explored as they should. In Praça das Flores, the darling Copenhagen Coffee Lab, a coffee shop that brought a bit of the Scandinavian aromas to this corner of ours, but that isn’t really after replacing anything — our coffee is great, but these three Danish girls have great coffee, too, and I think we can live happily ever after all together, really.
Next is Bairro Alto and Duque Brewpub, the first brewpub in Lisbon, born from the determination of childhood friends Miguel Nozolino and Tiago Castel-Branco. We stop by Frua’s tuk tuk and end up in the oh-so-lovely Peixaria Centenária.
One of the upshots of the concept I had in mind is translated into the Portuguese culinary roots.
“Saffron seemed to be, since the beginning, perfect for a sort of inauguration, as it was one of the first spices to come to Portugal — a true example of culture and tradition that made total sense to be shared.”
A few meters up and we spot A Sociedade, a place that is very dear to me, both because of the concept and the people — it was also where this issue was launched. Miss Can, Wine With a View and Suvelle’s amazing photos and recipes are also part of it.
Each piece of content was featured as it should have been, and nothing was left to chance. From photos to text, Salt & Wonders aspires to emphasize stories and the fragrances that matter the most.
• Published on 7 April 2019 •