Sale

Salt precious resource

Sale just enough. Add a pinch and serve on the table. How many times have we read such a sentence in recipes? But what do we know about sea salt and specifically about Italian salt (such as salt from Trapani)?

The whole world considers it an essential element in the kitchen, but it has not always been this way. Suffice it to say that in the past, due to its preciousness, it was used as a bargaining chip (hence the term "wages") and was smuggled with dizzying prices until the nineteenth century.

In recent years the salt trade has had a strong increase in the offer, we find specific labels next to the sea salt: Breton gray, Himalayan pink etc. It is immediately necessary to make a distinction: the product of the evaporation of sea water is called marine, the one extracted from the mines is rock salt (or rock).

Both are extracted in Italy, but the certification of Traditional Italian Food Products only goes to the salts of Trapani, Cervia, Cagliari and the Margherita di Savoia salt pan in Puglia, the largest in Europe.

For good health, Italian salt is preferred, because it is naturally rich in iodine, an indispensable mineral. Do not exceed with use, the daily dose should not exceed 4,5 g!