Salt
Salt precious resource
Salt just enough. Add a pinch and serve. How many times have we read a similar phrase in recipes? But what do we know about sea salt and specifically Italian salt (such as Trapani salt)?
The whole world considers it an essential element in the kitchen, but this has not always been the case. Suffice it to say that in the past, due to its preciousness, it was used as a currency of exchange (hence the term "salary") and was smuggled at dizzying prices until the nineteenth century.
In recent years the salt trade has had a strong increase in supply, alongside sea salt we find specific labels: Breton grey, Himalayan pink etc. It is necessary to immediately make a distinction: the product of the evaporation of sea water is called marine, the product extracted from mines is rock salt.
In Italy both are extracted, but the certification of Traditional Italian Agri-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 should be preferred, because it is naturally rich in iodine, an indispensable mineral. Do not exceed with use, the daily dose must not exceed 4.5 g!
