Salt, Tradition in Trapani and Beyond

Salt, add a pinch and your dish is ready to serve. How many times is this read in recipes? There is a lot more to say about sea salt, and specifically Italian salt, to have a better understanding of this important, but often taken for granted, ingredient. Italy offers some superb examples of this seasoning, such as the famed Trapani salt of Sicily.

The entire world considers salt an essential element in the kitchen, but it wasn’t always that way. It was so precious in the past to be used as a currency, hence the word “salary”, and was sold illegally at vertiginous prices until the 19th century. In recent years, trade in this condiment has led to a strong increase in offer, with names like “Breton Grey” and “Pink Himalayan”. A further distinction is how it is obtained – evaporating seawater, or extracting it from rock.

Italian salt provides both kinds, with strict traditional food product certifications going to that of Trapani, Cervia, Cagliari, and the Margherita di Savoia sea salt pans (the largest in Europe) in the region of Puglia. These salts are preferred because they naturally contain the indispensable mineral iodine. Savor it, but keep the daily regiment in line with general health guidelines under 4.5 grams per day!

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Table Salt

Table Salt, An Essential Condiment Table salt is praised for its unique properties, and criticized if eaten in excess. Italian salt is much appreciated by consumers, and this table condiment has even spawned Latin proverbs like cum grano salis – “with a grain of…”...

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