Sea Salt, Incredible Italian Tradition
Sea salt is exclusively defined as that obtained through the evaporation of seawater in special locations called saline pans. Italian sea salt is among the most famous in the world, with a number unique production areas along Italy’s coasts. One of these quality products is Trapani salt, a jewel that has met with enormous success.
The process by which it makes its way to the kitchen is timeless, and simple. The marine zones given over to making it must have less rainfall than the amount of evaporated water. Marine salt is produced in four locales: Cervia in Emilia-Romagna, Cagliari in Sardinia, Barletta in Puglia at the vast “Margherita di Savoia” complex, and of course Trapani in Sicily.
Contrary to what we hear, excluding it from our diet is bad for health! It is a paradox, but the organism would dehydrate. In these specific dietary regimes, tissue is forced to “give it up”. Some attribute to whole marine salt anti-carcinogenic properties. It is certainly a primal mineral for humans, and extremely important to Italian cuisine… in the right doses!