Hot African winds, long, sun-drenched summer days and shallow coastal waters..... the perfect recipe for salt-making, thought the Phoenicians some 2,700 years ago. Today, the same conditions are still being in the salt pans between Trapani and Marsala.
Salt was, of course, a hugely important commodity for the preservation of food and so the west coast of Sicily soon had a fundamental role to play in the daily life of thousands of people around the Mediterranean and in Europe.
Today, in our salt pans, we also collect the salt as the Ancient Phoinicians, by the hand!
We also propose the Integral sea salt, a salt thet is not washed so it is 100% natural and mantains all its features. We work our salt with passion and we can mix it with our aromatic herbs or our lemons so we package aromatized salt.
These kind of salt are requested in the most restaurants and we can find it in the kitchens of whose want to add a "magical touch" in their dishes.
