Extracted along the coast of Sicily, Italian Sea Salt is naturally rich in minerals such as iodine, magnesium and potassium. The sea salt contains less sodium chloride than table salt and is therefore a better alternative.
Sea salt is obtained by natural evaporation of pure sea water in salt pans. Salt pans are ponds less than a meter deep in which water evaporates until only a layer of sea salt remains on the bottom. The resulting salt crystals vary in size and after two to three washes, are ready for various uses. This method of salt extraction has been known for more than 1500 years and some basins from the time of Charlemagne are still in operation. At that time, salt was even more valuable than gold and wages were paid in salt.
The Italian Sea Salt is ideal for flavouring various dishes. For example, the coarse grains can be used during cooking and when combined with other ingredients, the sea salt is delicious for preparing marinades, meat, fish and vegetables and in dressings and sauces.