Summary

Italian sea salt is harvested from the shallow Mediterranean pools along the picturesque coasts of Italy. These pools are naturally left to evaporate under the sun, capturing the essence of the sea in each crystal. This process not only yields a salt rich in minerals but also preserves a taste of the Mediterranean in every grain.

History

The tradition of harvesting sea salt in Italy dates back to ancient times, where it was a valuable commodity for trade and daily use. The method of using sun and wind to naturally evaporate seawater to leave behind salt crystals has been refined over centuries but remains largely unchanged. This technique reflects a harmony with nature that is a hallmark of Italian artisanal practices. Historically, Italian sea salt was so prized that it was often used as a method of currency, which is a testament to its value in Italian culture and cuisine.

Why We Love It

Italian sea salt has a straightforward, clean taste that enhances the natural flavors of ingredients. It's our go-to for salting pasta water, seasoning meats, or crafting the perfect brine.

The More You Know

Did you know that Italian sea salt is often referred to as "white gold" in some culinary circles? This nickname not only reflects its high value in the culinary world but also its pivotal role in Mediterranean cooking. It's a staple that transcends trends, making it a timeless addition to any chef's pantry.