Sanima di Daidone Massimo

One of the most famous areas in the world for obtaining sea salt is located in the western part of Sicily near the city of Trapani. As early as the 9th century BC, the Phoenicians obtained salt from local salt pans not only for seasoning dishes, but mainly as a preservative for most foods. Massimo Daidone and his family have been maintaining this old tradition for more than 40 years. The salt pools are regularly filled with seawater and the salt is hand "harvested" after natural drying by the local hot wind. Unlike industrial salt production, his method of obtaining coarse sea salt is based on these principles:

• hand collection
• the salt is not modified or refined
• natural aging
• it is not dried in ovens, but naturally

Because of this, artisanal (non-industrial) salt can have a wide range of colors, from white to gray to pink or black shades, depending on the minerals present. The taste is often more complex and richer due to the presence of natural minerals that are not removed during production.

Coarse salt is also much wetter than industrially dried salt. Its production is also more environmentally friendly and to marine ecosystems.

Website: Saline di Trapani