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SALE MARINO TRAPANESEArtisan sea salt is obtained by simply letting it evaporate sea water in large tanks placed on the coast: the salt. The essential elements for the emergence of the salt, then, are three: the water of sea, sun and wind. The production takes place during the summer, especially during July and August, before the Sicilian coast in a picturesque setting of water, windmills and white pyramids that turn pink at sunset. Compared to the other cooking salts, sea salt more room, contains more potassium, more magnesium and a minor amount of sodium chloride. The salt, however, contributes to the achievement of many typical Italian food heritage. At present, he has used in the salting of the products of another local Presidium, the roe of Favignana. According to the experience of manufacturers, in fact, this product gives better results in the brine for eggs or other parts of the tuna, both in terms of preservation of perfumes.
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Shopping Cart - [more]Your cart is empty. New Products - [more] BOTTARGA DI TONNO 65 GR 10.00EUR |
