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Salt in Italy has not a well-known tradition around the world, like for example the Himalayan salt. However, if you check the salt production by the inside, you can discover a lot of surprises.

So many chefs have always suggested protecting the Italian salt with labels like igp (protected geographical information) or dop (protected designation of origin) because of the quality of manufacturing mark Italy as a ladyship of the world event in salt production. Labels like that ones ensure always a plus for the Italian economy.

The most famous salts in Italy are:

  • Cervia salt, also called the Popes’ salt because of the tradition to bring it to the papal canteen at the first harvest. Salterns in Cervia dates back since the Etruscans, forming a millennial tradition. Typically, it is very fine and pure. It’s dried in wide-open air, but not completely, so it’s naturally humid (2-4%) and very soluble. In Emilia, they like to use it in high-quality products Parmesan cheese or Parma ham.
  • Tuscany salt, from the deposits in Volterra and manufactured by evaporation of brines, dried and then ended with the addition of potassium iodate.
  • Apulia sea salt, from Margherita di Savoia, naturally dried and then ended with the addition of iodine. Greenpeace and Incheon University in South Corea said that the purest salt in the world comes from Margherita di Savoia in a paper published on Environmental Science & Technology about microplastics.
  • Sardinia whole salt, from Sant’Antioco’s salterns, is slightly moist and perfect for seafood seasoning.
  • Trapani sea salt, from a nature reserve in Sicily. It’s a fluffy and soft version, with a less from the usual content of sodium chloride, but with more potassium and magnesium. In that area, craftsmen really care about handpicking and refuse any chemical treatment.
  • Mothia salt, from a suggestive island in Sicily near Marsala. Also here the salt is handpicked and ended in purity. It’s a very precious version, sometimes aromatized with orange peels dried at the sun, with coriander, juniper or sage.

Proper dosage per day 5 g – 0.18 oz. If you have blood circulation problems or diet issues, pay attention to cured meats and aged cheese… Salt is the secret of such a taste!

salt in italy || italian dinner

Too much!

Characteristics and usage of salt in Italy

Salt is crystalline and colorless and, as in all over the world, it exalts sapidity and it’s one of the best effective servants. Even the Romans had very clear their precious skills, as much as they often used to pay soldiers. The word salary actually derives from this tradition. By now in Italy, every grandmother that is worthy of respect suggests you preserve salami with some coarse salt on top of cut salami.

Look out this video to know how salty conservation works:

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