Sale Marino – The Sea Salt

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  • Salt

How to make Sale Marino – The Sea Salt

In ancient times, salt was collected from seawater pools after the water had evaporated in the sun. This technique is still in use today in Italy’s marine salt production. A series of linked salt-water basins, enormous but shallow, are naturally filled with seawater, which quickly evaporates in the Mediterranean sun, leaving pure marine salt.

There are about 20 such marine salt basins in Italy. Still, only four of them are functioning using this ancient technique: Sant’Antioco in southwestern Sardinia, Trapani in western Sicily, Santa Margherita di Savoia in Apulia, and Cervia in Romagna. However, there was a time when every important maritime city had its sea salt basin: from Syracuse to Trieste, from Ostia to Venice. The Canal Grande is all that remains of the city’s old salt basins, covered in 1732.

Most salt basins were abandoned because it is cheaper to mine salt industrially. However, the four bays that are still in use survived thanks to the exceptional organoleptic qualities of their salt. In addition, salts produced in those basins are not used just as plain salt but for their particular flavor, which can turn an excellent typical dish into an extraordinary gourmet experience.

Where to buy authentic Italian Sea Salt in the USA

Coarse Sea Salt and Fine Sea Salt from Trapani are available in North America imported by

Salt is a kitchen essential, and the artisanal sea salt from Trapani will replace your everyday commodity salt with a truly artisanal product. Gathered from the low waters of the Mediterranean Sea along the northwest coast of Sicilia, this salt is naturally rich in iodine, fluorine, magnesium, and potassium, with a much lower percentage of sodium chloride than regular table salt. This authentic Italian sea salt adds more “salt” flavor to food with less sodium, so use a pinch to enhance the taste of all your favorite dishes naturally. Sale Grosso, or coarse salt, is ideal for preserving foods; its larger grains penetrate food more slowly, resulting in more even dehydration. In addition, the grains dissolve quickly in water, so use it for brine solutions or boiling pasta.

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at