Trapani Sea Salt PGI

Trapani sea salt, compared with other cooking salts, contains more magnesium, potassium, iodine, fluorine, sulphur, calcium and a smaller quantity of sodium chloride.

Obtained simply by letting sea water evaporate in large pans set along the Trapani coast in an evocative scenery of water, windmills and white pyramids that turn pink as the sun goes down, inside two splendid protected areas: the Trapani and Paceco Salt Pans Nature Reserve and the Stagnone Salt Pans, in the municipality of Marsala.

Production takes place during the summer, from July to August, with about three harvests, the last of which can also be carried out in September.