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Fiore del sale, or the flower of salt, is also referred to as the “caviar of salts” - and like caviar it is best eaten raw. This salt flower's lovely light, snowflake shaped particles are naturally rich in iodine, fluorine, magnesium and potassium, with a much lower percentage of sodium chloride than regular table salt. A small quantity of this fiore di sale, gathered from Mediterranean seawater along the northwest coast of Sicilia, is sufficient to salt your favorite dishes. Sprinkle this high quality finishing salt on roasted potatoes and homemade french fries, salads, grilled meat or fish, and fresh sliced tomatoes.  

On the picturesque Trapanese coastline dotted with windmills, shallow pools and white salt pyramids, the summer salt harvest is a tradition that dates back thousands of years, since at least the time of the ancient Greeks and Romans. Trapani Sea Salt di Gucciardo is produced using a salt mill built in 1884 in Trapani’s natural reserve, protected by the World Wide Fund for Nature, home to migratory birds like purple herons and grey parrots.

Each spring, the salt pans are filled with seawater, which is left to evaporate in the heat of the Sicilian summer sun and strong African winds. As the water evaporates and the salt starts to crystallize, the fiore del sale are the young salt crystals that form on the top. Enzo, Salvatore and their team collect the salt by hand with shovels - in the scorching heat of July and August - with a passionate dedication to the traditions of their land.

The salt is completely unrefined and untreated, unlike industrial salt, which is harvested by machines that pollute the salt; it then must be washed and stripped of its natural minerals, which are re-added with chemicals. In addition to his magnificent fior del sale, Enzo and Salvatore Gucciardo produces artisanal fine and coarse salt.

Read about it:
Sea Salt of the Slow Food Presidium "Sale Marino Artigianale di Trapani"
  Enzo Gucciardo, Gustiamo's salinaro (salt maker), could not attend the Salone del Gusto,…