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Salt

Salt flavor is one of the basic tastes, making salt one of the oldest, most ubiquitous food seasonings. Salting is an important method of food preservation.

Salt for human consumption is produced in different forms: unrefined salt (such as sea salt), refined salt (table salt), and iodized salt.

It is a crystalline solid, white, pale pink or light gray in color, normally obtained from sea water or rock deposits.

Edible rock salts may be slightly grayish in color because of mineral content.

Natural Salt

Due to the high concentration of salt in the waters of the Mediterranean and to the favorable climatic conditions, the salt along the western coast of Sicily, between Trapani and Marsala, are famous throughout Europe for the abundance and quality.

In fact, the minimum rainfall atmospheric temperature and wind allow a period of evaporation of five or six months a year.

The salt is still produced using traditional methods in use since Phoenician times: it is obtained by leaving just evaporate sea water in large tanks placed on the coast, the salt.

Then comes packaged without further treatment: not screened, especially, to washing and this allows the salt to maintain its natural content of trace minerals such as iodine, potassium and magnesium, essential for the welfare and health of humans.

The essential elements for the emergence of artisan sea salt Drills are thus only three: the sea water, sun and wind.