This fleur de sel has a delicate taste, an airy texture and fine crystals that melt in the mouth.

Uses

Our fleur de sel adds the finishing touch to refined dishes, whether it's salmon parcels, lobster, or stuffed zucchini flowers. It lends itself equally well to simpler ingredients, such as green salads and seasonal tomatoes, as it does to desserts: caramel and brownies come to mind!

Distinctive elements

Our salt comes from the Trapani and Paceco Nature Reserve in Sicily, an area of ​​nearly 1,000 hectares that has been home to salt marshes for centuries. Even today, the salt is still partly harvested by hand using a thousand-year-old method, then ground using wind power from the many windmills that still exist.

Artisan

The De Laurentiis family owns an artisan business in the mountainous region of Abruzzo. For two generations, they have been leveraging traditional ingredients and craftsmanship to offer products with an authentic Italian flavor. Tomatoes, saffron, and other herbs are grown organically on their few plots of land and then transformed into sauces and condiments by a small army of cooks who toil in the kitchen.

Origin

Trapani, Sicily, Italy.

History and anecdotes

Handpicked from traditional salt marshes on the Adriatic Sea in eastern Italy, where it is formed by the combined action of sun and wind, Cervia fleur de sel is renowned for its mildness, meaning it lacks a bitter mineral taste.