Review of Fiore di Sale - Sel de Fleur from Trapani Salt Pans by Vincenzo Gucciardo

I love Italian food and wine.Initially I purchased the Trapani Sea Salt on a whim.After I completely embraced the pairing of regional Italian wines with the corresponding dishes moving to Italian sea salt seemed only natural.

We have many different flavors of salt in our home. I routinely cook with the following:
1.Sicilian Trapani Sea Salt
2.Hawaiian Red Salt
3.French Grey Salt
4.Celtic Salt
5.Scandinavian Smoked Salt
6.Kosher Salt

A few years ago I would have thought anyone nuts if they told me they used six different types of salt.Now I search for new types of sea salt with the same enthusiasm that used to be reserved for hunting for new Italian wines.The next two salts on my list are Peruvian Pink and Oak Smoked Chardonnay.

I have been struggling with how to describe the difference in taste.Sadly, I have not figured out how to describe it other than to say it tastes like Italy.What makes different salts taste different is the different mineral content within the crystal.They all taste similar, but different.It is like the difference between a Chianti from two different wineries.

Can I really taste the difference in all these different salts?No doubt about it, but isn't just me that can taste the difference.The other members of my family that once thought this a ridiculous practice can also taste the difference.If you love Italian food and wine, try the Sicilian Trapani Sea Salt.We enjoy it at our house.


Product Description
This salt is produced by a salt mill called "moranella" or "chiusa" in the salt pans of Trapani, in Sicily. The mill was built in 1884 and placed inside the natural preserve of Trapani runned by WWF (the nature protection group WWF, World Wide Fund for Nature). The salt is being produced taking advantage of natural elements such as the evaporation of the sea water, the sun and the wind. The salt is collected and packed by hand following traditional methods; it isn't washed and doesn't undergo any chemical treatment; it maintains all its trace elements such as magnesium and iodine and guarantees the flavor and quality which characterize the Sea Salt of Trapani. Indispensable in the kitchen, this 100% natural sea salt is produced through the gradual evaporation of the uncontaminated Sicilian sea water. It is collected by hand and packed without additives or granulose elements. In addition, it doesn't have insoluble refuse. It offers a perfect balance of mineral salt because it contains less Sodium Chloride, more Potassiun and Magnesium than common salt. Just a small amount of it is enough to salt food. The presence of Magnesium, Potassium, Iodine, Fluorine, Sulphur, Iron and Calcium make it more soluble and complete in trace elements.

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