Trapani sea salt, compared to others, contains more magnesium, potassium, iodine, flourine, sulphur, calcium and a lower quantity of sodium chloride.
Obtained by simply letting sea water evaporate inside big tanks placed on the coast of Trapani in an evocative context, windmills and white pyramids which become pink at sunset, within two splendid protected areas: the “Saline (saltpans) di Trapani and Paceco” Oriented Nature Reserve and the Stagnone Nature Reserve (in the municipalities Marsala).
The production takes place during the summer, July and August, with three harvests, the last of which can also take place in September.
