This fleur de sel has a delicate taste, airy texture, and fine grains that melt in the mouth.
This salt is sourced from the Trapani and Paceco nature reserve in Sicily, an area comprising nearly 1,000 hectares, home to salt flats for many centuries. Today, the salt is still harvested partly by hand, following an ancient method, and crushed using wind energy, thanks to the many windmills still standing.
