Ravida sea salt

Ravida sea salt is used as a cooking and table salt to enhance the most delicate of foods. This sea salt is harvested from the blue Mediterranean waters along the western coast of Sicily. Naturally produced from the salt pans by evaporation and ground without washing or further refining.

The Ravida family produces this sea salt from the low waters of the Mediterranean along the western coast of Sicily. It is a natural untreated salt, made to traditional methods, rich in minerals such as iodine, fluorine, magnesium and potassium, all of which make it an ideal table salt. The shallow waters of this lagoon, with their high mineral content, combined with the sun and wind, produce this quality sea salt. The saltpans are filled with seawater in the spring and left to evaporate under the intense heat of the Sicilian sun and strong African winds. Harvesting takes place once the water has evaporated. The salt is piled firstly into small heaps inside the saltpans and then into larger piles along the edges where they are protected from the rain with clay tiles. It is then simply crushed and ground without further refining. The combination of different minerals and the naturally low percentage of sodium chloride in Ravida sea salt give it a delicate taste and plenty of flavor without being too strong or salty.

Unrefined sea salt produced by the Ravida family since 1700 along the southwestern shore of Sicily. This sea salt is generally meant for use in cooking, as opposed to liberal sprinkling at the tabletop, although to each his own, of course... It is extracted from Sicilian sea waters via traditional evaporation methods and is naturally high in magnesium.