Mediterranean Sea Salt 1 kg

Its name has more to do with a "compliment" that gourmets pay its value than any other type of salt. There are those that are extracted from the mines and that which is taken from the salt marshes, from Cervia to Puglia, from Sicily to Sardinia.

In cooking, fleur de sel should be used alone, exclusively raw and reserved for recipes with Florentine steak, which should be sprinkled with this snow only at the last instant so that the natural humidity of the flakes does not cause them to dissolve on the surface of the roasted meat and the flower arrives in the mouth still recognizable on the palate. Also excellent are sea bass baked in foil, salmon steak, skewers and swordfish cooked on the grill and lightly drizzled with extra virgin olive oil and lemon. simple but prepared with quality ingredients. Then there is a more daring use which is the one with chocolate.

Origin : Italy