Mediterranean Sea Salt Flower

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

In the Kitchen : In the kitchen, fleur de sel should be used pure, exclusively raw and reserved for recipes such as Florentine steak, which should be sprinkled with this snow only at the last moment 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. It also pairs well with baked sea bass, salmon steak, skewers and swordfish cooked on the grill and lightly sprinkled with raw extra virgin olive oil and lemon. Simple but prepared with quality ingredients. There is also a more daring use which is with chocolate.

Origin : Italy

Weight : 90 g