Smoked Salt from Italy

Discover Our Italian Smoked Salt: A Culinary Treasure for Gourmets

1. Who am I?
   Our Italian Smoked Salt comes directly from the salt gardens of the Mediterranean, where it is smoked for 5 to 6 days with pure beech wood chips. This traditional method gives the salt an exceptional aromatic intensity, with a smoky flavor that recalls freshly smoked foods, without any chemical additives or flavor enhancers.

2. Culinary Use
   This smoked salt is perfect for enriching and enhancing your dishes with a sophisticated touch. Use it to season your grilled meats, add a smoky dimension to your sautéed vegetables, or even elevate a simple pasta dish or salad. Its ability to intensify flavors without using animal-based products makes it ideal for vegetarian cooking.

3. A Little History
   The production of our smoked salt is rooted in the culinary traditions of southern Italy, where artisanal expertise is passed down from generation to generation. Each batch is carefully crafted, ensuring unparalleled quality and freshness. Only a few hundred kilograms are produced weekly, making it an exclusive and sought-after product.

4. Recipe Ideas

• Smoked Salt Bruschetta: Rub grilled bread slices with garlic, add fresh tomatoes, drizzle with olive oil, and sprinkle with smoked salt for a simple yet elegant appetizer.
• Smoked Salt Steak: Before grilling your steak, apply a light layer of smoked salt to enhance its natural flavor with a smoky note.
• Roasted Vegetables with Smoked Salt: Toss seasonal vegetables with a little olive oil and a pinch of smoked salt before roasting them in the oven for a perfect finish.