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This fleur de sel is the perfect finishing touch for sophisticated dishes, whether salmon en papillote, lobster or stuffed zucchini flowers. It is equally good with simple fare like green salads or seasonal tomatoes. And don't forget dessert like caramel and brownies, of course!
The salt use in this product 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.
Location of origin: Trapani, Sicily, Italy
