About saporidiregalpetra

“We are sun and wind, water and land of Sicily” Salt is certainly the first and main condiment that humanity has discovered as also the most widespread and effective natural preservative for food, at least until the advent of refrigerators and freezers. It is no coincidence that the word “salary” derived from the use in ancient Rome to pay salaries in rooms, as it is good precious, it is still present today in our lexicon. There are basically two types of edible salt in the world: sea salt, obtained by evaporation of sea water, and rock salt, in Greek Halite (composed of the words salt and stone) that is extracted from caves and mines. Rock salt is a mineral that was formed in prehistoric eras from the withdrawal and drying up of salt seas and lakes. ancients who have left behind banks of pure sodium chloride (precisely salt). Banks of rock salt are found all over the world, perhaps right where we could least expect them. Among the most famous are those of the Himalayas in Tibet, in Namakdan in Iran, in Salzburg from which it takes its name of the “city of salt”, in Poland, in South America and at our home in Tuscany and in Racalmuto, among the provinces of Agrigento and Caltanissetta. And it is precisely from the Racalmuto deposit that the Regalpetra salts come from. Alongside a pure whole salt, the brothers Carmelo and Giuseppe Brucculeri, in their two-person laboratory steps from the quarry, they combined what the wonderful land of SiRead their story