Salt produced by this brand, named after Cervia, a town located on the sea shore in Emilia Romagna. It is an integral sea salt: in the production all the processes are natural, with least human intervention possible. Briefly, the sea water enters a saltern (16 km long channel), to be vapored along the way and concentrated until it gets to the production of salt as we know it, as simple as that.
In addition, it is integral because to wash it there’s a sea water (from the same font) is used. The water for washing contains higher level of salts than usual sea water, but less than a water from saltern. It is high in oligo-elements and natural substances that are infact healthy for our body. Afterwards, salt masses left to dry on open air, in the salt heaps. These heaps can be seen as arriving to Cervia from any direction. This salt has a mild taste due to natural, geographical and chemical and historical causes.
Talking about geographical position, the saltern is located on the extreme north, a highest point of Italy where salt is produced.
Main intrinsics of salt are affected by water of Adriatic sea which is rich for pure chlorine and sodium, which contains inexistent percentage of other microelements (magnesium, calcium, potassium and other).
The decision of not using artificial processes of whitening or drying make this salt healthier and integral.
“Sweet Salt of Cervia” as they call it in Italian, may contain certain percentage of natural humidity due to the way of production in salt baths and also keeps the natural color, which is shades of pink and gray.