DISCOVERING THE SALT PANS

  • Saline Ettore e Infersa
  • Saline Ettore e Infersa
  • Saline Ettore e Infersa
  • Saline Ettore e Infersa
  • Saline Ettore e Infersa
  • Saline Ettore e Infersa
  • Saline Ettore e Infersa
  • Saline Ettore e Infersa
  • Saline Ettore e Infersa

DISCOVERING THE SALT PANS

A charming place, where the "culture of salt"
has shaped the territory in the wake of a pluri-secular tradition
passed down through generations.

The sea salt, in the tradition of this part of Sicily, is obtained by the evaporation of the sea water, through a simple but functional method of “handmade fractional distillation”, that allows to highlight the positive qualities and at the same time eliminate unwanted compounds such as calcium sulphate or gypsum.

The salt, removed by the gypsum that is precipitated in the previous tanks, when it is collected in the salting tanks, the last ones of the cycle, is composed for more than 99% of sodium chloride. But it is just the 1% residue, mainly consisting of magnesium chloride and, to a lesser extent, potassium, fluorine, phosphorus, bromine, iodine salts, etc. which is the wealth of the sea salt from the food point of view.

In coastal regions, where iodine is also taken breathing the '"sea air" or in foods, regular consume of sea salt can reach the "dose" of sufficient iodine to prevent thyroid disease. But also between the sea salts "it is salt and salt".

The sea salt produced in our salt pans doesn't easily lose its magnesium content. A “ secret” characteristic that the Norwegians attributed to the way of making the salt"to the salt" of this area. Our salt reaches the maximum of its qualitative properties in the "integral salt" (extract manually), which keeps intact its organoleptic properties.

The tanks

The biggest tank is called “fridda”, it is separated by the sea through the outer dike (in jargon "cross" into the sea). It is powered directly from the sea, through the "purtedda d'ammare", small locks that are opened at high tide.

The “fridde”, are also excelent tanks for the salt fish colture. They are connected to the “vaso di coltivo”, a tank for the evaporation and distribution, whose level is higher than any other.

From there the water is drawn through a series of channels that distribute it towards the productive heart of the salt pan, le “caure” or evaporation tanks. These are not so deep divided in groups of 4 tanks in series. Generally each unit of this kind powers two salting tanks, the nearest tanks close to the outer bank , where you physically produce the salt crust.

The last caura tank of each series, called sentina, is the one that powers the salting tanks, through the operation throughout the summer is repeated every two to three days and it is called “sirvuta” (served).

Visit of Infersa Mill, completely restored and working

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Guided walk along the Saltpans between embankments, walls and tiles

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Wear boots to enter in the saltpans and experence the salt harvest

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Land on Lunga Island to make an experience of wellness between nature and saltpans

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Taste the sea salt in a unique and original way

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Sleep in the saltpans, look out from the balcony and enjoy a breathtaking view

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