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The sweet salt of Cervia



For over a thousand years, the economy of Cervia rested on the production of its salt pans.

Today, the “white gold quarry”, the southern gateway to the Po Delta Park, covers a surface area of eight hundred hectares and represents one of Italy’s major nature reserves.

flamingoAmong the most frequent visitors to the salt pan, is the pink flamingo, the stilt plover, the avocet and the heron. Perhaps it is because of this wonderful environment or perhaps because its extraction has been going on for so many years that the salt of Cervia is so special.

Fleur du sel the French call it because it is so “sweet”. This does not mean it is less salty, but simply that it contains less bitter salts.

Because of the exceptional quality of the salt produced, the Camillone Salt-Pan, the last example of artisan management and multiple collection, has become a Slow Food Presidium.

Cervia sea salt is collected and packed according to traditional methods. It is not dried artificially or treated with additives, features all the natural humidity of unrefined salt and contains all the minerals found in sea water.

sale-di-cerviaBesides course sea salt and that of the Camillone Salt-Pan, also produced are Salfiore di Romagna, a medium-fine salt and Salfiore di Cervia, a superior quality salt collected in small quantities on the surface of the water in the salt-pans. Its special characteristics are highly appreciated by gourmets and in the production of dressed-pork products and cheeses.

Even chocolate manufacturers have discovered the excellence of Cervia “sweet” salt.

According to an ancient tradition and a precise ceremony, this salt is donated every year to the pope. Cervia salt is therefore one of the products placed on the table of the Holy Father.

pb-563-img-Bocconcini-di-manzo-con-primavera-di-pinzimonio-1Also very tasty are the salts aromatised with herbs from the Casola Valsenio garden to be sprinkled on meat, fish and vegetables. Numerous salt-based recipes can be enjoyed in the restaurants of Cervia, from sea-bass cooked in a salt crust to fillets of sardine in “sweet” salt.

The salt-pans are also home to the “buratel”, the small eels cooked in a delicious soup according to a local recipe.