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Salts of the World · Italy

Trapani sea salt

Sun-and-wind sea salt from the ancient salt pans of western Sicily, dotted with old windmills.

Sale marino di Trapani

By The Salt AlmanacUpdated November 8, 2026

Illustration of Trapani sea salt
Illustration: The Salt Almanac

At a glance

OriginTrapani and Paceco, western Sicily, Italy
TypeSea salt
How it's madeSeawater evaporates in a chain of large coastal basins in the summer sun and wind. Harvests run mainly in July and August, usually about three a season.
Colour and textureThe hand-harvested, unrefined salt is greyish and more humid than other salts.
Best forEveryday cooking and finishing; good with Sicilian dishes, fish and vegetables.
Swap withSel gris or another unrefined coarse sea salt.
Protected nameThe hand-harvested salt is a Slow Food Presidium, a project that supports small traditional producers.

The story

Slow Food dates the first salt pans on this coast to the Phoenicians in the 8th century BC. Trapani salt was exported as far as Norway until the 1960s, then declined after a flood swamped the pans. Today the pans sit inside a 987-hectare nature reserve, founded in 1995, where some 170 bird species have been counted.

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Cite this page

For school projects and reports. Teachers often prefer the original sources too: see the list below.

The Salt Almanac. (2026, November 8). Trapani sea salt. https://saltalmanac.com/salts/trapani-sea-salt

Original sources

  1. Slow Food Foundation. Sale marino di Trapani (Presidium). https://www.fondazioneslowfood.com/it/presidi-slow-food/sale-marino-di-trapani/
  2. Wikipedia. Salt pans of Trapani and Paceco. https://en.wikipedia.org/wiki/Salt_pans_of_Trapani_and_Paceco