World Italian Culinary Week

La cucina italiana tra salute, cultura e innovazione

Italian Cuisine and Health, Culture and Ingenuity

《《Sea Salt: Salt of Life　》

Known by Homer as "divine substance" and by the Romans as "white gold," salt has long been an essential part of people's lives, not only for nutritional support, but also for economic and social relations among cultures and nations.　Sea salt is obtained by evaporation from seawater and contains iodine, which promotes metabolism and thyroid function.
Sea salt is usually little or minimally processed, leaving behind minerals and other nutrients such as magnesium, potassium, and calcium.

[Claire] A pinch of history.

Salt's role in cooking began when the need arose to preserve food for long periods of time. Thus, salting as a preservation technique was born. Even before it was used as a seasoning, salt was used in exactly this way as a preservation method and, in addition, to disinfect wounds, to separate precious metals from impurities, and even as a nutritional supplement for humans and animals.

Did you know?　[Claire] [Claire]

Roman salarium (salt and salary)
During the Roman era, salt was bartered and became an enormously profitable resource, and a road was built to transport salt from the Adriatic to Rome. This is the famous "Salarian Road".
Salt was also paid to Roman soldiers as a salary, hence the word "salary" is derived from the Latin word "salarium.

Salt and Superstition."

Salt has great historical, economic, and symbolic value and is deeply connected with ancient superstitions. It is considered bad luck to spill salt at the table, but you can avoid this by throwing a pinch behind your left shoulder. Other superstitions include not handing salt (believed to cause fights) and placing it on the doorstep to exorcise evil spirits.

*Recipes that can be made in less than 5 minutes (excluding resting time)

◎Herb Salt
Flavoring meat and fish...

Coarse salt 1kg
1 tablespoon thyme
1 tablespoon oregano
1 tablespoon rosemary
1 tablespoon Italian parsley
1 clove garlic (optional)
1 red pepper (optional)

Wash herbs well and pat dry. Roughly chop and mix with coarse salt. Place a baking sheet on a baking sheet and spread the salt and herbs out so they do not overlap. Cover with a clean cloth and let dry in a dark, cool place for at least 2 days. Allow the salt to absorb the moisture from the herbs and dry naturally. After drying, the herb salt can be stored in a glass jar or a small amount can be placed in a mill and placed on the table.