Saline Ettore Infersa

When you arrive at the "Ettore Infersa" salt pans, you will find yourself in front of a historic place, dating back to the time of the Phoenicians, who planted tanks to obtain the salt and then export it throughout the Mediterranean basin. Here, the salt culture has been handed down for generations.

Even today, the production of salt takes place thanks to 3 very important natural agents: sun, sea and wind. Salt production cycles last on average between forty and ninety days, depending on the variability of climatic conditions.  The first harvest usually takes place in the month of July; the last one ends in September.

The sea salt obtained derives from a process of sea water evaporation, according to a simple and ingenious natural method of fractional crystallization; which allows all its qualities to be enhanced. In addition, the evocative and historic 6-blade windmills surround a breathtaking landscape that will give you unforgettable moments.