JournalStories
On Salt
Three salts, three coasts, and the one we would keep if we had to choose.
3 September 2026 · 5 min read
We use three salts in the kitchen. Coarse grey salt from Cervia for the pasta water, fine salt from Trapani for almost everything else, and flakes from Marsala for the last moment before a plate leaves the pass.
“Salt is the first ingredient and the last. Everything else happens between.”
If we had to keep only one, it would be Trapani. It is clean and bright and dissolves without a trace, which is all we ask of it.
