Among the most recognizable symbols of the city of Marsala, of Trapani and certainly of Sicily, thanks to a skillful conservative restoration both structural and mechanical, the Ettore and Infersa Saline Mill is still functioning today. During the months of July, August, and September, twice a week, it is put into operation so that it can be admired in the scenic beauty of the salt marshes-a true historical and architectural beauty of industrial level. White sails cover the six blades capable of thus “catching” the force of the wind. Turning activates a centuries-old mechanism that rotates the stone millstones inside the mill body at a rate of more than 100 rpm. The gear wheels that trigger the millstones were made entirely of wood by Paolo Stampa, Mastru Liddu, one of the last of the Trapani shipwrights. Thanks to his knowledge and experience in woodworking, he was able to design the complex wooden mechanism of the Mill and especially put it into operation. Today the Ettore and Infersa Salt Mill represents a true masterpiece of industrial archaeology from the 1500s.

NB: It is possible to put the mill into operation upon request.

The interior of the facility can now be visited and, with modern multimedia support with touch screens and 3D animations made specifically for the salt pans, the user will be able to understand the workings of the Mill and the Salt Works, the process of Sea Salt cultivation, and the Salina ecosystem, one of the few and perfect conjunctions between man and nature.

Almost three thousand years of salt marsh work have ingrained in the population of the Trapani coast a true “salt culture.” The “know-how” acquired is an intangible heritage of great value, summarized by the phrase that Voltaire already, more than two hundred years ago, wrote:” Those who really want to discuss salt pans must come here, to the west of Sicily[…] old, very old salt pans, founded alreadỳ by the Phoenicians.” And over time this know-how has been exported throughout the Mediterranean and beyond: to Tunisia, Libya, Eritrea, all the way to Yemen, the Trapanians’ way of making salt has made school and culture.”