An evocative place where the culture of salt has shaped the territory in the wake of a centuries-old tradition passed down through generations. A rare record of a heavily man-made production environment with strict respect for nature. The Ettore and Infersa Salt Works, despite centuries of operation, are in perfect shape today. Sea salt production still takes place thanks to 3 natural determinants: sun, sea, and wind. Each production cycle lasts on average between forty and ninety days, depending on the variability of weather conditions; the first harvest usually takes place in July, when the rind has reached about eight centimeters thick; the last one ends in September.

Sea salt is obtained by a process of evaporating seawater, according to a simple and ingenious method of “fractional crystallization,” which allows us to enhance all its qualities. The striking 6-blade windmills are original, still-active examples of industrial archaeology. Today they undoubtedly give a unique character to the landscape of our salt pans, canals, salt pans, heaps, and piles of sea salt. They were once essential for grinding salt. The annual production of our salt pans is about ten thousand tons.