Sweet Cervia salt, Emilia Romagna - Your True Italy

Sweet Salt of Cervia

Sweet Salt of Cervia

Written with love by Francesco

The sweet salt of Cervia is a delicacy, perfect for pork products and cheeses. But can salt be sweet? Well, yes, if we are talking about “sweet” Cervia salt. Now I will explain why. First of all, let’s start with the history: the origins of the Cervia salt pans, on the Adriatic coast in the province of Ravenna, are still debated today. Some link them to the Etruscan presence, others to the Greek colonization that presumably took place three thousand years ago, but what is certain is that Cervia was already an important salt production center during the Roman era. The salt pans are man-made basins in a humid inland area that today represents the southernmost part of the so-called Po Delta Park.

Protected from the sea by a collection of dunes, this area receives water at high tide through a long canal, which is now navigable and around which the town of Cervia has evolved. The entire natural area involved in salt production is part of Salina Park, covering a total of 827 hectares.

The sweet salt of Cervia and the salt pan

And now let’s get to the point. The salt produced here is integral, in the sense that it has only undergone manual or mechanical processing without any chemical additives or correctives. The high quality of the final outcome guarantees that it is a special product, defined as “sweet” due to the purity of the sodium chloride it contains and the absence of other more bitter salts normally found in seawater. Within the Park, a group of artisans still operates the salt pan. It is called  “Salinetta del Camillone” and it can produce between 500 and 2000 kilos of salt per season. This salt has been a Slow Food Presidium since 2004 and it has many applications,  from cooking to cosmetics. You should try salt chocolate, a true culinary delicacy.

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