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Iblea
There is a reason that Italian food tastes so good (according to the Italians). Salt. The backbone of culinary civilisation stems from Sicily, which due to its volcanic nature produces salt which is naturally sundried (rather than boiled) and high in magnesium which makes it naturally sweet. The Iblea salt is from Trapani in the west of Sicily. This is a naturally sweet intense salt has no marshy flavours and needs to be used only in small quantities.
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