This month's salt of the month is Salfiore Di Romagna - "The Pope's Salt"

Salfiore Di Romagna

Origin: Cervia, Italy

History:

Cervia was once known as Ficocle. The name changed from Ficocle to Cervia, probably referring to the Acervi, great amounts of salt left in the local evaporation pods. After a long series of events, it became part of the Papal States.

https://en.wikipedia.org/wiki/Cervia http://www.turismo.comunecervia.it/en/discover-the-area/ http://www.turismo.comunecervia.it/en/discover-the-area/art-and-culture/museums-galleries/musa-salt-museum

Link to buy:

https://shop.salinadicervia.it/catalogo-articoli https://smile.amazon.com/Salfiore-Romagna-Popes-Salt-Sale/dp/B000J4IT1O/

"Salt production at Cervia, a small town between Ravenna and Cesenatico on Italy’s Adriatic coast, dates back more than 2,000 years, beginning with a mixed history dealing with the Umbrans and Greeks. Its name comes from the Latin “acervus” meaning a mound of white salt, called “white gold.”

Salfiore di Romagna is the first salt deposited in the flats in Cervia-the last remaining artisanal, seasonal, salt flats in Italy. Salfiore di Romagna is often refered to as "Il Sale dei Papi" or "Pope's Salt" as it is traditionally the seasoning sent to the Papal table. In early modern history, salt production belonged to the bishop of Cervia and was taxed heavily. Today this medium fine grain sea salt is used by saints and sinners alike to season vegetables, carpaccio, sushi, roasted meats, grilled fish, salads and more."

Review:

I bought a kilo of this stuff at Eataly in New York's financial district, intrigued that it was advertised as a "sweet salt". Indeed, as soon as it hits you get this neat disassociative moment where you think you might be tasting sugar, before it resolves to a saltiness.

I've been enjoying it particularly to enhance sweeter cooked vegetables. Great on beets, carrots, and corn. I also used it as the only salt in mashed potatoes and it added a depth to the dairy (butter and milk) that was perfect. It's granular to me, not flakey, medium grain, so could make a decent table salt replacement.