The most ancient references, going back to 1154, describe Trapani, on the southwest corner of the island of Sicily, as already completely surrounded by sea and salt works. Trapani was, therefore, preordained as the salt capital, since even today there is nowhere else in the world where more harmonious conditions for a salt works exist. In the Trapani region the constant presence of the wind, which favors evaporation; the impermiable nature of the terrain; the use of extremely pure sea water with a high concentration of salt; and a warm, dry climate make for ideal conditions for salt works.

There is no other salt like Sicilian Sea Salt. It is simply the finest in the world; nature's best due to nature's conditions at this unique and breathtaking corner of the world. For me, it is not just the perfect salt, but it is also a memory of my grandmother who was born in the Trapani region in the small town of Castelvetrano. Her pasta was always perfect, and when the water reached a rolling boil, she threw in her Sicilian salt which flavored the pasta perfectly. Why does pasta taste so differently when eaten in Italy? There are many factors. Two of the most important are the quality of the pasta made with durum wheat flour and the proper amount of salt in the water. These are two important steps in achieving the perfect plate of pasta and Lisa's Italy solves them for you with our imported pasta of the highest quality and our Salti tablets, the perfect measurement of salt for your boiling pasta water.