Sicily is known for its Trapani and Ravida sea salts produced from the west coast of the island. Naturally produced by evaporation and ground without washing or further refining, it has dry, glass-like crystals which make it perfect for salt mills.

However, when it comes to finishing salts the Sicilians certainly know a good thing when they see it.

Award winning chef, Chris Chown of Plas Bodegroes, Pwllheli, N Wales was enjoying a quiet meal in Sicily when he was astounded- and deeply impressed- to be offered a selection of very special Welsh sea salts.

The waiter was able to tell him where they were from and what they were.

Thanks to our superb Italian distributors and their passionate sales force, the restaurant knew that oak smoked, Taha’a vanilla, organic spiced and pure Halen Môn play an important part in the diner’s enjoyment of the food at Restaurant Oimos in Siracusa.