Sea Salt: A Simple Ingredient, A Real Difference

At La Corte Segreta, we use only iodised sea salt in all our preparations. This choice, more carefully considered than it might seem, directly influences the quality of our cooking.

Why sea salt?

Sea salt comes from the natural evaporation of seawater and retains essential trace elements such as magnesium, calcium and potassium. Its flavour is milder and more balanced than that of conventional refined salt.

Refined Salt Compared with Sea Salt.

Refined salt may seem convenient, but industrial processing strips away its essential qualities. Washed, bleached and deprived of its natural minerals, it becomes a depleted product with a harsher, less balanced taste. Its uniform texture is achieved through anti-caking agents that add nothing to its culinary quality. In short, refined salt is a standardised product, convenient for industry but far from offering the subtlety and richness of real sea salt such as the one we use at La Corte Segreta.

Why exclusively iodised salt?

Iodine is essential for the thyroid to function properly, and some Europeans regularly do not get enough. This choice ensures a pure, natural, consistent and technically superior ingredient for the standard of quality we want to achieve.

A historical anecdote

Salt was a strategic commodity for a long time. In ancient Rome, it was so valuable that it was sometimes used as payment. The word “salary” comes from the Latin salarium, the sum given to soldiers to buy their salt. The great Italian saltworks played a fundamental role in Mediterranean trade. Controlling salt production meant controlling food preservation, and therefore the economy and influence.

Salt seems simple. Yet, chosen well, it becomes a quiet but essential pillar of the good cooking we champion every day at La Corte Segreta.