The origins of the Cervia saltworks are lost to history. Some have attributed their construction to Etruscans, others to Greek colonies (Cervia’s former name, Ficocle, supports the Greek hypothesis).
One thing is certain: salt production was already thriving in this area in Roman times. In fact, it began with a single small basin, the Camillone saltworks, which continues to produce superior salt with ancient methods to this day.
Production area
Commune of Cervia (Province of Ravenna).
Slow Food’s initiatives promote gastronomic culture, develop taste education, conserve agricultural biodiversity, and safeguard traditional foods. Today the movement has grown to encompass a worldwide association of over 80,000 members, an award-winning publishing house, the world’s first University of Gastronomic Sciences and the Slow Food Foundation for Biodiversity. It hosts more than 150,000 visitors annually at events like the Salone del Gusto.
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