Founded in 1922, the company began with a central premise in mind. They would harvest high quality Italian salt, without compromising the local natural ecostystem.
One way they would respect this concept, as well as harvest a naturally delicious salt, would be to extract it through the ancient method of evaporation.
The salt-works which are farmed are said to have been identified as such as far back as 1154 by the Phoenicians.
Nowhere else in the world do such ideal conditions exist for the culitivation of salt: the constant presence of wind which favors evaporation, extremely pure sea water with high salt concentrations, and the warm, dry climate are all keys factors.