Now I only use Sicilian salt imported from Salina in Trapani, Italy. The sea water is left to evaporate and then the sea salt is extracted. So basically they are giant pools of shallow seawater.

A fizzy lemon drink from the streets of Catania is the ultimate refresher. Lucy Simon is a New York-based wine, spirits, and food writer has been with Food & Wine since the spring of 2021. A ...