Thanks to the passion and long experience of the producer Massimo Daidone, the ancient Galia Saltpan re-earns its prestigious position as sea salt farm in national and international markets.

An expert connoisseur of natural mechanisms about salt formation and harvest, a careful protagonist in rescuing the ancient tradition of Trapani salt-making, Massimo is the key man for SA.NI.MA., the Company he manages along with his partners Salvatore Russo and Nicola Candela.

Our main aim is to produce only organic natural sea salt, to be used in organic sector in general and in particular in high quality food industry.

The mountains of extra-white salt, produced in Trapani Saltpans, not far from the city center, you can admire in August, are the result of a long work thanks to the sun and the wind, during summer months, in synergy with man's experience and mastery.

Massimo Daidone, has been working for decades in Galia Saltpans and endowed with his passion and experience allows SA.NI.MA. to produce a salt with high organoleptic qualities.

Saltpans activity begins in April, as the sea water is introduced, through water channels, inside the closest pools to the sea, called "first entry" basins.

In the following months, in this group of pools, which covers about 20% of the entire surface of the saltpan, there'll be the precipitation of the coals contained in the sea and at the end of this cycle a salt gradient of 6/7° Bé will be reached.

At this time, the water from the "first entry" pools is poured into another group of basins, called "service" basins, whose total surface covers the 70% of the entire saltpan.