The food cooked on the same tile takes the right amount of salt they need, independently. The salt of the saltern is a sea salt produced, harvested and packed in the traditional manner. Not artificially dried, keeps its natural moisture (2%), which is typical of unrefined sea salt, allowing the presence of all the elements present in seawater, such as iodine, zinc, copper, manganese, iron, magnesium and potassium. It has always been known as a salt cake, not because salting has a lower capacity, but to a more limited presence of bitter salts such as sulfates of magnesium, calcium, potassium and magnesium chloride, that is, of those substances for the insoluble, which give the rooms that bitter aftertaste less pleasing to the palate.
There is only table salt, coarse and fine, but there are different salts in composition and taste. Much of the common kitchen salt, rock salt is that sea salt, suffered heavy treatments such as drying, refining, bleaching, grinding and comes with added anti-caking agents in order to increase the spread. Because of all these processes the minerals originally present are dispersed. Among these also the iodine, which will subsequently be reintroduced chemically. Having a taste artificially too strong, desensitizes our taste buds, leading to more and more salt.
Educating the taste and a healthy diet means replace the role of salt as a bringer of minerals and trace elements that allow our body to function optimally.