Profumo del Chianti - 220g
As featured in the May 1, 2006 New Yorker article "Carnal Knowledge - How I became a Tuscan butcher" by Bill Buford in which he describes this salt as "indeed aromatic and evocative of summer camp when I was eight, and, having been finely pulverized, was very snowlike. But, for the next six hours, we poured fluffy salt into tiny one-and-a-half-ounce jars. Weren't machines invented to do this sort of thing?"
This jar holds a finely ground Italian sea salt infused with highly aromatic herbs, including rosemary and lavender, native to the hillsides of Chianti. Yet another unique product from Dario Cecchini, famed butcher of Tuscany.