Salt

Fine sea salt is best for use in pastries and pasta water as it mixes in evenly and dissolves quickly. In Sardinia, people still harvest salt from Le Saline (near Olbia), a town named for the ancient salt flats there; they rake it up and take it home to use for salting their prosciutto and pancetta. It’s also harvested commercially from the Molentargius wetlands near Cagliari. Use any good fine sea salt available in Australia, such as Sicilian Trapani sale. Salt flakes are perfect in salads or for sprinkling over a finished dish; we’re lucky in Australia to have the lovely pale pink Murray River salt flakes, which is what I like to use.