Perhaps my appreciation for salt started late in the game, as in a few months ago. Since growing up in the U.S., the only salt I knew came in a dark round cardboard canister called Morton's. For shame. Until reading David Lebovitz's blog post about varying tastes and textures, little did I know about salt's natural production, which produces a richer flavor and crystal texture. Even here in Spain, everyone uses the larger granulated sea salt. So by chance while in Gozo, Juan Pablo showed us the curious salt pans along the Gozo shore in Marsalforn.
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There was a small walkway leading us to the land of sodium chloride.
Embedded in the hard limestone are old seashells bathing in the sun.
We made it. Yay!
The blue squares and other geometric shapes remind me of a well-fitted stained-glass window.
Getting upclose. How do you get salt? The Mediterranean seawater fills the crevices and pans throughout the year. In the warm summer months, the crystallization of the salt takes place.
The salt is harvested when the pans are almost dry.

It's the perfect wading pool, but I stopped myself from not taking off my shoes and socks.
Marsalforn has a stretch of one kilometer of these beautifully carved salt pans.
Seriously, I'm ready for a dive.
Calm.As we headed east toward Xwejni Bay, the pans were more compact with rocky edges.
Salinity is forming as we speak.
See you soon, lovely seascape!























































