{"id":66008,"date":"2021-04-20T06:43:38","date_gmt":"2021-04-20T06:43:38","guid":{"rendered":"https:\/\/relaisgourmet.com\/alla-scoperta-del-sale-di-anana\/"},"modified":"2026-03-30T20:14:59","modified_gmt":"2026-03-30T20:14:59","slug":"alla-scoperta-del-sale-di-anana","status":"publish","type":"post","link":"https:\/\/relaisgourmet.com\/it\/alla-scoperta-del-sale-di-anana\/","title":{"rendered":"Alla scoperta del sale di A\u00f1ana"},"content":{"rendered":"<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full is-resized\"><img fetchpriority=\"high\" decoding=\"async\" src=\"https:\/\/relaisgourmet.com\/wp-content\/uploads\/2021\/04\/alava-salinas-anana-t.jpg\" alt=\"\" class=\"wp-image-19762\" width=\"516\" height=\"310\" srcset=\"https:\/\/relaisgourmet.com\/wp-content\/uploads\/2021\/04\/alava-salinas-anana-t.jpg 615w, https:\/\/relaisgourmet.com\/wp-content\/uploads\/2021\/04\/alava-salinas-anana-t-300x180.jpg 300w, https:\/\/relaisgourmet.com\/wp-content\/uploads\/2021\/04\/alava-salinas-anana-t-600x360.jpg 600w\" sizes=\"(max-width: 516px) 100vw, 516px\" \/><\/figure>\n<\/div>\n<p>Tra gli abbondanti prodotti disponibili nei Paesi Baschi, c&#8217;\u00e8 solo un ingrediente locale che conquista l&#8217;approvazione degli chef della regione. Il sale di A\u00f1ana \u00e8 stato addirittura premiato con una stella Michelin.   <\/p>\n\n<p>Alcuni buongustai si dirigono a San Sebastian per assaggiare l&#8217;effervescente vino txakoli, gli spicchi di formaggio Idiazabal e i barattoli di peperoni guindilla. Ma alcuni viaggiatori potrebbero voler portare con s\u00e9 un ingrediente essenziale della gastronomia basca: il sale di A\u00f1ana.   <\/p>\n\n<h2 class=\"wp-block-heading\"><strong>Sale di A\u00f1ana: un sale unico<\/strong><\/h2>\n\n<p>In primo luogo, il minerale pi\u00f9 famoso della regione, il sale di A\u00f1ana, viene tradizionalmente raccolto dalle sorgenti di un antico mare a El Valle Salado, nel sud-ovest dei Paesi Baschi. Il Fleur de sel d&#8217;A\u00f1ana \u00e8 una variet\u00e0 delicata che viene raccolta a mano dalla superficie della valle durante il processo di evaporazione. Si distingue facilmente dai ciottoli rosa dell&#8217;Himalaya e dalle piramidi di Maldon. I suoi chicchi sono bianchi, piatti come la roccia e di dimensioni variabili, come frammenti di vetro lattiginoso rotto.   <\/p>\n\n<p>Mart\u00edn Berasategui, chef del suo ristorante omonimo, definisce l&#8217;A\u00f1ana la &#8220;Rolls-Royce dei sali&#8221;. \u00c8 un sentimento condiviso da molti chef baschi. <\/p>\n\n<h2 class=\"wp-block-heading\"><strong>Non solo sale<\/strong><\/h2>\n\n<p>Il sale di A\u00f1ana non solo \u00e8 una parte essenziale della cucina basca, ma \u00e8 anche parte integrante della sua cultura. La valle del sale \u00e8 stata un importante motore economico della regione fin dal Medioevo. All&#8217;epoca era sotto il controllo di una comunit\u00e0 di lavoratori del sale e ospitava pi\u00f9 di 5.000 piattaforme utilizzate per raccogliere l&#8217;oro bianco.    <\/p>\n\n<p>Poi, a met\u00e0 del 1900, i mercati sempre pi\u00f9 competitivi portarono l&#8217;associazione dei lavoratori del sale di A\u00f1ana - Gatzagak - a ridurre i costi. Per farlo, introdussero nelle saline un materiale da costruzione pi\u00f9 economico e meno resistente: il cemento.   <\/p>\n\n<p>Cos\u00ec, con una nuova enfasi sulla redditivit\u00e0, il sale \u00e8 stato sfruttato in modo eccessivo. Le pratiche sostenibili che avevano caratterizzato la valle per generazioni iniziarono a scomparire. Gli operai abbandonarono il loro lavoro, l&#8217;area si deterior\u00f2 e El Valle Salado quasi scomparve.  <\/p>\n\n<p>Scopri altre curiosit\u00e0 sul Foie Gras e sui Paesi Baschi sul <a href=\"https:\/\/relaisgourmet.com\/blog-foies-gras-actualite\/\">nostro Blog<\/a> e gustose ricette nella sezione <a href=\"https:\/\/relaisgourmet.com\/recettes-de-foies-gras\/\">Ricette<\/a> del nostro sito!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tra gli abbondanti prodotti disponibili nei Paesi Baschi, c&#8217;\u00e8 solo un ingrediente [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2270],"tags":[],"class_list":["post-66008","post","type-post","status-publish","format-standard","hentry","category-non-classificato"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.3 (Yoast SEO v27.3) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Il sale di A\u00f1ana: un tesoro gastronomico<\/title>\n<meta name=\"description\" content=\"Sel d&#039;A\u00f1ana: un prodotto naturale e antico proveniente dalle saline basche in Spagna.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/relaisgourmet.com\/it\/alla-scoperta-del-sale-di-anana\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Alla scoperta del sale di A\u00f1ana\" \/>\n<meta property=\"og:description\" content=\"Tra gli abbondanti prodotti disponibili nei Paesi Baschi, c&#039;\u00e8 solo un ingrediente locale che conquista l&#039;approvazione degli chef della regione. 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