Salted Dark Chocolate Truffles


  • 200g dark chocolate (at least 70% cocoa), finely chopped

  • 1/2 cup heavy cream

  • 1 tablespoon unsalted butter

  • 1 teaspoon vanilla extract

  • 1/4 teaspoon Sale Marino di Trapani (or to taste)

  • Cocoa powder, for dusting (optional)

  • Chopped nuts or shredded coconut, for coating (optional)


  1. In a small saucepan, heat the heavy cream over medium heat until it just starts to simmer. Remove from heat immediately.

  2. Add the chopped dark chocolate and butter to the hot cream. Let it sit for a minute to soften the chocolate, then stir gently until smooth and well combined.

  3. Stir in the vanilla extract and Sale Marino di Trapani until evenly distributed. Taste and adjust the saltiness if needed.

  4. Transfer the mixture to a bowl and let it cool to room temperature. Then cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until the mixture is firm enough to shape.

  5. Once chilled, use a teaspoon or a melon baller to scoop out small portions of the chocolate mixture. Roll each portion between your palms to form smooth balls.

  6. If desired, roll the truffles in cocoa powder, chopped nuts, or shredded coconut to coat them evenly. Place the coated truffles on a parchment-lined baking sheet.

  7. Chill the truffles in the refrigerator for another 30 minutes to firm up before serving.

  8. Enjoy these indulgent Salted Dark Chocolate Truffles as a sweet treat with a hint of savory goodness from the Sale Marino di Trapani!

Lemon Herb Baked Cod with Trapanese Style Tomato Sauce


For the fish:

  • 4 cod fillets (about 6 ounces each)
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • Zest of 1 lemon
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh basil, chopped
  • Salt and pepper to taste
  • Sale Marino di Trapani, to taste

For the Trapanese Style Tomato Sauce:

  • 2 cups cherry tomatoes, halved
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1/4 cup fresh basil leaves, chopped
  • Sale Marino di Trapani, to taste



  1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil or non-stick cooking spray.

  2. In a small bowl, whisk together the olive oil, minced garlic, lemon zest, lemon juice, chopped parsley, chopped basil, salt, and pepper to create the marinade for the cod.

  3. Place the cod fillets in the prepared baking dish. Pour the marinade over the fillets, making sure they are evenly coated. Allow them to marinate while you prepare the tomato sauce.

  4. In a separate bowl, combine the halved cherry tomatoes, minced garlic, olive oil, chopped basil, and Sale Marino di Trapani. Toss until the tomatoes are well coated.

  5. Spread the tomato mixture evenly around the cod fillets in the baking dish.

  6. Bake in the preheated oven for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.

  7. Once done, remove the baking dish from the oven and let it cool for a few minutes before serving.

  8. Serve the Lemon Herb Baked Cod with Trapanese Style Tomato Sauce hot, garnished with extra fresh herbs if desired.

This dish pairs wonderfully with a side of roasted vegetables or a simple salad. Enjoy the flavors of the Mediterranean with this delicious and healthy meal!

Salt-Crusted Beef Tenderloin


  • 1 beef tenderloin (about 2-3 pounds)
  • 4 cups Sale Marino di Trapani (Trapani sea salt)
  • 3-4 sprigs of fresh rosemary
  • 4 cloves of garlic, minced
  • 2 tablespoons olive oil
  • Ground black pepper, to taste
  • Optional: Your favorite steak seasoning blend


  1. Preheat the Oven: Preheat your oven to 425°F (220°C).

  2. Prepare the Salt Mixture: In a bowl, mix together the Sale Marino di Trapani salt, minced garlic, and olive oil until it forms a thick paste-like consistency. Add freshly ground black pepper to taste. If desired, you can also incorporate your favorite steak seasoning blend into the salt mixture for added flavor.

  3. Season the Beef: Pat the beef tenderloin dry with paper towels to remove excess moisture. Rub the salt mixture generously all over the beef tenderloin, covering it completely. Make sure to press the salt mixture firmly onto the surface of the beef.

  4. Add Aromatic Herbs: Place a few sprigs of fresh rosemary on top of the salt-crusted beef tenderloin for added aroma and flavor.

  5. Create a Salt Bed: Spread a layer of the salt mixture on the bottom of a roasting pan or baking dish, creating a bed for the beef tenderloin to rest on.

  6. Bake: Place the salt-crusted beef tenderloin on top of the salt bed in the roasting pan or baking dish. Transfer to the preheated oven and bake for about 25-30 minutes for medium-rare, or until the internal temperature reaches your desired level of doneness. Use a meat thermometer to check for doneness - it should register around 135°F (57°C) for medium-rare.

  7. Rest and Serve: Once cooked to your liking, remove the salt-crusted beef tenderloin from the oven and let it rest for about 10 minutes. This allows the juices to redistribute within the meat. Carefully crack open the salt crust and remove it from the beef tenderloin. Slice the beef tenderloin into thick slices and serve immediately.

  8. Enjoy: Serve your Salt-Crusted Beef Tenderloin with your favorite side dishes, such as roasted vegetables, mashed potatoes, or a fresh salad. Enjoy the succulent and flavorful meat!

This recipe highlights the natural flavor of the beef while infusing it with aromatic herbs and the unique taste of Sale Marino di Trapani salt. It's sure to impress your guests and elevate any meal. Buon appetito!