Añana Salt Flakes

Description

In the oldest town in Alava (Basque Country) and in what were waters of a vast sea 200 million years ago, stands the Salt Valley of Salinas de Añana. A magnificent outdoor cultural landscape formed over more than 5,000 platforms on which the saltwater s poured to obtain salt through solar evaporation. A unique and extensive network of wooden channels distribute the water to the most remote corners of the Salt Valley.

Sal de Añana’s quality is guaranteed by both its completely traditional and organic production but also, by the acclaim and acknowledgment of some of the world’s top chefs of international renown such as Martin Berasategui, Joan Roca, Pedro Subijana, Andoni L. Aduriz, Eneko Atxa, Daniel Garcia, Diego Guerrero and Patxi Eceiza. As well as the Marques de Riscal bodega, who between all of them have a total of 22 Michelin Stars.

All these top chefs, attest the quality of Añana Salt and use it in their restaurants.