Sicily, an island famous for its sunny coastline and rich history, guards a lesser-known but extraordinarily beautiful and fascinating landscape: that of its historic salt pans. These places are not simply industrial sites, but crossroads where nature, culture and millenary traditions come together, offering the traveller an experience that transcends time and offers a spectacle of colour and life.
From the western coast, with the ancient salt pans of Trapani and Marsala, whose history is rooted in remote eras, to the eastern shores of Augusta and Priolo Gargallo, each salt pan tells a unique story, deeply linked to its land, its sea and the people who have worked there for generations. This itinerary will guide the tourist through these evocative places, revealing their secrets, biodiversity, historical importance and the unique experiences that await the modern traveller
The Salt Pans of Trapani and Paceco – A Natural and Productive Heritage
The history of the salt pans of Trapani has its roots in ancient times, dating back to the Phoenicians, some three thousand years ago. It was these skilful navigators and traders who realised the potential of this area for salt production, thanks to particularly favourable climatic conditions characterised by strong sunlight, frequent ventilation and low rainfall. Salt was a key component of the Phoenician economy at the time, given their extensive network of trade routes.
The first written record of a saltworks in Trapani is due to the Arab geographer Al-Idrisi, in the 12th century. The salt pans experienced a period of great prosperity under the rule of the Aragonese, and by the end of the 19th century there were around forty active salt pans exporting their product throughout northern Europe. In 1995, the area was designated as the ‘Riserva Naturale Orientata Saline di Trapani e Paceco’, whose management is entrusted to WWF Italy.
These salt pans are among the last remaining productive ones in Sicily, maintaining their activity throughout the year. The continuity of salt production in Trapani and Paceco for such a long time testifies to the intrinsic value of this natural resource and the strategic position of this area throughout history for trade and economic power. The transition from a purely industrial area to a protected nature reserve managed by the WWF in 1995 highlights a modern awareness of the importance of environmental conservation alongside traditional practices.
Salt extraction in the salt pans of Trapani and Paceco still largely follows traditional methods, based on the natural evaporation of seawater in a series of interconnected shallow tanks. The process is divided into five orders of tanks: the fridda, the first tank near the coast where seawater enters and concentration begins; the caselle or raw water tanks, with a higher salinity level; the messenger tanks, intermediate; the hot or made water tanks, where the water is close to saturation; and finally the caselle or caseddari, the salting tanks where the final crystallisation of the salt takes place.
Historically, windmills played a crucial role in pumping water between the vats and, in some cases, to grind the harvested salt. Many of these mills remain today as iconic elements of the landscape.
In the climatic conditions of the southern Mediterranean, the ideal relationship between the evaporating and salting surfaces is crucial. The density of the seawater increases progressively through the different basins, with the precipitation of different compounds at various Baumé degrees: first calcium carbonate, then calcium sulphate and finally sodium chloride. Salt harvesting typically takes place from April to September.
The detailed system of the five basins and the historical use of windmills demonstrate a profound knowledge of natural processes for salt production, developed over centuries. The seasonal nature of harvesting provides an important context for planning tourist visits.
The salt pans of Trapani and Paceco represent a wetland habitat of primary importance, hosting considerable biodiversity, including over 200 species of birds, both migratory and resident. This area is a key stop on the migratory route between Africa and Europe. The most representative bird species include pink flamingos, now regular visitors, avocets, the symbol of the reserve, black-winged stilts, egrets, spoonbills and several species of ducks.
The flora is equally varied, with around 450 halophyte species adapted to the saline environment, such as Salicornia,Arthrocnemum and the rare Calendula maritima. The reserve is also home to rare insect species, such as the Cephalota litorea goudoti, and the crustacean Artemia salina. The high number of bird species, over 200, including the iconic pink flamingos, underlines the ecological value of the salt marshes as a vital habitat in a landscape modified by man. The presence of around 450 species of halophytic flora demonstrates unique adaptations to extreme environmental conditions.
Salt production continues to play a significant economic role, with an increasing production of ‘Sale Marino di Trapani’ (Trapani sea salt), which has obtained PGI recognition. The salt pans are part of the ‘Salt Road’ itinerary, highlighting their cultural and historical importance. The windmills are not only functional elements, but also important visual and cultural symbols of the landscape. Historically, the salt pans were a monopoly and an important trading centre, influencing the development of Trapani’s port.
The growing production of PGI-certified ‘Sea Salt of Trapani’ testifies to a successful combination of tradition and modern market demands, contributing to the local economy. The ‘Salt Route’ initiative recognises the interconnection between the history, landscape and cultural identity of the salt pans, promoting a holistic tourism experience.
The Salt Museum is located at the Mulino Maria Stella, a restored 19th-century windmill on the Trapani-Marsala provincial road. The museum displays the history of salt production, working tools and the life of the salt workers. At the Maria Stella Mill there is also a WWF visitor centre offering information and guided tours.
The strategic location of the Salt Museum within a restored windmill offers tourists a tangible and visually appealing access point to learn about the history and industrial heritage of the salt pans. The combined presence of the WWF visitor centre facilitates access to information on both cultural and natural aspects of the reserve.
Guided tours are available throughout the year (reservation is recommended) offering insights into the salt production process and the natural environment. Birdwatching is a popular activity, with the opportunity to spot numerous migratory species. The WWF offers guided tours by appointment on Wednesdays, Fridays and Saturdays. The recommendation to book tours suggests a high demand and highlights the value of an expert-led exploration of the salt pans.
The specific mention of birdwatching responds to a growing interest in nature tourism. The limited availability of WWF visits implies the need for careful planning on the part of visitors.
The main gastronomic product is ‘Trapani Sea Salt’ PGI, used in the local cuisine. Although extracts do not provide details of specific dishes, the historical importance of salt for food preservation in Sicily suggests its fundamental role in local gastronomy.
The recognition of ‘Sale Marino di Trapani’ with the PGI designation not only guarantees its quality and origin, but also positions it as a key element of local culinary identity, encouraging tourists to seek out authentic regional flavours. The historical use of salt for preservation suggests that preserved fish and other local specialities could be linked to this tradition.
Numerous windmills, in various states of preservation (some restored, others in ruins), dot the landscape, serving as witnesses to the past. The old factory (‘the old mill’) is also part of the industrial heritage.
Some windmills have been restored but are not in operation, serving mainly as visual attractions. The contrast between the restored windmills, both functioning and non-functioning, offers a layered understanding of the site’s history: both its manufacturing past and its current role as a historic landscape. The ‘old factory’ hints at a broader industrial narrative that goes beyond the windmills alone.
The ‘Salt Road’ itinerary suggests potential related events or activities. The WWF website mentions specific events such as ‘Ambientiamo Nubia’, a nature photography meeting, and the ‘White Gold’ photography exhibition. The existence of the ‘Salt Road’ route implies a potential for organised cultural events and festivals focusing on the history and traditions of salt production. The specific examples of events listed on the WWF website demonstrate an ongoing engagement with the natural and cultural heritage of the area.
The Marsala Salt Pans and the Stagnone – Between Phoenicians and Spectacular Sunsets
The salt pans of Marsala, located within the Oriented Nature Reserve ‘Isole dello Stagnone di Marsala’, also boast ancient origins, dating back to the Phoenicians, among the first to exploit the area for salt extraction. Pliny the Elder mentioned salt cultivation in this area in Roman times. The construction of the Ettore and Infersa salt pans was authorised in the late 15th and early 16th century. Frederick II mentioned the salt pans in the Constitutions of Melfi, making them a monopoly of the crown.
The constant mention of Phoenician origins in multiple sources underlines the profound and lasting impact of this ancient civilisation on the landscape and economy of western Sicily. Recognition by figures such as Pliny the Elder and Frederick II highlights the continuing importance of Marsala’s salt pans throughout different historical periods.
As in Trapani, Marsala uses a system of interconnected shallow pools for natural evaporation. The water flows through successive basins, increasing salinity. Windmills are used to pump the water when transfer by gravity is not possible, employing Archimedes’ screw. The process involves filling tanks with water from the lagoon, allowing it to evaporate and then transferring the concentrated brine to subsequent tanks until it crystallises.
The salt is collected and often piled into pyramids covered with terracotta tiles (‘ciaramire’) for drying. The pink colour of some tanks is due to the presence of the algae Dunaliella salina. The ‘fior di sale’ is collected from the surface of the water with special nets. The specific mention of Archimedes’ screw in connection with the windmills provides a detail on the historical engineering used in the salt production process in Marsala.
The explanation of the pink colour due to the algae Dunaliella salina adds a unique visual element that distinguishes the salt pans of Marsala and can be a significant attraction for tourists. The practice of harvesting ‘fior di sale’ highlights a specialised and artisanal aspect of salt production.
The reserve encompasses the Stagnone lagoon and four islands (Mozia, Isola Grande/Lunga, Schola, Santa Maria), hosting a diverse flora and fauna adapted to the saline environment. The vegetation includes xerophilous species such as Suaeda maritima,Atriplex halimus and various species of Salicornia, as well as the endemic Calendula maritima. The lagoon is an important habitat for various fish species (gilthead bream, bass, mullet, eel, etc.) and numerous species of migratory birds, including flamingos, herons and wild ducks.
The inclusion of islands within the Stagnone Reserve creates a more complex and diverse ecosystem than the purely continental salt pans, offering opportunities for boat trips and exploration of different habitats. The presence of both diverse fish and bird species makes the area attractive to both fishing enthusiasts (where permitted) and bird watchers. The mention of endemic flora such as the Calendula maritima highlights the unique ecological characteristics of this specific stretch of coastline.
The salt pans remain economically active and represent an important agro-food pole in the Mediterranean. The area has a strong cultural link with the history of Sicily and Mediterranean civilisations, with salt considered a precious ‘white gold’. The salt pans and the Stagnone have been used as locations for films and television series, indicating their visual and cultural appeal. In 2015, the salt pans were chosen as a ‘place of the heart’ by Italians during the Milan Expo.
The designation as an important food hub in the Mediterranean underlines the continued economic importance of salt production in Marsala on a broader scale. The reference to salt as ‘white gold’ captures its historical and cultural value. The use of the area as a film location suggests that its aesthetic appeal resonates with a wider audience, beyond those interested in salt production or nature. Recognition as a ‘place of the heart’ indicates a strong emotional connection for the Italian population.
Saline Ettore Infersa is a key place for visitors, offering guided tours that explain the history and production process. Tours often include a video introduction and walks through the salt pans. Isola Lunga, part of the reserve, offers ‘salt tourism’ experiences, including nature and wellness trails.
The presence of Saline Ettore Infersa as the main reference point for visitors indicates a focus on providing information and structured experiences related to salt production. The concept of ‘salt tourism’ on Isola Lunga suggests a diversification of the tourist offer, which goes beyond traditional sightseeing to include wellness and nature-related activities. The combination of video introductions and guided walks appeals to different learning styles and preferences among tourists.
Unique experiences include sunset aperitifs, boat excursions to the Stagnone islands (such as Mozia and Isola Lunga) and even the possibility of a salt bath experience on Isola Lunga. Isola Lunga offers a ‘salt resort’ with a restaurant, bar, rooms and a beach. Saline Ettore Infersa offers experiences such as ‘Salinai per caso’ and salt tasting.
The variety of unique tourism experiences available at the Marsala salt pans, ranging from passive enjoyment such as sunset aperitifs to active participation such as ‘salt workers for a day’, caters to a broad spectrum of tourism preferences and creates opportunities for memorable and engaging travel experiences. The existence of a ‘salt resort’ on Isola Lunga positions the area as a destination for longer stays and deeper exploration.
Salt is obviously a key product, with opportunities for salt tasting. Historically, salt was crucial for the preservation of fish (especially tuna, given its proximity to tuna fisheries), suggesting a link to local seafood cuisine. The ‘Mamma Caura’ sunset bar offers various dining options, potentially incorporating local ingredients and traditions. The ‘Salt Tasting’ offers a unique dining experience directly related to the salt pans.
The historical reliance on salt for tuna preservation strongly suggests that tuna dishes are a significant part of local gastronomy in the Marsala area. The presence of dining options at ‘Mamma Caura’ indicates a connection between the scenic beauty of the salt pans and the local culinary scene.
Windmills are iconic elements of the Marsala salt-pans landscape, many of which have been restored and some of which are still functioning. Saline Ettore Infersa shows a restored windmill. The many restored and functioning windmills in the salt pans of Marsala serve as prominent and picturesque landmarks, visually defining the landscape and offering a tangible link to the area’s industrial past.
The focus on restoration suggests a commitment to preserving this architectural heritage for tourism and cultural appreciation. The restored windmill at Saline Ettore Infersa probably serves as a key visual and educational element for visitors.
The website seisaline.it, associated with Saline Ettore Infersa, has an ‘Events’ section, suggesting potential local events related to the salt pans. The presence of a dedicated ‘Events’ section on the Saline Ettore Infersa website indicates a proactive approach to the organisation and promotion of events related to the salt pans, which could include cultural festivals, gastronomic events or nature-related activities, enhancing the tourism experience.
The Salt Pans of Augusta – A Natural Oasis Reconquered
The salt pans of Augusta date back to the 16th century. Their importance is attested by historians such as Pliny the Elder, who mentioned the ‘Megaric salt’ attributable to the nearby Megara Iblea. The salt pans were divided by the construction of the railway at the end of the 19th century and later closed after the construction of a petrochemical hub.
Today, they are a protected natural area, recognised for its biodiversity. The historical reference to ‘megaric salt’ by Pliny the Elder suggests that the salt produced in the Augusta area was of high quality and renowned since ancient times. The closure due to industrial development followed by their designation as a protected natural area illustrates a significant change in the purpose and value of the area over time, highlighting the impact of industrialisation on traditional practices and the subsequent focus on environmental conservation.
The area is now a nature reserve, with an emphasis on the conservation of its ecosystem and birdlife. There are concerns about maintenance and accessibility, suggesting ongoing conservation challenges. The primary focus on the Augusta salt pans as a nature reserve indicates that tourism here is likely to be focused on nature observation, particularly birdwatching.
Reported concerns regarding maintenance and accessibility suggest that although natural beauty is present, the infrastructure for tourism may be less developed than in other saline areas in Sicily, and potential visitors should be aware of this.
The salt pans are home to a diverse avifauna, including migratory species such as pink flamingos, avocets, black-winged stilts and several ducks. The flora is typical Mediterranean scrub. The presence of pink flamingos as a key migratory species makes the Augusta salt pans a significant location for birdwatchers hoping to spot these iconic birds. The description of the flora as ‘typical Mediterranean scrubland’ provides a general understanding of plant life adapted to the coastal environment.
Historically, they were important for salt extraction, particularly for the preservation of fish and meat. The mention of Pliny the Elder indicates a past cultural significance. Today, their importance lies mainly in their natural and ecological value, although there is a desire for better promotion as a tourist destination.
The historical economic importance for fish conservation links the salt pans to the broader maritime traditions of the Augsburg area. The current emphasis on natural and ecological value reflects a modern focus on biodiversity and the potential for eco-tourism in a region that has also experienced industrial development. The desire for better tourism promotion suggests a recognition of the area’s potential to attract visitors beyond birdwatchers.
One extract mentions a small house from which visitors can admire the view. Another refers to a long promenade along the sea and the salt pans. The limited information on visitor infrastructure suggests that the Augusta salt pans may offer a more informal and less structured tourist experience than Trapani and Marsala. The presence of a viewpoint and footpath indicates basic accessibility for those wishing to explore the natural environment independently.
Birdwatching is a key tourist activity, especially for spotting pink flamingos. Nature walks along the shoreline offer panoramic views, including Mount Etna in the background. The emphasis on birdwatching as the main tourist activity aligns with the area’s current status as a nature reserve and its recognised biodiversity. The striking backdrop of Mount Etna adds a unique visual appeal to nature walks, making the experience more memorable.
Historically, salt was used to preserve fish, which is a significant aspect of Syracuse cuisine (the province to which Augusta belongs). Ancient writings praised the quality of Augusta’s salt. Syracuse cuisine still features preserved anchovies, sardines and tuna. The historical reputation of the quality of Augusta’s salt and its traditional use in fish preservation suggest that tourists interested in local gastronomy could find high quality preserved fish in the Augusta area and the wider Syracuse area, potentially linked to this historical salt production.
The salt pans were altered by the construction of the railway and petrochemical hub, suggesting a significant impact on any original industrial architecture. The current focus is on the nature reserve aspect. The significant alterations due to the construction of the railway and petrochemical hub probably mean that tourists should not expect to see well-preserved historic industrial architecture related to salt production in Augusta, unlike Trapani and Marsala. The emphasis on the nature reserve indicates that the main attractions are now ecological rather than architectural.
The enjoysicilia.it website may list events in the Augusta area. An extract mentions discussions on the conservation of the area, which could potentially lead to future events or initiatives. Given the ongoing discussions on conservation, there is the possibility of future events or initiatives focusing on the natural and cultural heritage of the Augusta salt pans. Tourists should consult local event listings, such as enjoysicilia.it, for possible activities during their visit.
The Salt Pans of Priolo Gargallo – An Example of Environmental Revival
Salt production in the Priolo area (historically known as Saline Magnisi) dates back to ancient Greece, flourishing thanks to the favourable climate. It was closely linked to tuna fishing (tonnare), with the salt used for preservation. The salt pans experienced periods of prosperity and decline under various rulers. Industrialisation in the 20th century led to the abandonment of the salt pans and a significant environmental impact, including their use as a landfill site.
In December 2000, the area was established as the Oriented Nature Reserve Saline di Priolo, managed by LIPU. The long history of salt production in Priolo, dating back to ancient Greece, highlights the area’s enduring suitability for this activity. The strong historical link with tuna fishing underlines the interconnection of several traditional industries in the region. The transformation from a degraded industrial site to a protected nature reserve managed by LIPU provides a compelling narrative of environmental restoration and nature’s potential to regain landscapes impacted by man.
The establishment of the reserve by LIPU in 2000 marked a turning point, focusing on protecting the remaining wetland habitat for migratory and resident birds. LIPU undertook significant efforts to clean up the area, create nature trails and build birdwatching huts.
The return of the pink flamingos to nest in 2015 was a great success story and a symbol of environmental recovery. LIPU’s active role in the Priolo salt pans demonstrates the crucial contribution of non-governmental organisations in environmental conservation and habitat restoration. The creation of infrastructure such as paths and huts makes the reserve accessible to tourists and improves their birdwatching experience. The successful nesting of pink flamingos serves as a powerful symbol of the reserve’s ecological recovery and its importance for biodiversity.
The reserve is remarkably biodiverse, with more than 245 bird species observed (more than half of the Sicilian and about 40 per cent of the Italian total). It is vital for migratory birds passing along the eastern Sicilian coast. Notable species include pink flamingos (nesting), various herons and rare species such as the greater heron.
LIPU has created artificial islands to improve biodiversity. The exceptional number of bird species recorded in the Priolo reserve, especially considering its location within an industrial area, underlines its critical importance as a biodiversity hotspot and vital stopping point for migratory birds along Sicily’s east coast. LIPU’s active management of the habitat, including the creation of artificial islands, demonstrates a commitment to maximising the ecological value of the reserve.
Historically, salt production was a major economic activity and source of employment. Today, its importance lies in its ecological value and potential for sustainable tourism. The reserve has become a symbol of environmental renaissance and attracts ornithologists and birdwatchers.
The area has received recognition as one of Italy’s most beautiful oases. The transition from an economy based on salt production to one focused on ecological conservation and sustainable tourism in Priolo represents a modern approach to land management that prioritises environmental values. The recognition of the reserve as one of Italy’s most beautiful oases enhances its attractiveness as a tourist destination and highlights the success of environmental restoration efforts. The attraction of ornithologists and birdwatchers indicates a niche for specialised tourism that can contribute to the local economy in a sustainable manner.
LIPU Visitor Centres and Educational Trails
The LIPU reserve has a visitor centre with educational materials and a nature library. Nature trails have been created, including accessible paths and observation huts. Guided tours are available for groups and schools. The provision of a visitor centre with educational resources and a nature library by LIPU demonstrates a commitment to educating the public about the ecological importance of the Priolo salt pans.
The creation of accessible nature trails and observation huts ensures that visitors of all abilities can experience and appreciate the biodiversity of the reserve. The availability of guided tours offers opportunities for more in-depth learning and interpretation of the natural environment.
Specialised birdwatching is the main tourist attraction. The annual flamingo ringing event is a unique and significant event for bird lovers. The primary focus on specialised birdwatching positions the Priolo salt pans as a key destination for ornithologists and birdwatchers. The annual flamingo ringing event offers a rare and potentially moving experience for visitors interested in conservation efforts and wildlife research.
The historical connection to tuna fishing suggests that local gastronomy may feature tuna dishes, although not directly related to salt production today. Salt was historically used to preserve food in the area.
Although salt production has ceased, the historical link with tuna fishing suggests that fresh or preserved tuna dishes could be considered a local culinary speciality in the Priolo Gargallo area, reflecting the region’s maritime heritage. The past use of salt for preservation indicates a historical influence of salt on local food preparation and preservation methods.
There may be some remains of the old salt pans and infrastructure, although the focus is now on the natural environment. A wooden replica of a windmill has been built for educational purposes. The presence of remnants of the old salt works offers a subtle reminder of the area’s industrial past, even as nature has reclaimed the landscape. The construction of a wooden replica of a windmill for educational purposes indicates an effort to preserve the memory of traditional salt production methods and associated architectural elements.
The annual flamingo ringing is a significant event. LIPU organises guided excursions and environmental education initiatives, which could be considered events for tourists. Outdoor concerts and shows have also been organised in the past.
The annual flamingo ringing event is a unique and highly specialised event that could attract ornithologists and birdwatchers from all over the world. The regular guided excursions and environmental education initiatives organised by LIPU provide continuous opportunities for tourists to learn about and interact with the ecology and conservation efforts of the reserve. The past organisation of outdoor concerts and performances suggests potential for broader cultural events that integrate nature and art.
Practical Tips for Tourists
The best time to visit the Sicilian salt pans varies depending on the interest of the tourist. Spring is ideal for observing nesting birds in Trapani and Paceco, while specific times of the year are better for spotting flamingos in Augusta and Priolo. It is advisable to wear comfortable clothes and shoes suitable for walking, carry binoculars for birdwatching and protect yourself from the sun.
It is essential to respect the environment and fauna of these protected areas, avoiding disturbing the birds and their habitats. It is highly recommended to book guided tours, especially for the salt pans in Trapani and Marsala, and the excursions organised by LIPU in Priolo.
Sicily’s historic salt pans offer a unique and unforgettable experience, a real journey through the white gold that has shaped the history, economy and culture of this island. From the millenary salt pans of Trapani and Paceco, still productive today and a treasure trove of biodiversity, to the spectacular salt pans of Marsala with their fiery sunsets and salt tourism experiences, passing through the reconquered natural oasis of Augusta and the example of environmental rebirth represented by the salt pans of Priolo Gargallo, each stage of this itinerary reveals a different and fascinating aspect of this extraordinary heritage.
Readers are encouraged to embark on this journey to discover the beauty and significance of these unique landscapes, immersing themselves in their history, admiring their nature and having experiences that will leave an indelible mark.