Sicily’s ancient salt industry, often referred to as its “white gold,” traces its origins back to the Phoenicians around 900 BC. These skilled traders established salt pans along Sicily’s western coast, recognizing the value of natural salt marshes. Salt became an indispensable commodity, used for preserving food and trading across the Mediterranean. The Carthaginians later expanded the salt flats in places like Mozia, turning the region into a hub for maritime trade. By the Roman era, advanced engineering techniques enhanced production, with reservoirs and evaporation ponds extracting salt efficiently from seawater.

During the Middle Ages, Sicily’s salt pans became a contested resource among various ruling powers. The Arabs introduced innovative techniques that boosted production, while the Normans and feudal lords fought for control over this lucrative industry. By the 16th century, under Spanish rule, windmills were constructed to pump brine and grind salt stones, modernizing infrastructure further. This ensured steady production and trade, making Sicilian salt a prized export across Europe. At its peak in the 1860s, Sicily produced over 100,000 tonnes of salt annually, reaching markets as far as Russia and Norway.

The decline of traditional salt production began in the mid-20th century due to industrialization. Despite this downturn, sites like Marsala and Trapani remain culturally significant. Today, these salt pans are celebrated for their scenic beauty and ecological importance. They support diverse ecosystems and attract migratory birds. Efforts to preserve them have transformed these ancient landmarks into popular tourist destinations showcasing Sicily’s rich heritage.

Mozia Island’s lagoon exemplifies Sicily’s enduring legacy of salt production. Its shallow waters have been used for millennia to extract salt naturally through evaporation. The ruins of Carthaginian trading posts on Mozia highlight its historical significance as a Mediterranean trade center. Visitors can explore these evocative remnants while learning about traditional harvesting techniques still practiced today.