Salt has been worked from these shallow lagoons between Trapani and Marsala since Phoenician times, when the traders who built the port city of Mozia on the island in the lagoon's centre needed it to preserve fish and hides for shipping.
The saltworks still standing today, mostly around the Ettore e Infersa pans, use the same basic method: seawater channeled into progressively shallower pools until only crystals remain, ground once by windmill and now mostly by pump. Microscopic algae tint the last pools pink and orange as the water concentrates, especially at low water in late summer, and old sailing windmills with their fabric sails still stand over the white salt pyramids. A nature reserve protects the lagoon's four islands and its salt-loving plants, including a wild marigold found nowhere else on earth. Small boats cross from the shore to Mozia in minutes, timed for visitors chasing the evening light.

