Collected in the salterns of the historical lagoon of Mesologgi, fleur de sel comes in the purest of rock crystals. Without a doubt, it’s a "rock-solid” treasure that only the land of Greece could give you. It’s now your turn to hand it down to your favourite culinary creations. It’s small wonder all-natural Mesologgi rock salt is so coveted and sought after: It’s purely Greek, it’s hand-harvested, and has undergone little or no processing before being packaged.
A fleur de sel whose already premium quality becomes even more coveted with the addition of black truffle. In ancient Greece, the truffle was known as "hydnon” and was believed to be the result of the lightning bolts leveled by Zeus upon the earth. It was greatly appreciated as a gourmet treat but it was also sought after for its medicinal uses and, mainly, for its aphrodisiac effects. Pliny the Elder called truffles "Nature’s wonders” while philosopher Porphyrius hailed them as "children of the gods”. Self-growing Greek truffles are of such impressive quality that they rank amongst the finest worldwide. Truffles are gathered, rinsed, and just milled before being added to the fleur de sel. At no time during that process are there any preservatives or artificial colorings added. In that way, the salt absorbs and retains all of the truffles’ heavenly natural aromas for a long time. The fleur de sel’s crystals dissolve in the mouth allowing for a mild and refined aftertaste. You need but the tiniest amount of your fleur de sel & black truffle mix added to your dishes to turn them into rare, haute cuisine treats.
How To Enjoy
- Sprinkle it on plain, white rice, on al dente pasta, fluffy omelets, or just fried eggs sunny-side up, and wait for the taste explosion!
- After opening, store in a cool place away from sources of light
- Mesologgi fleur de sel, fresh black truffle (18%)
Throughout the ages, salt has been regarded as a precious commodity which makes food taste better and, ultimately, ushers variety and interest into our life! Many were the ancient civilizations that developed around salt thanks to salt’s irreplaceable uses as a food preservative and additive. It was considered a valued trade item to the point that it was used as a form of currency. "He is worth his salt” is an ancient expression that has survived to our days and means that someone is worth their pay or deserves our respect and admiration. It shows the importance of salt as a measurement of worth and explains why, in English, the word "salary” derives from "sal” the Latin word for "salt” since, amongst other ancient peoples, salt was used as bartering material. Many were the ancient peoples that had given salt a prominent place in their life, customs, religion, and traditions.
Ancient Greeks thought it a symbol of friendship and solidarity and clinched all of their deals with salt. The history of salt is interwoven with the path of humankind as it is indispensable for the survival of humans. So, it is only natural that in Greece, where the endlessly stretching coastal zone is a source of both beauty and nutrition, salt should be considered since primeval times an indispensable dietary staple. All-natural rock salt is produced during the evaporation of seawater and it requires little or no processing. In its raw, unprocessed form, salt contains sodium and is an excellent source of metals and trace minerals of enormous benefit to the human body. It contains 84 out of the 92 trace elements that the body requires, something that makes it an indispensable supplement to your diet. It stabilizes blood pressure and the pulse, balances glucose levels, strengthens bones, and contributes beneficially to a number of body functions. Greek, all-natural rock salt is hand-harvested crystal by crystal in the nooks and crannies of coastal rock formations and in lagoons around Greece, with the lagoon of Mesologgi being the most renowned one: a labor of love, indeed!
Don’t keep this all-natural rock salt from the bounty of the Greek seas exclusively in the kitchen. It also has a number of cosmetic uses as it is a gentle exfoliant and a great bath salt. When scattered in bathwater, its precious "white gems” make body and soul feel alive rightfully earning rock salt, the name alchemists of yore gave it: "the fifth element” after earth, water, air, and fire.
In 2006, two young men, Eleftherios Lahouvaris and Athanasios Mastroyannis, both university graduates in Agriculture but also with great experience in mushroom growing, founded "Dirfis" – a company situated Northern Evia. Being dedicated and passionate lovers of the agricultural mycology sector, they are ‘fiercely’ engaged in the cultivation of pleurotus mushrooms and in the production of products of high gastronomical and bioactive, functional value. They participate in pioneering research projects in cooperation with universities; they constantly make sure they keep up to date with the latest developments in their field. Moreover, they share their knowledge of mushrooms through international congresses and seminars.
What "Dirfis" does, is to collect and dry wild mushrooms found in the Greek forests and launch them to the market. Eleftherios and Athanasios aim at creating new products based on mushrooms and also emphasizing their nutritious and bioactive ingredients.Dirfis has installed its mushroom cultivation unit at a safety distance of 7 km from the substrate production unit to ensure that conditions of hygiene are kept high and that risk of infection during pasteurization and incubation is kept at its lowest possible level.
Dirfis chose its location at the foothills of Mount Dirfis very carefully using stringent environmental criteria. The company’s production unit is surrounded by lush vegetation and is characterized by a terrain that is ideal for the creation of the microclimate mushrooms need in order to grow. The location of the plant is free of any vehicle or industrial pollution and follows to the letter all the specifications necessary in producing wholesome products that are rid of any external polluting factors. One of the most impressive natural phenomena is how rapidly and suddenly mushrooms appear. That phenomenon is directly linked to the evaporation rate of the mycelium’s growing fruit body and osmotic pressure. By applying the appropriate ventilation and by maintaining the cultivation cabin at the right temperature and humidity, the Dirfis team ensures that the evaporation rate of its precious cultivations will remain within required levels.
Pissonas is a farming village on the foothills of the mountain range of Dirfis, on the island of Evia, northeast of the city of Chalkida.The history of the region, dates way back to ancient times. Throughout the 2500 years of its recorded history, starting from the Neolithic era, this region witnessed many conquerors - Spartans, Athenians, Macedonians, Romans, Venetians and Ottomans.In terms of its natural landscape, Evia Island is a combination of the absolutely wonderful lush green mountains and the sapphire blue water of the sea which surrounds it – a unique combination indeed! The stunning beaches, the deep blue sea with its redeeming qualities, all mingle with the majestic and imposing presence of the mountain - the rich forested peaks, the olives trees, fig trees and fir trees are all awe-inspiring!
In all likelihood, Dirfis was named after its tallest peak, Delfi, a name which changed into “Dirfis” over time. Dirfis’ peak, Delfi, is approximately 1.750m tall and in ancient times it was a place of worship of the goddess Hera. The village of Pissonas lies on the foothills of Dirfis which was quite probably named either after those who fell at some battle there (pessontes) or after the mist (poussi) which lingers in the area throughout the year. The Tower of Mostras, a medieval tower in Pissonas, is a sight worth seeing since it is still standing and remains intact. The tower was named after Spyridon Mostras, its owner, who was the last eminent landowner of the area.