season as you cook.
Add to pasta water, season vegetables before roasting, or build flavour as you cook. Give the crystals time to dissolve into the dish.
Italian sea salt,made for the counter.
Sea salt from Trapani, Sicily.
One for the pot. One for the plate.
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meet your everyday pair.
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one for the pot.
one for the plate.
Coarse salt for everyday cooking. Delicate fior di sale for the final pinch. Both from Trapani, Sicily.
- Coarse cooking salt
- 500 g
- Fior di sale finishing salt
- 250 g
- Origin
- Trapani, Sicily
$34
Two refillable bottles, together in one box.
Online checkout opens at launch. Ask about the launch.
One for the pot. One for the plate.
two salts. two jobs.
a final pinch. a delicate crunch.
Pinch over tomatoes, grilled vegetables, or a finished plate just before serving. Keep the delicate crunch for the last bite.
Available individually soon
bottles to keep.
salt to refill.
Cooking salt, finishing salt,
and a refill for each.
500 g
250 g
Refill Carton · 500 g
Refill Carton · 250 g
Each carton refills its matching bottle.
Ask about availabilityTrapani · Western Sicily
before the bottle,
a landscape.
On Sicily’s western coast, seawater moves through shallow ponds. Sun and wind concentrate it until salt crystallizes. The white piles mark the harvest.
The name
the pink birds
were already here.
The shallow, salty ponds support algae, brine shrimp and other tiny aquatic life. Flamingos filter-feed here, and pigments in that diet tint their feathers pink. The same living landscape that makes the salt gave Pink Bird its name.
Read the full origin storyRefill cartons · coming soon
keep the bottle.
keep cooking.
When the salt runs out, the bottle stays. Refill with the same salt from Trapani.
Meet the refills
Worth making.
Recipes from the Pink Bird kitchen.
Cooking salt
Lemon pasta with crispy capers
View recipe
Serves 2
Ingredients
- 200 g spaghetti
- 2 tbsp capers, drained and thoroughly patted dry
- 3 tbsp olive oil, divided
- 1 lemon, zest and 2 tbsp juice
- 30 g finely grated Parmesan
- Fine cooking salt and black pepper
Method
- Bring a large pot of water to a boil and season with cooking salt. Cook the spaghetti until just shy of al dente. Reserve a mug of pasta water before draining.
- Heat 1 tbsp oil in a small pan over medium heat. Carefully add the dry capers and fry until crisp, about 3–4 minutes. Lift onto a paper towel.
- In a wide pan, warm the remaining oil with the lemon zest. Add the pasta, lemon juice and a splash of pasta water. Toss until glossy.
- Take off the heat. Add Parmesan gradually, tossing with more pasta water as needed. Taste before adding more salt; capers and Parmesan already bring plenty. Finish with capers and pepper.
Finishing salt
Tomatoes with whipped ricotta
View recipe
Serves 4 as a starter
Ingredients
- 250 g whole-milk ricotta
- 500 g ripe tomatoes
- 3 tbsp olive oil, divided
- 1 tsp finely grated lemon zest
- Fresh basil
- Flaky finishing salt and black pepper
Method
- Whip ricotta with 1 tbsp olive oil and lemon zest until smooth, using a whisk or food processor.
- Cut tomatoes into wedges and thick slices. Spread the ricotta over a serving plate, then arrange the tomatoes on top.
- Spoon over the remaining olive oil. Add torn basil, black pepper and a small pinch of finishing salt just before serving. Taste and adjust.
Cooking + finishing salt
Salted brown-butter cookies
View recipe
Makes about 16 cookies
Ingredients
- 170 g unsalted butter
- 150 g light brown sugar
- 75 g granulated sugar
- 1 large egg plus 1 egg yolk
- 2 tsp vanilla extract
- 225 g all-purpose flour
- 1/2 tsp baking soda
- 3 g fine cooking salt
- 170 g chopped dark chocolate
- Flaky finishing salt
Method
- Melt the butter in a saucepan over medium heat. Stir as it foams, then remove from the heat when the milk solids turn amber and smell nutty. Transfer to a heatproof bowl. Cool until warm, then add enough water to bring the butter back to 170 g.
- Whisk in both sugars, then the egg, yolk and vanilla. Mix the flour, baking soda and cooking salt separately, then fold into the butter mixture. Fold in the chocolate.
- Cover and chill for at least 2 hours. Heat the oven to 175°C / 350°F. Line two baking sheets with parchment.
- Divide into 16 portions and space well apart. Bake one tray at a time for 11–14 minutes, until the edges are golden and the centers still soft. Add a few flakes of finishing salt and cool on the tray for 10 minutes.
Cooking + finishing salt
Crispy rosemary potatoes
View recipe
Serves 4
Ingredients
- 750 g small potatoes
- 3 tbsp olive oil
- 2 tsp chopped rosemary
- Fine cooking salt
- Flaky finishing salt and black pepper
Method
- Heat the oven to 220°C / 425°F. Cover potatoes with cold water in a saucepan, season with cooking salt, and simmer until tender, about 15–20 minutes.
- Drain and let steam dry for 5 minutes. Place on an oiled baking sheet and gently flatten with the base of a glass.
- Brush with olive oil and add rosemary and pepper. Roast for 35–45 minutes, turning once, until deeply golden and crisp.
- Taste, then add a small pinch of finishing salt just before serving.
Cooking salt
White beans with lemon and herbs
View recipe
Serves 2–3
Ingredients
- 2 cans (400 g each) cannellini beans, drained and rinsed
- 2 tbsp olive oil
- 1 garlic clove, finely sliced
- 100 ml water
- 1 lemon, zest and 1 tbsp juice
- 2 tbsp chopped parsley
- Fine cooking salt and black pepper
Method
- Warm the oil and garlic in a saucepan over medium-low heat for 1–2 minutes, without browning.
- Add the beans and water. Simmer gently for 8–10 minutes, crushing a spoonful of beans to thicken the liquid.
- Stir in the lemon zest, juice and parsley. Taste, then season with cooking salt and pepper. Serve warm with bread.
Cooking + finishing salt
Roasted carrots with yogurt
View recipe
Serves 4
Ingredients
- 600 g carrots, scrubbed and halved lengthwise if thick
- 2 tbsp olive oil
- 1 tsp cumin seeds
- 200 g plain Greek yogurt
- 1 tbsp lemon juice
- Fresh dill
- Fine cooking salt, flaky finishing salt and black pepper
Method
- Heat the oven to 220°C / 425°F. Toss carrots with olive oil, cumin, a little cooking salt and pepper. Spread on a baking sheet.
- Roast for 25–35 minutes, turning once, until tender and browned at the edges.
- Stir the lemon juice into the yogurt and spread over a serving plate. Add the warm carrots and dill. Finish with a few flakes of salt to taste.
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