A very special outdoor ride
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Thinking about a very special way to spend a day en plain air? That’s maybe something suitable for you!
The Cervia salt pan is un untouched place that reminds us how valuable salt is and what an amazing work has to be done to extract it from the sea.
In the area around Cervia you could have a real experience, visitors will be offered the chance to become saltworkers for a day and extract salt together with “real” saltworkers (each Tue from mid June to end of August).
Let’s have a bit of history: from the Roman period to the beginning of the 20th century, the coasts of the Upper Adriatic Sea were scattered with salt pans. The most efficient ones were without a doubt Cervia salt pans: already existing in ancient times, during the Middle Ages and in the following centuries, they were among the most important salt pans of the Adriatic Sea.
Cervia pinewood represents the last remains of an old forest which covered, almost without any interruption, the Adriatic coast from the river Reno to south of the town of Cervia. The Salt pans in Cervia are a 827 ha wetland, situated in a low land behind the coast and linked to the sea by two canals – Pino canal and Bova canal.
Today the Visitor Center is the departure point for guided visits to Cervia Salt pans. It includes a route giving the opportunity to deal both with the historical and economic issues linked to salt production and the naturalistic features characterizing the Salt pans environment.
The Camillone saltpan is the last of the 144 small saltpans existing before salt production was turned into industrial in 1959. Salt here is still extracted but for demonstration only, that is to make visitors understand the salt workers’ hard work.
During the whole summer season, June to September, guided tours are offered by the Cultural Association “Civiltà Salinara” on Thursdays and Sundays at 5 pm. Visitors are shown the different salt collection phases.
Today as in the past, the whole saltpan production is still handcrafted, using wooden tools and ancient methods. During visits, salt workers show visitors their work and also explain them why Cervia’s salt is known as being “sweet”. As a matter of fact, it does not contain any bitter salts which, thanks to the local climate and to the daily salt collection, do not have a chance to deposit. In 2004, salt extracted at “Camillone” saltpan was made a “Slow Food” product.
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