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DTSTART;TZID=UTC:20230601T163000
DTEND;TZID=UTC:20230909T183000
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SUMMARY:Camillone saltpan: guided tours
DESCRIPTION:Guided tours of the Salina Camillone.\nThe Salina Camillone is the last of the production salinettes remaining active. Until 1959 there were 144 of them. When the production system became industrial and the salt pans were merged into large evaporation and collection tanks\, they were all closed except for her\, which can be seen from the road that goes from Forlì to the sea. Today the Salina Camillone is an integral part of the salt museum and is worked for demonstration purposes to make known the hard work of the salt workers. \nA tradition not to be forgotten. \nGUIDED TOURS\nThe first attestation of the salt works dates back to the 10th century. d. C.\, but thanks to some recent findings it seems that it was already present in Roman times. To understand the importance of salt until the invention of the refrigerator\, just think that it was the only element that allowed to preserve food (especially fish and meat)\, as well as being indispensable to the human body. It was also used for the tanning of leathers and hides. \nCervia is so closely linked to its salt flats that its name could derive from the word acervus (cumulus): around the year one thousand\, the road that reached Cervia from Ravenna crossed the salty expanse on which the salt piles stood: the SALIS ACERVI. The travelers and merchants who passed between these piles of salt\, began to call this area “of the Acervi”. Today these mounds are also represented by the delicious “Acervi” biscuits\, delicious handmade biscuits\, with the typical shape of salt mounds. \nThe first attestation of the salt works dates back to the 10th century. d. C.\, but thanks to some recent findings it seems that it was already present in Roman times. To understand the importance of salt until the invention of the refrigerator\, just think that it was the only element that allowed to preserve food (especially fish and meat)\, as well as being indispensable to the human body. It was also used for the tanning of leathers and hides. \nCervia is so closely linked to its salt flats that its name could derive from the word acervus (cumulus): around the year one thousand\, the road that reached Cervia from Ravenna crossed the salty expanse on which the salt piles stood: the SALIS ACERVI. The travelers and merchants who passed between these piles of salt\, began to call this area “of the Acervi”. Today these mounds are also represented by the delicious “Acervi” biscuits\, delicious handmade biscuits\, with the typical shape of salt mounds. \nThe fund Camillone can produce from 500 to 2000 quintals of salt per season.\nThe production still takes place as in the past\, by hand\, with wooden tools and ancient procedures. During the visits\, the salt workers explain the work to the participants\, but also give information on the particular characteristics of the Cervese salt\, a salt called “sweet” as it lacks bitter salts which\, due to the climate and the daily harvest\, are unable to settle. \nThe location of the salt pan\, the most northerly in Italy and the characteristics of the Adriatic Sea\, ensure that the salt collected is made up of pure sodium chloride\, with a low presence of other more bitter chlorides\, such as magnesium sulfate. \nFurthermore\, the choice of not artificially drying or chemically bleaching the salt leaves it integral and highly soluble. The sweet salt of Cervia in fact maintains the humidity that derives from its path in the tanks and also its typical color\, which is not very white\, but rather contains all the shades of pink and gray that derive from the production and also historical. The sweet salt of Cervia is in fact rich in trace elements present in the mother water (and used in the wellness line) such as iodine\, zinc\, copper\, magnese\, iron\, calcium\, magnesium and potassium. \nIn 2004\, salt extracted at Camillone Saltpan was made a Slow Food product. \nThe salt workers accompany visitors to the ancient artisan salt pan upon reservation; explaining and showing the various phases of work in the saline. \nGuided tour of the Salina Camillone\nTo participate in the guided tour\, you will meet on Thursday or Sunday afternoon\, at 4.30 pm at the parking lot at the Saline Visitor Center in via Bova 61. A salt worker will accompany the attendees to the Camillone salt pan. Maximum punctuality is recommended\, and Covid 19 measures\, in respect of these workers. \nIt is possible for groups to visit the salt pan at other times by arrangement with the members of the cultural group \nSalinara Civilization at tel. 338 9507741. \n  \nWHEN YOU CAN VISIT THE CAMILLONE SALINA\nGuided tours in a foreign language\nAt the request of groups of at least 15 people it is possible to organize guided tours in English\, French and German. \nInfo and reservations at IAT Cervia 0544 974400\, iatcervia@cerviturismo.it \n\nENTRANCE FEES FOR CAMILLONE\nfull € 2.00\nreduced € 1.00 \nFREE\nUp to 12 years \n\nSCHEDULE \n5.00pm\, meeting at 4.30pm \n  \nACCESSORIES FOR HANDICAPERS \nPartially accessible to disabled people \n  \nSee also: Salinaro for a day \n  \nFonte \n 
URL:https://www.hotellemcasadeicervia.com/en/cervia-e-dintorni/camillone/
CATEGORIES:Guided tours
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