Sea Salt also tells the story of Chef Fabrizio’s culinary journey, beginning in his hometown of Venice, Italy, and on to the U.S. where he and his wife Ingrid have opened numerous award-winning restaurants. Additionally, the book shares personal anecdotes and techniques from Fabrizio.
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As anyone who has ever eaten at Sea Salt can attest, the restaurant did not stumble upon its name by chance. Diners begin their meal with a trio of imported salts and extra-virgin olive oil to give them an introduction to the restaurant’s central sea salt concept. As Chef Fabrizio comments in Sea Salt’s introduction, “I know there’s a huge debate about whether salt is good for you, but I found out our bodies need salt’s healthful, healing properties and that’s what inspired the restaurant’s theme. The Sea Salt cookbook is an ode of sorts to this wonderful mineral and offers many exotic recipes that showcase the versatility of salt.”

Sea Salt includes a foreword by award-winning food author Colman Andrews, former editor of Saveur, editor in chief of The Daily Meal, and author of numerous culinary books. The book also includes more than 125 stunning images from Naples photographer Vanessa Rogers.

Sea Salt was published by Story Farm, a team of award-winning writers, editors, designers, photographers, branding experts, and marketing specialists that specialize in telling stories of all kinds, ranging from gorgeous, collectible books and engaging videos to audience-building multi-channel media campaigns.