Ep 3. Episode 3

In Episode 3 of Salt Fat Acid Heat, host Samin Nosrat travels to Italy to explore the essential ingredient of salt. She begins her journey in the small town of Cervia, where she meets a fourth-generation salt worker and learns about the traditional method of salt harvesting that has been passed down through his family.

Samin then heads to the coast to visit a family-run anchovy fishery. With the help of the owner, she learns how to prepare the anchovies in the traditional Italian style, using salt to cure them and vinegar to preserve their flavor.

Next, Samin travels to Rome to meet renowned chef and cookbook author, Alice Waters. Together, they visit a local market to gather ingredients and prepare a simple yet delicious meal of pasta with anchovies and breadcrumbs.

Finally, Samin heads to Sicily to explore the many ways salt is used in the cuisine of this region. She visits a salt works that produces a unique variety of salt used by many of the top chefs in Italy. She also meets a local chef who shows her how to make a classic Sicilian dish of sardines with wild fennel and orange, which uses the combination of salt, fat, and acid to create a perfectly balanced flavor.

Throughout the episode, Samin emphasizes the importance of salt in cooking and how it can be used to enhance the flavor of any dish. She also shows how different types of salt can have different flavors and textures, making it important to choose the right one for each recipe.

Overall, Episode 3 of Salt Fat Acid Heat is a fascinating exploration of the many ways salt is used in Italian cuisine, and how it can be used to create delicious, balanced flavors in any dish.