The word "afrina" is the local name for what is known as Fleur de sel. Afrina is produced only in the Mesolonghi salt pits, as there are appropriate climatic and terrestrial conditions (shallow sea, minimal waves, moderate winds, bottom without slopes). A thin crust of the first salt is created on the surface of the alopigia. Slowly, with the wind, this crust will be dripped and put as foam on the sides of the alopigia (hence the local name "afrina"). Then, when this foam is dried, it is collected only by hand by skilled workers with wooden tools. A very old technique that is known by those who gather it. Afrina is the first harvest of salt marshes. Once the pick-up is over, the salt collection will start. It is the purest form of salt and has a completely different flavor of salt. Afrina is more "sweet" with less intense salty flavor, and for this reason is well known and sought after by pastry chefs. Its crystals are crisp and aromatic, creating tasty explosions in the mouth. It is the perfect condiment for raw foods and salads, while few afrina crystals dropped a few minutes before the end of baking, will take off the taste without drying the meat. Silver Awarded Medal of Quality at the Olymp Awards 2018 Contest. It is a 100% natural product of great nutritional value, as it contains 96 minerals and trace elements in ideal proportions.