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Saline plains, a salt mine in Bonaire, ABC Islands, Netherlands Antilles, Caribbean, Central America

Evaporation of sea water in salt pans, Museo de la Sal (Salt Museum), Las Salinas del Carmen, Fuerteventura, Canary Islands, Spain, Atlantic, Europe

Saline plains, a salt mine in Bonaire, ABC Islands, Netherlands Antilles, Caribbean, Central America

Pile of salty pretzels for sale at a street vendor stall in New York City, New York, United States of America, North America

Pile of mined salt at Maras salt marsh terraces, Salinas de Maras, Cuzco Region, Peru, South America

Piles of salt at Saline Ettore e Infersa, Saline Della Laguna, Marsala, province of Trapani, Sicily, Italy, Mediterranean, Europe

Windmill with pile of salt in the salt flats, Saline Ettore e Infersa, Marsala, province of Trapani, Sicily, Italy, Mediterranean, Europe

Salt pans still in use at El Carmen Salinas and Salt Museum on the east coast, Caleta de Fuste, Fuerteventura, Canary Islands, Spain, Europe

Salt pans still in use at El Carmen Salinas and Salt Museum on the east coast, Caleta de Fuste, Fuerteventura, Canary Islands, Spain, Europe

Salt pans still in use at El Carmen Salinas and Salt Museum on the east coast, Caleta de Fuste, Fuerteventura, Canary Islands, Spain, Europe

Rock salt mined from an underground mine is piled up at the Detroit Salt Company, the salt is used mainly for high de-icing, Detroit, Michigan, USA

Winter services vehicles are loaded with road salt at the salt storage, motorway junction Stuttgart, Baden-Wuerttemberg, Germany, Europe

Panigaccio is a type of round, unleavened bread, baked in a special terracotta and mica dish, called testo, red-heated over high heat in a bonfire or in a wood-burning oven. A batter of flour, water and salt is interposed between one text and another, to form a pile. It is typical of the Lunigiana land on the border between Liguria and Tuscany, Italy, Europe

Panigaccio is a type of round, unleavened bread, baked in a special terracotta and mica dish, called testo, red-heated over high heat in a bonfire or in a wood-burning oven. A batter of flour, water and salt is interposed between one text and another, to form a pile. It is typical of the Lunigiana land on the border between Liguria and Tuscany, Italy, Europe

Panigaccio is a type of round, unleavened bread, baked in a special terracotta and mica dish, called testo, red-heated over high heat in a bonfire or in a wood-burning oven. A batter of flour, water and salt is interposed between one text and another, to form a pile. It is typical of the Lunigiana land on the border between Liguria and Tuscany, Italy, Europe

Panigaccio is a type of round, unleavened bread, baked in a special terracotta and mica dish, called testo, red-heated over high heat in a bonfire or in a wood-burning oven. A batter of flour, water and salt is interposed between one text and another, to form a pile. It is typical of the Lunigiana land on the border between Liguria and Tuscany, Italy, Europe