Italian Butter

Ivory in colour, the texture of cream, and a milky flavour that comes through clean. It spreads without tearing the bread, it melts in the pan without burning straight away, and it leaves that hazelnut background no other fat gives you.

Only cream and ferments

It is made with pasteurised cow’s cream and lactic ferments, and nothing else. The ferments give it the very slight acidity that separates it from a flat butter, and they are the reason it tastes of something even on its own on bread.

From the northern Italian tradition

In northern Italy butter is the everyday cooking fat, more than oil: risotto, gnocchi with sage and much of the baking come out of it. This one is made in that tradition, with fresh cream and no hurry.

What makes it special

• Delicate flavour: fresh dairy notes and a sweet edge, with nothing added.
• Workable texture: it spreads cold and melts the moment it meets heat.
• Natural ivory colour: no colourings, just the milk’s own.

On our Instagram we post recipes and ideas for making the most of it.

How to enjoy it

• Suggested pairing: with rustic breads, Italian honey, fine cured meats or fresh cheeses.
• In baking: for doughs, sponges, biscuits and creams, thanks to its silky texture.
• In savoury cooking: to enrich risotto, pasta and sauces, or to finish meat and fish.
• To spread: on fresh or toasted bread, with a little sea salt or with jam.

Frequently asked questions

Does it contain lactose?

It contains milk, but its nutrition table declares 0 g of carbohydrate, and in a cheese the carbohydrate is almost entirely lactose. Even so, it is not labelled as a lactose-free product.

What is it made of?

Pasteurised cow cream and lactic ferments. Nothing else.

What do the ferments do?

They give it the very slight acidity that separates it from a flat butter, and the reason it tastes of something even on its own.

Is it coloured?

No. The ivory tone is the milk’s own.

How should it be stored?

Refrigerated between 1 °C and 6 °C.