The product

Burro 1889 salato Fattorie Fiandino

Salted butter from cream obtained by centrifugation, in a 100 g pack
Code:
2086
Country of origin: **
Italy - Piedmont
Weight:
100 g
Minimum order:
1 piece
More Information
Description Pasteurised cream obtained with centrifugation of piedmontese cow's milk enriched with salt from Culcasi di Nubia salt pan, in Sicily
Appearance Creamy and spreadable, it is white in colour with salt crystals inside
Taste The sapidity is never excessive and leaves room for intense lactic sensations and notes of almond
Curiosity The name of the butter '1889' represents the year of birth of grandfather Magno, progenitor of Fattorie Fiandino
Suggestions Excellent for sautéing vegetables, for cooking potatoes, but even more for preparing croutons
More Information
Ingredients Centrifuged and pasteurised cream from MILK, sea salt from Trapani (<2%)
Allergens in ingredients Milk and products thereof
Weight 100 g
Packaging Wrapped in food parchment paper with safety rivets
Storage Conditions (packaged products) Keep at +1 +6 °C
Country of origin of the primary ingredient Italy
Nutrition Declaration Energy: 2991 kJ / 727 kcal
Fat: 80 g
of which saturates: 47 g
Carbohydrate: 1 g
of which sugars: 1 g
Protein: 0,8 g
Salt: 1,2 g
Typical value per 100 g
The producer

Fattorie Fiandino - Villafalletto (CN) - Piedmont

Why we chose them
In the eighteenth century Stefano Fiandino began the Fiandino's dairy tradition in Cuneo. Stefano was a Milan breeder and dairyman who decided to move to Demonte to continue the agricultural activity. Several generations were succeeded keeping dairy vocation up to the Great Grandfather, the beginning of the twentieth century moved the business to Villafalletto where farms are still located. But it is precisely with Egidio and Mario that there was a change. When we met the two cousins were very impressed by the enthusiasm that they put into their projects. We were won over by their butter, the 1889. But it has also affected us their desire to be known also through a vegetable rennet cheeses line. Cheeses identified by Kinara mark · Greek translation about Cynara cardunculus · cardoon used to get rennet. In fact the Kinara method involves the use of vegetable rennet instead of animal rennet.
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