The product
Burro 1889 salato Fattorie Fiandino
Salted butter made from centrifuged cream matured for 72 hours, in 100 g block
Code:
2086
Country of origin:
Italy - Piedmont
Weight:
100 g
Minimum order:
1 piece
| Description | Butter produced with centrifuged and pasteurised cream from cow's milk sourced exclusively from Piedmont, with the addition of whole sea salt from the Culcasi salt pans in Trapani |
|---|---|
| Appearance | Creamy and spreadable, it is white in colour with salt crystals inside |
| Taste | Delicate and pleasant, the flavour is never excessively strong, leaving room for intense lactic sensations with hints of almond |
| Curiosity | This butter takes its name, 1889, from the year of birth of Magno, founder of Fattorie Fiandino; it is still produced using a faithful machine with a forty-year history |
| Suggestions | Try it for sautéing vegetables or stirring into risotto or pasta, perfect for making sauces and oven-baked dishes such as bread, brioche, biscuits, shortbread or shortcrust pastry |
| 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
The history of Fattorie Fiandino in Piemonte is a "family saga" that began in the 18th century, when Stefano Fiandino, a farmer and cheesemaker,
chose to move with his cows to the mountains of the Stura Valley. But it was thanks to grandfather Magno that Fiandino farm was founded in
Villafalletto in 1920. Here, the microclimate is ideal for milk production: cool temperatures and low humidity, 480 metres above sea level, sheltered
on two sides by the Alps and the Langhe hills. The dairy was later founded by Magno's sons - Battista, Luigi, and Giovanni - and today it is managed
by his grandsons, Egidio and Mario, representing the third generation, with the fourth already on the way. Blood ties - uncles, cousins, mothers,
brothers - but also bonds of trust, built up over decades of collaboration: an extended family that includes employees but also milk suppliers - about
twenty farmers located no more than 15 km from the dairy, many of whom have been working with Fiandino for seventy years. Today's choices are
the result of values learned from family history, starting with the farm's own livestock: 200 Italian Brown cows raised in free-range stables, fed mainly
on self produced hay and grass. Foresight has also been an important trait. An example is the patented Kinara Method, a vegetable rennet made
from thistle, and the creation of Burro 1889 - a tribute to grandfather Magno, born in 1889 - now chosen by renowned pastry chefs.
From the same producer
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