The product

Burro 1889 Salato Fattorie Fiandino

A high quality salted butter obtained by milk centrifugation, from Piedmont
Country of origin:
Italy - Piedmont
200 g
Minimum order:
1 piece
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Description Salted Butter made from cream obtained by centrifugation of Bruna cow's milk, matured for 72 hours
Appearance Creamy and spreadable, it shows a white color and salt crystals inside
Taste Sweet, delicately salty, round, full to the palate but not aggressive
Suggestions The contribution of the salt is not excessive, it can also be used in the preparation of sweets. Great for skipping the vegetables in a pan and for cooking the potatoes, but even more for making croutons
More Information
Ingredients Centrifuged and pasteurized creams from MILK, seasalt from Trapani (< 2%)
Allergens in ingredients Milk and products thereof
Weight 200 g
Packaging Packed in paper
Storage Conditions (packaged products) Keep refrigerated between +1 and +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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