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The product
Burro al limone
The classic 1889 sweet butter, flavoured with lemon
Code:
2092
Country of origin:
Italy - Piedmont
Weight:
100 g
Minimum order:
1 piece
| Description | Butter produced with centrifuged and pasteurised cream from cow's milk coming exclusively from Piedmont, enriched with summer lemon |
|---|---|
| Appearance | Pure white and soft, extremely creamy and spreadable |
| Taste | Fresh and light, the creamy and sweet base of butter is enlivened by the slightly tangy citrus notes of lemon |
| Our selection | A flavoured artisan butter: a great ally that allows you to enhance a dish in just a few seconds |
| Suggestions | Excellent with anchovies, trout or smoked salmon; it is ideal for finishing savoury dishes, as a base for sauces or for creating sweet dishes such as fillings and shortcrust pastries |
| Ingredients | Centrifuged and pasteurized MILK creams, preparation with grated lemon zest (6%) (Ingredients: 75% lemon zest (Italy), sugar, water, natural lemon flavouring, acidifier: citric acid, colourant: beta-carotene, preservatives: potassium sorbate, metabisulfite of sodium), sea salt (<=2%) |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 100 g |
| Packaging | Packaged with food paper |
| Storage Conditions (packaged products) | Store between from +1°C to +6 °C |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 2991 kJ / 727 kcal Fat: 80 g of which saturates: 56 g Carbohydrate: 1,3 g of which sugars: 1,3 g Protein: 0,5 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.
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