New
The product
Burro alla salvia
Classic 1889 butter, flavoured with sage
Code:
2093
Country of origin:
Italy - Piedmont
Weight:
100 g
Minimum order:
1 piece
| Description | Butter produced with centrifuged and pasteurised cream from cow's milk exclusively from Piedmont, enriched with sage and Trapani sea salt |
|---|---|
| Appearance | Greyish-green in colour due to the presence of sage; soft, extremely creamy and spreadable |
| Taste | Intense, with balsamic notes and a slight bitterness, balanced by the milky sweetness of butter |
| Our selection | A flavoured artisan butter: a great ally that allows you to enhance a dish in just a few seconds |
| Suggestions | Ideal with white meats and roasts, but also for seasoning vegetable side dishes or stuffed pasta; try it to flavour focaccia, breadsticks or crackers |
| Ingredients | Centrifuged and pasteurized MILK creams, sage (2%), 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: 2987 kJ / 726 kcal Fat: 80 g of which saturates: 56 g Carbohydrate: 1 g of which sugars: 0,3 g Protein: 0,6 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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