Creamy, rich, and just the right amount of salty, Burro 1889 is a decadent Italian butter made in Piedmont. Made by Fattorie Fiandino, it starts with fresh cream from Bruna Italiana cows, a breed known for producing high-butterfat milk, which makes for incredibly smooth and rich butter. Fiandino shows their craftmanship and lets the cream rest for 72 hours before churning, allowing its natural flavors to develop into something smooth, full-bodied, and just a little sweet.
What makes it special? That's Fleur de Sel from Trapani, a hand-harvested Sicilian sea salt that give it a salty contrast, cuts the richness, and makes 1889 perfect for cooking. With 82% butterfat, it has a silky, spreadable texture and a delicate, nutty finish.
Melt it into risotto or pasta sauces, spread it over warm bread, or work it into flaky pastries and golden croissants. In baking, its high butterfat content creates light, crisp layers in puff pastry and pie crusts. Beyond pastry, its smooth, creamy texture and slightly nutty flavor make it just as irresistible slathered on warm bread with a spoonful of jam. The subtle salinity also enhances sautéed vegetables, roasted potatoes, and golden croutons, adding depth and richness to every bite.
Ingredients: Pasteurized cream (from cow's milk; origin: Italy), sea salt (<2%). Contains: MILK.
Fat content: minimum 80%