Butter, calories and nutrition

Butter varies in taste and consistency thanks to the different qualities of locally produced milk. Italian butter is commonly used in cooking in northern areas of Italy, where there is a comparatively smaller amount of olive oil output, and colder winters require the increased calories butter provides (but lets not forget the important contribution it makes in recipes such as burro e salvia with butter and sage, and many others).

The production of Italian butter is strictly controlled to ensure the highest possible level of quality. It must have a fat content of at least 82%, hold no more than 16% water, and fall within low maximum limits of on a range of elements like lactose, protein, mineral salts, and other substances. The quantity of fatty compounds may be decreased to 80% if the butter is salted (with levels of salt not superior to 2%).

The process of making it begins with the treatment fresh dairy cream, which is subject to pasteurisation with the dual purpose of rendering certain naturally present enzymes, or micro-flora, inactive to avoid spoiling, as well as destroy any remaining pathogens. It is a pure treat to be enjoyed.

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