Burro di Bufala | Barlotti - 250gr

Butter, but from the same buffalo that give us Barlotti’s mozzarella. The family has raised buffalo on the Sele plain near Paestum since the early 1900s, a stone’s throw from the Greek temples. Buffalo milk is far richer than cow’s milk, and it carries no beta-carotene, so the butter comes out almost snow-white, with none of the usual yellow.

The taste is rich and sweet, with a gentle tang. Spread it thick on warm sourdough with a pinch of flaky salt, melt it over a plate of pasta with sage, or let it finish a risotto. Keep it in the fridge, but take it out 15 minutes before serving so it softens.