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il burro di bufala

forma da 250 g

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Butter represents the product obtained through mechanical operations from cream, form whey or form their mix.

The traditional process through which butter is obtained is called zangolatura – beating the milk cream to produce the breaking of fat corpuscles’s external membrane, separating the watery part, called latticello, from the fat and fluid part, called butter.

Buffalo butter has a light aroma, which reminds fresh milk with a delicate taste, almost sweet with an almond aftertaste.

Better if used not-cooked, at room tempearture, in order to taste all its fragrance.

 


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