il burro di bufala
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.