Butter
Italian butter is often of lower quality compared to the ones produced abroad, in particular butter produced in Northern Europe. North-European countries use a centrifugation procedure for butter production, the best universally recognized milk separation
process that does not alter its organoleptic qualities. The Italian butter, instead, is a quintessentially surfacing butter, which implies a very long process effected at very high temperatures, with consequent alteration of organoleptic properties.
Whether we like it or not, like many other Italian confectioners, in order to find a high-quality butter, we have been forced to go beyond the Alp
