Confusion reigns supreme when it comes to butter and, therefore, the purchase price becomes the only discriminant: it starts from €7/8 per kg, up to over €30, without however there being a clear differentiation on the shelf as occurs, for example, for wines or oil, which thus allows those who are purchasing to divide the product into categories .
Let's welcome Dissapore's initiative to inform shoppers about what they are buying, starting by clarifying simple concepts:
- Butter is not bad for you . In this regard, an interesting article from Il Sole 24 ore ;
- It is not true that good butter is produced only in France or in Northern Europe and that quality Italian butter does not exist;
- How butter is made:
- Surfacing : supporters of surfacing claim that the long maturation times allow the product to have a greater aromatic consistency ;
- Centrifugation: a well-established method for producing quality butter, used for most Northern European butters, which occurs at a speed of between 6500-7000 rpm, guarantees a pure material .
Origin of Milk : since May 2017, a regulation has been introduced that obliges producers to indicate the origin and country of milking of the milk with the acronyms: Origin of Milk: Italy , if the production chain is completely Italian or if it is not, indicate with the acronyms EU or Extra EU.
So good Italian butter , whether centrifuged or surfaced, exists and Dissapore has tried with its own ranking of the 10 best Italian butters , to highlight those who produce quality. And the highest place on the podium went to Occelli butter!
Below, you can read the news and see the complete ranking on the official Dissapore website .
