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	butter

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	Butter
	Virgilio butter, like all other dairy products, is produced from only Italian milk. Virgilio milk is produced only in the Paduan Plane, in that area that boasts the very best DOP Italian cheeses. The creams Virgilio uses in the production of butter are already pasteurised at the associated companies. Pasteurising cream as soon as it is produced allows preserving the maximum amount of quality characteristics. Prime panne butter is manufactured bearing in mind the wholeness, and is subjected to a stricter selection of the raw material: Virgilio chooses the fresh creams "of primary goodness". Butter is used at length in the kitchen, both cold and warm, in savoury and sweet dishes. Butter is important as a base for soffritto used for risotto or sauces (hot in savoury), to cream and make creamy semi-liquid preparations, added in flakes (cold in savoury), for soft spongy cakes, added to mixtures when melted, but not at high temperatures, rather melt in bain-marie (warm in desserts), or in tasty croissants, to obtain crumbly shortbread for tarts being careful not to work too long as this would cause the pastry to flake (cold in desserts). The quality of butter is based on its body, colour, taste and appearance. The characteristics of a quality butter are: - colour: this depends on what the cow has eaten, and this varies at different times of the year; usually it is whiter in winter and slightly yellower in summer; - appearance: the butter must be shiny and be compact and homogenous. It must not contain excessive amounts of water which leads to the formation of water droplets when cutting; - taste: slight and delicate tasting, it must have echoes of cream. The butter must not be too tasty and strong; butter is a condiment or an ingredient, it helps to improve the final dish it must not overwhelm the other ingredients with its taste; - smell: pleasant and slight, as for the taste butter must echo the delicacy of cream and not be as decisive as cheese.


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