Butter of the Aosta Valley Clarified with Truffle

Beuro Coloù was created to preserve the best butter. The procedure consists in slowly bringing the butter to the boil, then proceed to the skimming continues to heat over low heat. This process, commonly called clarification, allows to eliminate water and milk proteins still present in butter.

In the truffle version, the traditional recipe has been revisited by inserting the truffle, making it a precious condiment for pasta, rice, gnocchi, fried eggs or for simple aperitif canapés.