Vacche Rosse Butter Biscuits · Wholemeal

Description

Made with stone-ground wholemeal flour, fresh eggs and butter made exclusively from Vacche Rosse cream. The butter itself is a genuinely distinctive ingredient: it is produced through the traditional process of overnight cream separation (affioramento), followed by slow churning (zangolatura), with no industrial processing involved. It is naturally richer in omega-3 and omega-6 fatty acids than butter from high-yield dairy breeds, and its colour and lipid profile vary with the seasons: it becomes more intensely golden and richer in beta-carotene when the cows graze on fresh pasture during spring and summer.

Ingredients

Wholemeal soft WHEAT flour from Carpineti min. 58%, Vacche Rosse butter min. 30% (pasteurised MILK cream 99%, ferments), sugar, EGGS, cream of tartar, sodium bicarbonate.

Nutritional values

Allergens

Quality & provenance