“This is from the best kinds of cows in Italy,” she said, offering me Ferrarini Butter
I had one of the creamiest butters ever, as she predicted.
That day, she became my honorary nonna.
Unrolling the lovely, plump log in paper wrap seems like a present.
It's soft enough to use a butter knife to spread on a baguette or dip a radish in just out of the fridge.
After returning home, I did both and found it unsalted.
After freezing, I used them for biscuits, scones, toast, steaks, and spaghetti for months.