During the Venetian Republic, Venice’s best butter came from the Primiero meadows, between the Pale di San Martino peaks and the Lagorai mountains. The quality was exceptional, thanks to both the rich pastures and the careful processing of the milk. Then, as now, the evening milk was left to rest overnight so that the cream naturally rose to the surface. In the morning, it would be churned until the fat coagulated into small pieces of butter, suspended in buttermilk. Once the buttermilk had been drained off and the buttery mass washed with cold water, it would be worked further, to remove any liquid residue that could lead to mold or rancidity. The butter would then be packed into molds.
The butter is made in mountain dairies in the summer, from June to September.
Mountain pastures and dairies in the Canal San Bovo, Imèr, Mezzano, Sagron-Mis, Siror, Tonadico and Transacqua Municipalities, Trento Province
Presidium supported by
District of Primiero, A.p.T. San Martino di Castrozza, Primiero e Vanoi, Primiero and Vanoi Valleys Cassa Rurale
Canal San Bovo (Tn)
Caseificio Comprensoriale di Primiero
Mezzano di Primiero (Tn)
Via Roma, 179
tel. +39 0439 62941 - 64749
Tel. +39 0439 62941
Slow Food Presidium Coordinator
tel. +39 349 5339496