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
Caseificio Comprensoriale di Primiero
Via Roma, 179
Mezzano di Primiero (Tn)
Tel. +39 0439 765616
The dairy collects and processes milk from malga Fosse, malga Venegia, malga Juribello and malga Rolle, all belonging to the Primiero district.
Malga Fossernica di Fuori
Canal San Bovo (Tn)
It produces butter in the malga during the summer, which is then sold at the Primiero dairy.