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Production
The attainment of absolute quality is the conducting thread that runs through all of the activities of the Beppino Occelli group, commencing with the butter. The freshest of creams are obtained from milk scrupulously controlled to ensure the high quality that has been the trademark of Beppino Occelli throughout his three decades of experience. Under Italian law, good butter must be composed of at least 80% fat. It follows logically that in order to obtain the highest quality cream, top choice milk must be used. The extreme care taken in the productive stages is echoed in the packaging phase when each individual pat is imprinted manually with one of the classical moulds representing one of the classic symbols of the mountain. Delicious inside unique and lovely outside: this would be the most appropriate definition of Beppino Occelli’s butter. This is also the authoritative and unequivocal opinion expressed by critics from the journal ‘The Wine Spectator’. A meticulous surprise survey carried out by the critics of the New York journal defined Beppino Occelli’s butter “the best overall” to be found on the American market. Certainly a great satisfaction. Recognition of precise workmanship as craftsman or artist in the agro-alimentary sector.
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