Beppino Occelli’s butter is considered the real starting point of a fascinating sequence of events that has been completely dedicated to good taste and achieving absolute quality.
The process of making the classic rectangular forms using the traditional moulds representing several mountain symbols makes the Butter good-flavoured inside and attractive on the outside: this is the most appropriate definition of Beppino Occelli’s butter.
“If possible, Beppino Occelli’s butter is best tasted raw because on a baguette or just off the knife is by far the best way.”
(Tested among the thirteen best butters in the world, by Wine Spectator, USA, 2000)
“It’s so good you can eat it by itself.”
(Tested among the five best butters in Europe, The Guardian, GB, 2002)
40 years of quality on your table
“I tasted 13 butters, mostly unsalted, from Europe and the United States. On a baguette and right off the knife, my hands-down favourite was Occelli. Beautifully packaged in parchment, it was like eating crème fraîche or a fine, triple cream cheese”
(Tested among the thirteen best butters in the world, Wine Spectator, USA)
“It’s so good it can even be eaten on its own”
(Tested among the five best butters in Europe, The Guardian, GB)
40 years of quality