'HIGH QUALITY' between Piedmont and Sicily " 
interview taken from" special butter "attached to the monthly"
cheese consumption "
With Mario and Egidio Fiandino, Company administrators Fiandino Farms, we speak of butter, 1899, flagship product of the dairy Piedmont.
How many references to butter includes your range?
We are a small company that works only milk produced or contributed by producers adjacent to wineries we work with dozens of years.The 'high quality raw materials almost forces us to realize, in the best possible way, a single product: Butter, 1889, in the traditional version or salt water.
What are the characteristics of this butter?
Butter 1889 by breakdown spin rest, in the traditional version, was created following the techniques already well known to the Great Grandfather (1889 is his year of birth), founder of the company: let it sit for an extraordinarily long period , over 72 hours, failed. This allows a wealth of aromas and flavors, including the sought-after taste "almond" and a long shelf life lunga.Burro 1889 version boasts the addition of salt a pinch of fleur de sel salt Culcasi of Trapani, garrison Slow Food. This is the first declaring the origin of butter and salt is proudly 100% Italian enclosing, as is the case for 150 years, the Piedmont to Sicily.
What format adopted for 1899 butter?
The public offer only the format 200 grams. That is characterized by being innovative and very practical.
What the advantages of your product?
multietichetta The hand-applied on each stick reads "selected from over 100 experts . In fact, many are involved in the gourmet tasting panel that in 2009, led to the birth of Butter 1889. A unique experiment where, in collaboration with the ONAF, is developing the world's first card-tasting butter. Of particular importance is the long "maturity" of Butter 1889. They are well 120 days against the fact 60-90 di prodotti simili.
Da cosa dipende questa lunga shel life?
La lunga scadenza è possibile dalla lavorazione per centrifuga del latte selezio nato di alta qualità, munto in giornata, da cui si ottengono panne molto pure. Il loro “riposo”, che dura oltre 72 ore a temperatura controllata, è seguito dalle immediate operazioni di burrificazione e impacchettamento. Fasi che avvengono in rapida successione e nel medesimo locale, senza subire spostamenti o variazioni di temperatura, a tutela della “purezza” del prodotto. Siamo tra le pochissime aziende a poter vantare una produzione così “corta”, carried out at 100% in our production site. All in a natural way and without the addition of colorants, preservatives or additives of any kind.
What is the weight of the butter compartment on your sales?
Approximately 20%, but given the positive results of the last quarter of 2010, is expected to undergo a major increase in 2011. In particular, 1889 salted butter is being proposed as an alternative to the traditional salted butter from abroad. To demonstrate that a product like this, as unusual in the Italian, can win a space and compete with the labeled, not always rightly products beyond the Alps.
What sales channels policed?
The small traditional distribution channel and account for virtually all sales, even if we can record some first tentative approaches with large-scale distribution.
How did the particular wrapping butter Fiandino?
The only certainty that we had right away was linked to the name: Butter, 1889. We have also carefully considered the forms and cards different, preferring the classic wrap with the Velcro fasteners. For the paper, which has a touch more consistency than the traditional poly, has created a complementary treatment sup-
butter to protect against ultraviolet rays. But the real difference can be seen in dozens of phrases that appear "in the background." They comment that the phrase "more than a hundred experts," all participants in the tasting panel, wrote spontaneous closure of the evaluation. There are so liked that we considered to be part of the product and, therefore, printed on each wrapper. Among all love to quote Antonio Tavarozzi, journalist and professor at the University of Gastronomic Sciences (Slow Food) which reads "If you propose the on caviar canapes with caviar I give up."
This is a properly valued by the big retail chains?
scale distribution tends to be "lazy", as it prefers to insert brand known or expected to schedule major advertising campaigns. Impossible for small companies like ours. There is still a small turnaround and some groups are testing specific areas dedicated to quality local produce.
Infine, quali sono le nuove tendenze nel mercato burriero?
Il burro di qualità sta riconquistando, dopo le denigrazioni nutrizioniste e alimentari degli ultimi anni, il posto che gli compete nelle nostre cucine.
D today, January 26 is operating on the contest Salted butter in 1889, aimed at looking for new recipes to create the first book on the subject published in Italy. The publisher is Phoenix in collaboration with the blog and untoccodizenzero Liber Lab. 
