Compound butters. Made from softened butter mixed with aromatics or herbs or with a flavour complimentary to the central dish with which they will be served. This might, for example, mean mixing butter with garlic or tarragon, or with an essence derived from crayfish or lobster. Sometimes the butter is heated. Burri is also a creamy cheese.
Different sources try to differentiate between buridda and burrida, stating that one or other is the famous Genoese fish soup served over large croûtes or a Sardinian dish of dog fish and skate topped with breadcrumbs, chopped nuts, garlic and nutmeg, or even a Ligurian dish of dried cod with tomatoes, mushrooms and anchovies. Since they generally disagree about which spelling belongs to which dish I think you must try to establish which is on offer by other means. In Liguria it is likely to be a soupy stew of fish with tomatoes, vegetables, pine kernels and including anchovy fillets, sometimes made with dried vegetables. In Sardinia, where it may also be called "la burrida", it could either be a dog fish soup or the dish described above.
Burrini. A creamy cow's milk cheese from Basilicata, Calabria and Molise with an outer layer of butter or small caciocavallo cheeses with butter enclosed in the middle. Burri also means compound butters.
A creamy, mild, pear-shaped cheese from Basilicata, Calabria and Molise with an outer layer of butter or small caciocavallo cheeses with butter enclosed in the middle. It sometimes has a wax rind.
"Little butter." Burrini. A creamy cow's milk, pear-shaped cheese from Basilicata, Calabria and Molise with an outer layer of butter or small caciocavallo cheeses with butter enclosed in the middle.
Butter. As in France, this is more widely used in the north of the country. In the south olive oil predominates. Al burro means cooked in butter.
Burrini. A creamy cow's milk cheese from Basilicata, Calabria and Molise with an outer layer of butter or small caciocavallo cheeses with butter enclosed in the middle.
Compound butters. Made from softened butter mixed with aromatics or herbs or with a flavour complimentary to the central dish with which they will be served. This might, for example, mean mixing butter with garlic or tarragon, or with an essence derived from crayfish or lobster. Sometimes the butter is heated. Burri is also a creamy cheese.
