I am looking for a product called triple butter from Italy. It was used in the original Alfredo sauce. I can’t seem to find the same thing here in the U.S.
Thats not what I am talking about. I found something a few years ago where the chef demonstrated and explained the process. Butter on the bottom of the bowl, Hot noodles on top and parmesan and another cheese [rengano???] then it was stirred. The chef explained that the triple butter he uses is a white butter that cannot be purchased in the U.S. There is no prepared sauce.
That chef may have chosen to use a particular Italian brand of butter when he made the dish, but I still think that you misunderstood. The Alfredo technique is called triple butter, there is no product called triple butter. That’s why you can’t find it.
Try googling “triplo burro”. If it were a type or brand name of butter, you would expect some hits on that. But you get bunch of recipes and images of pasta Alfredo dishes.
You may very well be right that I mixed up the process of triple butter. I do distinctly recall the chef stating the special butter came only from Italy. I have been getting know where finding the triple butter LOL. I called a small butter manufacturer in Colorado to see if they could duplicate the butter if I could get a sample and it just turned out that another Italian food sauce company had contracted them to do just that. Looks like their sauces are going for about $25.00 per qt jar.
He most likely said ‘Parmigiano-Reggiano’ (for which there is no substitute) and might have used this cultured butter (its tangy like buttermilk). Probably hard to find that particular brand stateside but Plugra or Kerrygold are fairly widely available cultured butters that should taste pretty similar.