# Is anyone here currently in Italy \[searching for specific type of butter\] **URL:** \ **Category:** Cafe Society\ **Created:** [June 9, 2017, 7:26pm UTC](https://boards.straightdope.com/t/is-anyone-here-currently-in-italy-searching-for-specific-type-of-butter/788539 "2017-06-09T19:26:26Z")\ **Posts on this page:** 9\ **Page:** 1
**Author:** ![HoneyBadgerDC](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/honeybadgerdc/32/1033_2.png) [@HoneyBadgerDC](https://boards.straightdope.com/u/HoneyBadgerDC)\ **Post date:** [June 9, 2017, 7:26pm UTC](https://boards.straightdope.com/t/is-anyone-here-currently-in-italy-searching-for-specific-type-of-butter/788539/1 "2017-06-09T19:26:26Z")
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. ---
**Author:** ![Riemann](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/riemann/32/3133_2.png) [@Riemann](https://boards.straightdope.com/u/Riemann)\ **Post date:** [June 9, 2017, 7:36pm UTC](https://boards.straightdope.com/t/is-anyone-here-currently-in-italy-searching-for-specific-type-of-butter/788539/2 "2017-06-09T19:36:11Z")
A little googling seems to indicate that it is a method, not an ingredient. > [@](#): > > Parmesan-crusted chicken alfredo was invented by di Lelio at his restaurant Alfredo in 1914 as a variation of fettuccine al burro. When butter was added both before and after fettuccine was put in the serving bowl, the butter was known as doppio burro (double butter). Di Lelio’s “original contribution” was to double the amount of butter in the bowl before the fettuccine would be poured in (thus a triplo burro (triple butter) effect instead of double) which he started doing for his pregnant wife who was having difficulty keeping food down. Alfredo added the new dish to his restaurant’s menu when his wife began eating again. > **[Pan-Seared Parmesan Crusted Chicken Alfredo Recipe](https://www.huffpost.com/entry/panseared-parmesan-cruste_b_5107199)** > > It's super easy and is a great change from the traditional pasta and sauce. ---
**Author:** ![HoneyBadgerDC](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/honeybadgerdc/32/1033_2.png) [@HoneyBadgerDC](https://boards.straightdope.com/u/HoneyBadgerDC)\ **Post date:** [June 9, 2017, 9:19pm UTC](https://boards.straightdope.com/t/is-anyone-here-currently-in-italy-searching-for-specific-type-of-butter/788539/3 "2017-06-09T21:19:37Z")
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. ---
**Author:** ![Riemann](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/riemann/32/3133_2.png) [@Riemann](https://boards.straightdope.com/u/Riemann)\ **Post date:** [June 9, 2017, 9:43pm UTC](https://boards.straightdope.com/t/is-anyone-here-currently-in-italy-searching-for-specific-type-of-butter/788539/4 "2017-06-09T21:43:43Z")
> [@HoneyBadgerDC](#): > > 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. Another reference: > [@](#): > > Alfredo Di Lelio was a restaurateur…Usually, to prepare ‘pasta al burro’, butter is added to the serving bowl and emulsified with the pasta cooking water and cheese to form a smooth and rich coating for the pasta. In a ‘doppio burro version’, more butter is added on top of the pasta itself. Alfredo created what we can call a ‘triple butter’ sauce, adding even more butter to the original recipe. His wife loved it and suggested he should add it to his restaurant’s menu. > **[Fettuccine al Burro or Fettuccine Alfredo](https://www.italymagazine.com/recipe/fettuccine-al-burro-or-fettuccine-alfredo)** > > The story of Alfredo Di Lelio and his Fettuccine al Burro e Parmigiano, known widely outside Italy as Fettucine Alfredo. ---
**Author:** ![Riemann](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/riemann/32/3133_2.png) [@Riemann](https://boards.straightdope.com/u/Riemann)\ **Post date:** [June 9, 2017, 9:46pm UTC](https://boards.straightdope.com/t/is-anyone-here-currently-in-italy-searching-for-specific-type-of-butter/788539/5 "2017-06-09T21:46:26Z")
Anyway, now that we’ve settled that, I’m planning to make a salad. Does anyone know where I can buy fresh Waldorfs? ---
**Author:** ![HoneyBadgerDC](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/honeybadgerdc/32/1033_2.png) [@HoneyBadgerDC](https://boards.straightdope.com/u/HoneyBadgerDC)\ **Post date:** [June 9, 2017, 10:08pm UTC](https://boards.straightdope.com/t/is-anyone-here-currently-in-italy-searching-for-specific-type-of-butter/788539/6 "2017-06-09T22:08:48Z")
> [@Riemann](#): > > 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. > > Another reference: > > [Fettuccine al Burro or Fettuccine Alfredo | Italy Magazine](http://www.italymagazine.com/recipe/fettuccine-al-burro-or-fettuccine-alfredo) 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. ---
**Author:** ![quimper](https://avatars.discourse-cdn.com/v4/letter/q/7c8e57/32.png) [@quimper](https://boards.straightdope.com/u/quimper)\ **Post date:** [June 9, 2017, 10:20pm UTC](https://boards.straightdope.com/t/is-anyone-here-currently-in-italy-searching-for-specific-type-of-butter/788539/7 "2017-06-09T22:20:13Z")
> [@HoneyBadgerDC](#): > > 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. He most likely said ‘[Parmigiano-Reggiano](https://en.wikipedia.org/wiki/Parmigiano-Reggiano)’ (for which there is no substitute) and might have used this [cultured butter](http://www.formaggiokitchen.com/blog/burro-1889-an-exceptional-italian-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. ---
**Author:** ![HoneyBadgerDC](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/honeybadgerdc/32/1033_2.png) [@HoneyBadgerDC](https://boards.straightdope.com/u/HoneyBadgerDC)\ **Post date:** [June 9, 2017, 11:15pm UTC](https://boards.straightdope.com/t/is-anyone-here-currently-in-italy-searching-for-specific-type-of-butter/788539/8 "2017-06-09T23:15:43Z")
> [@quimper](#): > > He most likely said ‘[Parmigiano-Reggiano](https://en.wikipedia.org/wiki/Parmigiano-Reggiano)’ (for which there is no substitute) and might have used this [cultured butter](http://www.formaggiokitchen.com/blog/burro-1889-an-exceptional-italian-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. That’s very useful, for some reason I am having no luck searching Italian dairy products ---
**Author:** ![engineer\_comp\_geek](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/engineer_comp_geek/32/504_2.png) [@engineer\_comp\_geek](https://boards.straightdope.com/u/engineer_comp_geek)\ **Post date:** [June 9, 2017, 11:26pm UTC](https://boards.straightdope.com/t/is-anyone-here-currently-in-italy-searching-for-specific-type-of-butter/788539/9 "2017-06-09T23:26:45Z")
**Moderator Action** Moving thread from General Questions to Cafe Society, since that is where all of our foodies and butter experts hang out. > [@Riemann](#): > > Anyway, now that we’ve settled that, I’m planning to make a salad. Does anyone know where I can buy fresh Waldorfs? If you feel a need to mock other posters, please do it in the Pit. ETA: Also, thread title edited to more clearly indicate the topic.