A creamy condiment that is just bursting with bold flavours, authentically made using the age-old recipe of Nonna Irene, now re-proposed in a jar by her grandson, at the historical Trattoria da Burde in Florence.

Use to top up our friselline as an aperitivo piece, to finish off a risotto or a pasta dish. Also to bring out the flavours on a grilled beef steak.

Additional information


Butter, anchovies 32%, extra virgin olive oil 27%, capers, salt.


Butter, anchovies.