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burro
butter
burro aromatico: used in Puglian cooking: butter with basil, parsley, paprika or tarragon added (or maybe Roquefort cheese)
burro fuso: melted butter, although sometimes in recipes you'll just see fuso. For burro fuso di malga: see ont.
burro morbido: soft butter
burro di panna fresca: fresh cream butter
burro vacche rosse: superior butter from the milk of red cows, the 'mothers' of Parmigiano-Reggiano
Text © Dana Facaros & Michael Pauls
Image by David Masters, Creative Commons License