Heat separates.
Heat evaporates the water and separates the non-fat milk components from the fat: some rise to the top, some settle.
Organic ghee · Made in Italy
Good, from the first ingredient.
Organic butter from Italian milk, clarified and toasted. It melts in moments and handles the heat of the pan well: for sautéing, browning and dressing.
Cibo Quality Foods Ghee BIO.
Ghee BIO.
One to keep in the kitchen.
A single ingredient: organic butter from Italian milk. We clarify it, toast it and filter it, then pour it into the 500 g jar.
Inside the jar →
Our ghee
- Raw material
- Italian organic milk
- Origin of the milk
- Parma and Reggio Emilia
- Process
- Clarification, toasting and filtration
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The raw material
Our ghee begins
with organic milk.
Milk, cream, butter A single ingredient,
A single ingredient,
chosen with care.
Our Ghee BIO is made from Italian organic milk from the Parma and Reggio Emilia areas, the same milk used to make Parmigiano Reggiano. A provenance that ties our raw material to the Emilian dairy tradition.
Milk, cream and butter are the stages that come before clarification and toasting, all the way to the ghee we bring into the kitchen.
Follow the process →
Respect starts with the raw material.
The milk for our Ghee BIO comes from the Parma and Reggio Emilia areas. The cows are fed organic feed and can graze freely when the weather allows, and milking is carried out with respect for the animals. Feeding, the chance to graze and care during milking: these are the aspects of the raw material we want to share, together with where it comes from.
The butter changesThe work of heat.
The work of heat.
Care at every step.
Clarification, toasting, filtration: this is how butter becomes our ghee. Every step, from the milk →
The filter holds back.
After toasting, which gives the nutty aroma, the filter holds back the residue. What remains is ghee, clear and golden.
Packed, then cooled.
After filtration the ghee is packed and cools at a controlled temperature: it becomes soft and slightly grainy.
In the kitchen What changes
What changes
in the pan?
How the way ghee is made changes the way it behaves in the kitchen.
The smoke point
This is the temperature at which Ghee BIO starts to smoke. It is not a target: it is a margin. Butter contains water and milk residues that soon darken in the pan; ghee has almost none and is suited to sautéing, browning and frying, which at home are usually done between 160 and 175 °C.
Chips fried in ghee →Two steps, two results
Clarification removes the water: in the pan, ghee spits less than butter and melts evenly. Toasting the remaining solids, before filtering, gives it the nutty aroma you notice on eggs, vegetables and golden fried bread.
How we make it →From breakfast to main course
The bread for French toast, potatoes with sage, a knob on freshly drained pasta, the breaded cutlet: the dish and the flame change, the gesture stays the same.
Choose a recipe →At the table with CiboA good idea
Browse the recipes ↗ A good idea
for every day.
Behind Cibo,
a family business.
Cibo Quality Foods is the ghee brand of Family Foods Srl, a family business with its production facility in Stella, inland from Savona.
Come and meet us →What is ghee?
It is the fat of butter, separated from the water and the non-fat components of milk. The butter is heated until the water evaporates and the milk solids separate; after a brief toasting the residue is filtered out, leaving a golden fat that is firm at room temperature.
How is it different from butter and from clarified butter?
Butter contains up to 16% water and a small amount of milk proteins and sugars; ghee has almost none. Clarified butter is also almost pure milk fat, but ghee has its own aroma and texture: cooking continues until the remaining solids turn golden, before they are filtered out.
Where does the milk in Ghee BIO come from?
From the Parma and Reggio Emilia areas: it is Italian organic milk, the same milk used to make Parmigiano Reggiano. The cows are fed organic feed and can graze freely when the weather allows.
How should Ghee BIO be stored?
In a cool, dry place, before and after opening, as stated on the label. Take it out with a clean, dry spoon, close the jar tightly and refer to the date shown on the pack.