The Burrolio project represents a good model of the italian initiative and entrepreneurial creativity.
The trigger was the fortuitous encounter between Mattia Pariani, CEO of the company Pariani SRL, and Maffeo Petricca and Gianluca Gerli, business partners in Oleum Sabinae company. Pariani produces nuts oils and its headquartered is in Givoletto (Turin), Oleum Sabinae produces Extra Virgin Olive Oil and its headquartered is in Sabina (30 km from Rome North).
Both companies were working on cocoa butter production methodologies and applications. The aim was the creation of a vegetal butter, solid at room temperature, with a high sensory, organoleptic and nutritional profile.
The denomination Burrolio sums up in a perfect way the concept: a spreadable oil.
Burrolio is a vegetal fat made of Extra Virgin Olive Oil and nuts oils (hazelnut, almond, pistachio and walnut). Just two ingredients: oil and cocoa butter… nothing more. The Extra Virgin Olive Oil and the Nuts oils are obtained only through the mechanical pression of the fruits.
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