Butter

Whenever this ingredient is called for in this book, use sweet butter. Please don’t think that it is acceptable to use salted butter—it would impede your efforts to make authentic Italian sauces. This is especially true when butter combined with sage is your sauce. Make sure not to burn the butter; if it turns brown, do not use it. Butter is the traditional cooking fat of Lombardy and parts of Emilia. It has about 220 calories per ounce, compared to approximately 260 calories for the same amount of olive oil.