#301 Alberto Borghi | Del Bocia

This week I sat down with Alberto Borghi of Del Bocia Butter, although calling it “butter” barely covers it. This is butter with soul, butter with story. I first came across Alberto’s work at DOC in St Kilda, where a seaweed butter and a very memorable Alfredo pasta got me hooked. I imagined the maker must be an old Italian man with a wooden churn…and then I found Alberto on Instagram. Not an old man. No wooden churn in sight. But every bit as traditional as you’d hope, and just as passionate. From 30 kilos a week made in a shared kitchen with a planetary mixer to importing and restoring vintage machines from the Dolomites, Alberto’s journey is full of energy, joy, and a stubborn devotion to quality. He talks about butter like some people talk about wine or poetry. And I’m here for it.