Dolomite's soul in Australian butter

When Alberto Borghi speaks of butter, it is with the reverence of someone describing a cherished landscape or memory. Born in Conegliano, Veneto, and raised among orchards and farm animals, Borghi developed an instinctive appreciation for the raw, authentic quality of ingredients. That instinct now drives Del Boccia Butter, a Melbourne-based enterprise that, in little more than a year, has grown from six-kilo batches churned in a kitchen mixer to a thriving business producing over 750 kilos of artisanal butter each week.

Del Boccia was born to fill a gap in the Australian market. While most premium butters available locally follow a French style—cultured with fermentation—chefs longed for something closer to the uncultured butter of northern Italy: pure, clean, with a delicate aftertaste and no unnecessary additives. Borghi answered by sourcing Gippsland grass-fed cream and crafting it slowly at low temperatures, a three-hour process that preserves the essence of the cream itself. The result is butter with an exceptionally high fat content, an elegant flavour profile, and the unmistakable texture of tradition.

What makes Del Boccia remarkable is not only its fidelity to heritage but also its flair for innovation. Alongside the classic unsalted butter, the range now includes a salted version using natural Adelaide salt, a truffle butter made with Western Australian truffles, and herb-infused butters from Dandenong farms that use native oregano, eucalyptus, and cinnamon myrtle. Collaborations have further expanded the palette: with 6I Scorpion for a “crispy chili oil” butter, and with acclaimed chef Frank Camorra for a Cantabrian anchovy butter. Perhaps most striking is Del Boccia’s buffalo butter—the only one of its kind in Australia—creamy, rich, and beloved by chefs for its delicate finish despite its near-90% fat content.

Presentation has been given as much attention as flavour. Single-serve 15g portions are wrapped in branded paper; marble butter bells from different regions have become both functional tools and objets d’art. Hand-packaged with care and style, the products are not only culinary essentials but also sophisticated gifts. Borghi is unapologetic about positioning Del Boccia as the most expensive butter on the market. “Quality has its value,” he insists, “and we are proud that chefs and consumers recognise it.”

Behind the polished packaging lies a philosophy Borghi calls artigianale ribelle—"rebellious craftsmanship”. By reviving methods abandoned even in parts of Italy, Del Boccia challenges industrial norms while proving that scale and tradition can coexist. Retail accounts for 70% of the business, supplying shops, hotels, and caterers nationwide, while 30% flows directly to restaurants and chefs, who form the brand’s most passionate ambassadors. Distribution now spans the whole of Australia, with interest beginning to emerge in overseas markets such as Singapore.

The name itself—Del Boccia—carries a personal echo. In the Venetian dialect, bocia means “boy,” a reminder of Borghi’s childhood and his roots. The logo, too, nods to family memories and the link between past and present. This personal thread gives the enterprise a warmth that balances its sharp professionalism.

The future, Borghi explains, lies in both consolidation and creativity. Recruiting skilled production staff will allow him to step back from the day-to-day process and focus on consultancy, sales, and building new collaborations. More flavours are in development, more chefs are on the horizon, and new ideas—like branded butter knives—show how far Del Boccia is willing to push the boundaries of what butter can represent.

In the end, Del Boccia Butter is more than a product. It is an expression of heritage, a testament to craftsmanship, and a statement of elegance in a crowded market. Fresh yet rooted, young yet steeped in memory, it perfectly reflects its founder: an Italian spirit that found new ground in Australia and chose to reinvent butter as a work of art.