There are recipes where using generic sticks of butter will suffice, like using it on your morning toast or to grease a pan. But, in the case of highlighting beautiful ingredients, like homemade pasta or steamed garden-fresh veggies, a very good butter like Delitia's Butter of Parma will properly do the job. It's made from pasteurized cream from the same family-owned dairy farms that produce Parmigiano Reggiano cheese in Italy, which means that it possesses that same distinguished milky yet grassy aroma--and a salty lick! I like slathering this butter on a nice baguette from the bakery or letting it melt into a pile of pasta that was just drained. With high quality ingredients, it's best to keep things simple.