Ingredient
provola
Among the most versatile and flavourful cheeses, provola stands out in particular for its ability to adapt to the palate of every diner, proving exceptional both from the moment it is served cooked or raw, as well as from the moment it is the same is used as an ingredient to enrich more or less complex first and second courses. Provola is produced from cow's milk, and it is believed that its origin is to be found in particular in Campania and, more precisely, in the town of San Lorenzo in the province of Caserta.
Use in cooking
There are many recipes based on provola that are part of our national gastronomic tradition: first of all, it can be eaten in slices, fresh, as it can also be cooked on the grill, or again, it can garnish and enrich first courses with flavour. and more or less elaborate second courses.Preservation
Like any other cheese, provola should be stored in the refrigerator - on the upper floors - and should be consumed within two or three days.Curiosity
Provola is one of the most popular cheeses throughout Italy and each region of our country produces its own variant characterized by a local flavour.Start shopping
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