Ingredient

Provolone

Provolone is a typical cheese from Valpadana, produced mainly in the provinces of Cremona, Brescia, Piacenza and Padua, which are also joined by eleven other provinces in Emilia-Romagna, Lombardy, Vento and also Trentino. The peculiarity of this cheese is that it is prepared starting from the classic stretched curd typically originating from the southern dairy tradition: although provolone is more famous in its spicy variant, it is also available in the sweet variant. From a yield point of view, provolone is characterized by a percentage of the product obtained which amounts to approximately 10 percent of the milk used.

Use in cooking

There are various preparations in the kitchen based on provolone: this cheese can be used for rice-based first courses, as well as it can also be enjoyed on its own.

Preservation

To preserve provolone, you need to wrap the cheese in cling film and place it inside the refrigerator.

Curiosity

From a historical point of view, provolone was born following the unification of Italy, with the emigration of southern farmers to the north of Italy.