€14,90
€14,90
Sweet Provola is a fresh spun paste cheese typically produced following the rural tradition of southern Italy. It is famous for its sweet and delicate taste, ivory-white colour, compact and soft texture and flattened ball shape.
Made from hand-spun raw milk, Sweet Provola is a remarkably versatile cheese that can be used for many different recipes.
Cow’s MILK, rennet and salt.
Cow’s MILK, rennet and salt.
HOW TO TASTE IT BEST
Sweet Provola is excellent to eat on a charcuterie board with mixed cold cuts, taralli, honey and jams o as a filling for a sandwich. It can also be cut into thick slices and cooked with tomato sauce or fried. If you don’t feel like cooking, Sweet Provola is also delicious eaten raw with a slice of fresh bread. Thanks to its characteristic sweet flavour, this cheese is a real delight to the palate and will please everyone: young and old ones alike. We recommend pairing Sweet Provola with sparkling wines, medium-bodied white wines or young or medium-bodied red wines. Specifically, a particularly suitable grape variety to pair with Sweet Provola is Aglianico: ideal for enhancing the deep aromas and flavours of this cheese.
PROCESSING STEPS
Provola is frequently considered to be a sort of aged mozzarella. In fact, the processing of these two products is the same up to the last stage, the ageing one, which is clearly not carried out for mozzarella. It is a spun paste cheese and involves handcrafted manual processing, which is essential to absorb as little water as possible and obtain a consistent texture.
HISTORICAL BACKGROUND
The name of this cheese comes from the word “prova”. Originally an actual test was carried out, consisting of taking a piece of dough to check the ageing state. Other sources state that the name comes from the term “pruvatura” or “pruvula” or the piece of cheese paste that was made to be tasted by the faithful in procession to the monastery of San Lorenzo in Capua, in the province of Caserta.
Clean a zucchini, cut it into small pieces and boil it in salted water. At the end of cooking, drain the zucchini and put it in the bowl of the minipimer adding oil, a cup of cold water and blend until it becomes a cream. Keep it aside. Cut the remaining zucchini into...
For asparagus Cut the asparagus into julienne strips. Place them in a bowl and add 1 tablespoon of extra virgin olive oil, the juice of half a lemon, salt and mix. For the dressing In a bowl add the low-fat yogurt, 1 tablespoon of extra virgin olive oil, salt and...
Mix flour and beer, and dip the zucchini flowers in the batter. In the meatime, heat oil in a deep pan and, once it has reached the temperature of 180°, place the battered zucchini flowers in it. Once they start to golden, take them out and place them on absorbing...
