The provola, provatura, provolone are southern names diffuse in Italy to show the cheese to spun pasta. To the base of all these voices is there the “tries”, the sample which was dipped in the boiling water to establish if the cagliata was ready for the spinning.
The smoked Provole are made dry also for a few days and subsequently he dipped in a liquid smoke solution, taking so the taste and the especially pleasant smell. The smoked Provola is cut also to tocchetti for the preparation of typical plates. It can be tasted with cooked seal to the oven, with raw ham, cooked to the plate or used for the farcitura of pizzas or pasta to the oven. One couples with young red vino and little tannic.r product.
Cow’s milk, rennet, salt. No preservatives.
about 10 days.
Store in a cool dry place at temperatures between 6-10° C. Shelf life 2 months.
Once opened, the container should be stored in a refrigerator and consumed in a short time.