- Provolone,
provola, and
provoleta are
versions of the same
basic cheese. Some
versions of
provolone are smoked. The term
provolone (meaning 'large
provola') appeared...
-
Frosinone Provola Capizzi –
Sicily Provula casale (Floresta) –
Sicily Provola dei
Monti Sicani –
Sicily Provola dei
Nebrodi –
Sicily Provola delle Madonie...
-
Provola silana is a
variety of
cheese typical of the Sila area, in the
Italian region of Calabria.
Provola silana is a semi-hard
stretched curd cheese...
-
layers is
essentially based on the
classic filling of
cheeses such as
provola or
caciocavallo cheese,
sliced (mostly)
cooked ham also in cubes, salami...
-
variants include pecorino, ricotta, stracchino, robiola, taleggio,
smoked provola or caciocavallo.
Beside mozzarella, m****-produced
pizzas often use Parmesan...
-
created this
cheese inspired by
typical cheeses of his
region such as
provola Silana and caciocavallo,
combining it with the
tradition of
Argentine asado...
-
buffalo milk by the
pasta filata method. It is
similar to
mozzarella and
provola. The name
derives from the fact that the
cheese is made from the prova...
- made with cow's milk; it is best
produced in the
region of Agerola. the
provola affumicata, a fior di
latte with
scent of oak wood smoke,
light brown on...
- with rice
seasoned with ragù, peas, pancetta, mushrooms, fior di
latte or
provola, meatballs, sausages,
boiled eggs and, traditionally, with
chicken livers...
-
region today is
Northwestern Italy and the city of Cremona. Provolone,
provola, and
provoleta are
versions of the same
basic cheese. Some
versions of...