Provolone is a typical cheese of the Padana Valley, born from the encounter between the tradition of cheese in South Italy and the great availability of milk in the north.
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Provolone is a typical cheese of the Padana Valley, born from the encounter between the tradition of cheese in South Italy and the great availability of milk in the north. The spicy version is prepared with lamb or goat's neck and its seasoning ranges from minimum 3 months to over a year. Its taste is very characteristic, spicy and very tasty, the pasta is compact and not elastic. The spicy Provolone accompanies itself beautifully with some hedgehog of butter, which contrasts the flavor enhancing it.
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The smoked variant of the spizzico: ductile and suitable for any occasion.
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