Thus was born the now popular Argentinian provolone which he named provoleta, thus making this creation a tradition of Argentine gastronomy. His greatest desire was to integrate the food traditions of the two countries, taking into account the large number of Italian inhabitants in Argentina.Ĭonsidering that cheese is essential in Italian gastronomy, and meat in Argentine gastronomy, he considered it necessary to introduce Italian cheese into the Argentinian barbecue. What is the origin of provoleta?ĭon Natalio Alba (1902-1983), Calabrian by birth, settled in Argentina at a very young age and worked in the dairy industry. Provolone is so named with reference to the term prova, which means “round cheese” in the dialect of Campania, a region in southwestern Italy known for its ancient ruins and spectacular coastline, including Naples, a city that conceals many treasures, is the capital. Lucius Iunius Moderatus Columella, a Roman agronomist from the first half of the 1st century, born in Gadès (now Cadiz in Spain), speaks in his famous work, the treaty De re rustica, of a cheese “pressed by hand”, which is characteristic of provolone. One thing is clear, provolone was already among the cheeses known and consumed by the Ancient Romans. The two cheeses complement each other perfectly, each serving as an accompaniment to specific dishes or can be eaten alone. The sharper cheese is rather coagulated with rennet of kid or lamb. It is coagulated with calf rennet for the sweet type. Provolone is a semi-raw, string cheese made with whole cow’s milk, with fermentation acidity. Indeed, its flavor becomes more pronounced with age and its supple and creamy texture. The mild provolone has rather lactic aromas while the sharp provolone has more smoky aromas. The golden yellow crust of the provolone can be waxed. The provolone piccante (sharp provolone) is exclusively produced in Italy. Provolone is produced in South America and North America but only in its mild form. The strong provolone is aged for more than 16 months while the mild provolone is aged for only 4 months.The spicy provolone and the sweet provolone.Other names refer to the size of the cheese. This is why provolone is known by many different names, taking the names of other products that have a similar shape: the cylindrical variants thus bear the name of salami or pancettoni, while the spherical variants are called meloni. The wide variety of shapes and sizes in which it is made is characteristic of string cheeses, which are scalded to increase their plasticity, before they are molded by hand. During exhibitions, some cheeses molded into sausage shapes from 100 to 150 lb (200 to 300 kg) called provoloncini or gigantone, have been presented. There are very large ones, the provollissimi, which can weigh 80 lb (40 kg) and more. You can find provolone in the form of a sausage, a pear, or even a ball. One of its great features is the diversity of its shapes and sizes. The striking uniformity of the provolone and its absence of holes are the result of careful work during manufacture. It obtained its Protected Designation of Origin (PDO) in 1996, certifying that the production of provolone is strictly supervised, using specific methods to guarantee its quality. Originally from Mezzogiorno, in the south of Italy, provolone is however mainly produced in the north of Italy, in Lombardy. Provolone is an Italian cow’s milk cheese produced in northern Italy, in the regions of Lombardy, Piedmont and Veneto. The queso provolone hilado argentino, as its name suggests, is a purely Argentinian cheese, and the need to unify Argentinian-Italian eating habits led to the idea of introducing a typically Italian product such as provolone in the traditional Argentinian barbecue. Provoleta is a trademark of a cheese with the specific name of El Queso Provolone Hilado Argentino. It can also be enjoyed in the form of thin sticks, with a little olive oil, fleur de sel, pepper and dry or fresh herbs. It can also be used to garnish pizzas, bruschettas or hot sandwiches like panini in Italy. It is also possible to prepare grilled cheese sandwiches, croque-monsieur or mixed salads of all kinds when it is cut into cubes. It is also excellent in fritters that can be enjoyed as a starter. How to use provoletaĪpart from provoleta a la parrilla, provoleta or provolone can be used in cooking in grated form, in pasta or in gratin dishes. Provoleta can be accompanied by chimichurri sauce, a mixture of oil, condiments and spices, and is often eaten with toast. The cheese, often garnished with chili flakes and oregano, is placed directly on the grill. Small discs of provoleta, about 4 to 6 inches (10 to 15 cm) in diameter and ½ to ¾ inch (1 to 2 cm) thick, are often eaten at the start of an asado in Argentina, before grilling the meat.
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