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Smoked cheeses

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Smoked scamorza or provola

This is a cow milk cheese in the shape of a squashed sphere, with a variable weight. The word “provola”, originally from Southern Italy, allegedly derives from the portion of dough “di prova” (= proof, test) which was taken off of bigger cheeses. In modern times, the provolas have been spread in every Italian region, giving origin to many different varieties.

Our Provolas, available in size of 300 g approx., once formed are put into an apposite oven and exposed for some hours to wooden smoke. In this way they gain an intense but at the same time sweet and delicate flavor.

Available sizes

  • 300 g
Provola affumicata Abbasciano
Provola affumicata Abbasciano

you can prepare the following recipes:

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