Provola stagionata siciliana
  • Provola stagionata siciliana
  • Sicilian food italian cheese excellent for appetizers
  • Sicilian food italian cheese excellent for appetizers

SEASONED PROVOLA LA PAISANELLA - 1kg

SEASONED PROVOLA LA PAISANELLA - 1kg

THE DELICIOUS SEASONED PROVOLA IS A 100% SICILIAN EXCELLENCE WITH AN INTENSE TASTE: BRING TO THE TABLE ALL THE SICILIAN SWEETNESS

Do you want to buy a typical 100% Sicilian product, with an intense flavor and with the best quality / price ratio?

Buy the meat of the company "La Paisanella": all products are characterized by the craftsmanship of genuine Sicilian raw materials, carried out according to the strict respect of the Sicilian tradition to enhance the taste.

The seasoned provola produced and packaged by Agostino La Paisanella is subjected to a maturation process of at least 3 months that gives the provola fresca even more intense and fragrant flavors.

Are you looking for a PAT product?

PAT stands for Traditional Agri-Food Product. It is a trademark used exclusively in Italy to distinguish traditional and niche products, with such a reduced diffusion that it does not contribute to the assignment of protected denominations such as PDO and PGI. The aim of the brand is to enhance the local specialties obtained with traditional processing, preservation and maturing methods.

Provola is a PAT product: it is a pear-shaped spun paste cheese made with whole cow's milk, sometimes mixed with that of sheep and / or goat. All the steps to make the provola are exclusively handmade to obtain a 100% handmade product.

€26.50

The Provola delle Madonie is produced from March to June and is characterized by a compact, tender, elastic shape, and a sweet and delicate taste.

Provola cheese is a spun paste cow's milk cheese with a smooth and thin straw yellow crust. The milk, raw and whole, is heated to 37-38 ° C in the traditional wooden tina, to it is added sheep rennet paste. When the right density is reached, the curd is broken into grains the size of a hazelnut and left to rest for a variable time, pouring hot water or whey. The mass is then left to dry on a wooden table and cut into thin slices that are placed in the vat and wetted with water at 85 ° C. Then the pasta is spun strictly by hand and with the help of a stick. When it reaches a good elasticity, small pears are formed (its typical shape) and are tied two by two and hung to mature for a minimum of 3 months in cool and ventilated environments.

LP31
1000 Items

Data sheet

Weight
1 Kilogram
Product Type
Cheese
Form
Whole

SEASONED PROVOLA LA...

€26.50
  • Shipping Costs : Deliveries in Italy within 20 kg flat rate. Abroad to be agreed Shipping Costs : Deliveries in Italy within 20 kg flat rate. Abroad to be agreed
  • Payments You can pay by credit card, bank transfer or PayPal Payments You can pay by credit card, bank transfer or PayPal
  • SHIPPING TIMES Products are shipped in 5-7 days SHIPPING TIMES Products are shipped in 5-7 days
Mangia Siciliano