Provolone Valpadana and the haute cuisine

The haute cuisine really is a suitable environment for using the Provolone Valpadana.

It can be sweet or spicy, it can have more or less a strong taste, more or less delicate and, tank to such characteristiques, it can be easily matched and prepared. Moreover, it easily melts and stretches.

On one hand with these qualities the important chefs have the possibility to create masterpieces and, on the other hand, those who are not chefs but simply wants to make an impression at a dinner with their friends are able to prepare really good dishes, for sure. Anyway, for those who are looking for excellence, the important cooks (Italian and not) invented many dishes using the Provolone Valpadana as a base or as an important ingredient and they can be tasted in their restaurants.

This natural inclination for the haute cuisine is a little bit more evident for the long- ripened Provolone Valpadana, still it also regards the short- ripening Provolone Valpadana. And this is not only because you need to add just a little quantity to give the most neutrally coloured ingredients a stronger colour, but also for a chemical reason.

The production phase of the stretched curd and then of the ripening allow the proteins of the cheese to break and forming more little molecular fragments, that contain many free amino acid. With such structure the coagula, the so-called lumps, will not easily form (which, on the contrary, easily form in case of longer protein chains) during the cooking.

In conclusion, the fusion is uniform, the amalgam with other ingredients is smooth and homogeneous. Which is perfect.