Provolone Valpadana PDO in the kitchen

How to slice Provolone Valpadana PDO

Slicing Provolone Valpadana PDO depends on the shape: the cylindrical Provolone Valpadana PDO is cut into slices of a thickness of one centimetre to a centimetre and a half. This large "washer", lying on a wooden cutting board (preferably made from olive), must be further cut into wedges: how many depends on the diameter, but on average, twelve.

In the case of "mandarin-shaped" Provolone Valpadana PDO, the cheese should be cut into cloves (you can follow the ruts made the rope).

This, resting on a wooden cutting board, is sliced into numerous triangles. For the above described slicing, you must use a large, non-serrated knife.

The final product is always served on wooden board and, importantly, at room temperature, not from the refrigerator.

How to correctly store Provolone Valpadana PDO

Provolone Valpadana PDO cheese is considered a 'live' food product, which undergoes transformations over time. Therefore, you must follow these simple rules:

  • store the cheese in the refrigerator at the warmest level, i.e. in the lowest section of the appliance;
  • always cover the cut side of Provolone Valpadana PDO with a plastic wrap or a sheet of aluminium foil;
  • wrap it in paper or cloth to protect it from the light and place in a plastic bag, which has been pierced with some holes;
  • avoid direct contact with different cheeses and remove from the refrigerator an hour before serving.

Pairings with other foods

The Provolone Valpadana D.O.P. like all great cheeses, possess the ultimate expression of flavour, aroma and appearance when raw. It's perfect paired with bread.

We suggest durum wheat (Altamura-type) bread for the Provolone Valpadana PDO piccante, and sesame or, more simply, the classic rosette bread for the "dolce" version. Mostarda di Cremona pairs beautifully with this old peasant product, as does honey and some jams, especially fig jam.

Pairings with wine

Wine pairing is really a matter of personal taste, because it is difficult to find one that isn't from harmony with Provolone Valpadana PDO. The choice can, however, also be linked to the different types of the cheese.

Provolone Valpadana D.O.P. "dolce"

  • Vintage Classic Method Spumante Wines: from that of Franciacorta to the Trento classico to the Classese dell’Oltrepò Pavese, to the Alta Langa Piemontese or the Erbaluce di Caluso spumante from Piemonte.
  • Medium-bodied white wines: like the Roero Arneis del Piemonte, Nosiola del Trentino, Tocai Friulano, Verdicchio di Matelica Marche, Frascati del Lazio or the Vermentino di Sardegna, Vermentino Liguria, Ortrugo dei Colli Piacentini Emilia Romagna, Petit Arvine della Valle d’Aosta, Durello dei Monti Lessini Veneto or the Grechetto dell’Umbria.
  • Young or medium-bodied red wines like the Dolcetto Piemonte, Groppello del Garda from Lombardia, Teroldego Rotaliano from Trentino or the Lagrein from Alto Adige, Schioppettino del Friuli, Lambrusco secco from Emilia Romagna, Rosso Piceno nelle Marche, Chianti Ruffina or Colli Fiorentini from Tuscany, Castel del Monte, also roses, such as those from Puglia, Etna rosso from Sicily, Ruchè di Castagnole Monferrato from Piemonte, Gutturnio frizzante from Emilia Romagna, San Colombano from Lombardia, Lacrima di Morro d’Alba nelle Marche or Cesanese nel Lazio.

Provolone Valpadana PDO "piccante"
  • Vintage Classic Method Spumante Wines from the same areas mentioned above.
  • Well bodied white wines, also aged from wooden barrels such as the Gavi from Piemonte, Terre di Franciacorta bianco from Lombardia, Soave from Veneto, Verdicchio dei Castelli di Jesi nelle Marche, Vernaccia di San Gimignano from Tuscany, Fiano from Campania, Timorasso dei colli Tortonesi from Piemonte, Malvasia dei Colli Piacentini from Emilia Romagna, Lugana superiore from Veneto.
  • Well bodied red wines like the Barbera d’Asti from Piemonte, Valtellina Sforzato from Lombardia, Pignolo from Friuli, Rosso Conero nelle Marche, Nobile di Montepulciano from Tuscany, Aglianico from Campania, Primitivo di Manduria or Negroamaro from Puglia, Cannonau di Sardegna, Gattinara from Piemonte, Buttafuoco from Lombardia, Sagrantino di Montefalco from Umbria, Montescudaio Rosso Toscana.

When pairing the Provolone Valpadana PDO "piccante" with honey or other sweet jams, you can also serve sweet wines made from "passimento" or late harvests such as the Piemonte Moscato passito or Moscato di Chambave from Valle d’Aosta, San Martino della Battaglia dessert from Lombardia, Vino Santo Trentino, Verduzzo friulano, Albana di Romagna passito Emilia Romagna, the last harvests of Verdicchio dei Castelli di Jesi nelle Marche, Passito di Pantelleria or Malvasia delle Lipari from Sicily, the Picolit nel Friuli, Erbaluce di Caluso passito from Piemonte, Cinqueterre Sciacchetrà from Liguria, Sagrantino di Montefalco passito from Umbria or why not the Moscadello di Montalcino passito from Tuscany, the various types of Marsala, although the best is the Soleras.

A nutritive power gifted by nature

After satiating and satisfying, for some decades, those needs that first knock on the doors of his being, the homo occidentalis, or lord of the planet, is no longer content to just eat. He wants to know more, wants to see what's inside, wants to have some say in what he eats. Because for some time - we can confess, dear reader, - to the habit of eating more with our minds than our mouths and stomaches. A luxury that not all the human race is allowed, indeed, three quarters must stand there and watch.

And among those who have this luxury, we admire the very people who are not confined by the sin of gluttony, the mere satisfaction of the instinct of eating, but who put real heart and head into this primary act: a way to compensate nature, to thank it for its real gift, that which we do not deserve more than those who have little or nothing to eat. And we as grateful admirers of what we eat, strive to know what goes in before it becomes our food.

Look with your heart and head at a historical cheese like the Provolone Valpadana PDO and see a world that is not difficult, as it is easy to take pleasure in knowing the hidden virtues of how this cheese becomes a special type of nourishment. The right amount of calories (365 in every 100 grams of fresh Provolone Valpadana PDO and 470 in as many grams of aged cheese), fats and proteins in equilibrium (it should be mentioned that thanks certain proteins, you'll also find amino acids that are not synthesised by the human body, and therefore called "essential"), no sugar (the lactose in the milk has transformed it into something else during the ripening stage), many types of vitamins (PP, A, group B) and an explosion, as it is, after all, milk, of mineral assets (calcium and phosphorus on the first line). An army of good substances that assaults our sated Western bodies still giving us what we need to stay healthy and feel good.

The advantage in terms of the nutritional value of Provolone Valpadana PDO starts logically from the milk. In fact, even before that, from the animals that are milked and from the food we feed them. Man has done and does the rest: he did it in the past by inventing an unmatched way to process the milk; and he it does today by renewing and at the same time, maintaining, through science that helps the technology of the barn, dairy and surrounds, but also helps to keep (to the satisfaction of those who eat it) the benefits of yesteryear, as the old recipe propels us onto a direct route from the first experiments made with milk to get the first provole to the Provolone Valpadana PDO of the present day.

That is why our research and experimentation on the Provolone Valpadana PDO never ends. We always undertake new research, new investigations, steadfast in our faith in science and in the ability of very serious scholars who don't let any piece of chemical and microbiological data pass by before placing it under the lens of modern learning.

All this means that all of us, when we take a bite of this original cheese, know that the old and the new are there and telling us that the taste and nutritional value that we enjoy are the mix of historical events and a modern method of producing Provolone Valpadana PDO: a gift of nature and from all those who study and make sure that it remains in perfect condition. To feed us and make us feel good.

Nutritional facts table for Provolone Valpadana DOP cheese

Average chemical composition of Provolone Valpadana PDO
component "dolce" "piccante"
water (g) 42.7 36.8
protein (g) 25.9 28.9
lipids (g) 26 32
of which:
saturated 65-70% 65-70%
monounsaturated 27-28% 27-28%
polyunsaturated 3-5% 3-5%
glucides (g) 0,9 \
kcal 341.2 403.6
kj 1417.6 1675.3
sodium (mg) 590 941
potassium (mg) 115 115
calcium (mg) 530-600 790
phosphorus (mg) 385-420 575
cholesterol (mg) 66 102
fiber \ \
iron (mg) 0,5 1
thiamine (mg) 0,02 0,02
riboflavin (mg) 0,3-0.8 0,3-0.8
niacin (mg) 0,1-0.6 0,1-0.6
Vitamin A (ug) 50-300 50-300
Vitamin C \ \

Gambero Rosso’s Recipes, “The big cheese”

The recipe book “The big cheese” of Provolone Valpadana P.D.O. is printed by Gambero Rosso, the leading company in the food and wine sector in Italy. The recipe book contains forty recipes about Provolone Valpadana P.D.O. prepared by Italian Chef Luca Ogliotti of Gambero Rosso cuisine. 


Download the Gambero Rosso's recipe book in pdf format
Provolone Valpadana PDO in the kitchen
Provolone Valpadana PDO in the kitchen
Provolone Valpadana PDO in the kitchen
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