Cut the smoked Provolone Valpadana DOP into bite-sized pieces. Heat plenty of corn oil in a high-sided saucepan.

Pour the flour into a dish and the breadcrumbs into another. Beat the eggs in a bowl with a pinch of salt and pepper.

Pass the cheese morsels first in the flour, then in the eggs, and finally in the breadcrumbs. Repeat the three operations – so as to have a crispier shell at the end of cooking – and fry the smoked Provolone Valpadana DOP in very hot oil.

Drain, dry on absorbent paper and finally serve.