How to combine Provolone Valpadana P.D.O. with other foods and the right wine for your moments of conviviality
How many combinations with Provolone Valpadana can be made in a single dinner? The answer is many, as you can see from our recipes with appetizers, first courses, main courses, sauces and even desserts and sandwiches.
We have already seen how easy it is to combine Provolone Valpadana with bread: durum wheat bread (like Altamura) for strong Provolone Valpadana; while for mild, sesame bread or, more simply, the classic rosetta is excellent.
But combinations with cheese also find fertile ground in Cremona mustard, which goes well with this ancient farmer’s product, as do honeys and some jams, especially figs.
Don’t forget the combination of wine and Provolone Valpadana P.D.O.!
As with food, the combination with wine is also a matter of personal taste.
It is difficult to find one that does not harmonize with Provolone Valpadana but the choice can also be related to the different type of cheese.
Mild Provolone Valpadana P.D.O.
Classic method sparkling wines: from Franciacorta to Trento Classico to Classese from Oltrepò Pavese, to Alta Langa Piemontese or Erbaluce di Caluso sparkling wine from Piedmont.
White wines of medium structure
- Roero Arneis of Piedmont
- Nosiola of Trentino
- Tocai from Friuli
- Verdicchio di Matelica Marche
- Frascati of Lazio
- Vermentino of Sardinia
- Vermentino Liguria
- Ortrugo dei Colli Piacentini of Emilia-Romagna
- Petit Arvine of Aosta Valley
- Durello of the Lessini Mountains Veneto
- Grechetto of Umbria.
Young or medium structured red wines
- Dolcetto Piedmont
- Groppello del Garda in Lombardy
- Teroldego Rotaliano in Trentino
- Lagrein in Alto Adige
- Schioppettino of Friuli
- Lambrusco secco in Emilia-Romagna
- Rosso Piceno in Marche
- Chianti Rufina o Colli Fiorentini in Tuscany
- Castel del Monte, anche rosato, in Apulia
- Etna rosso in Sicily
- Ruchè di Castagnole Monferrato in Piedmont
- Gutturnio frizzante in Emilia-Romagna
- San Colombano in Lombardy
- Lacrima di Morro d’Alba in Marche
- Cesanese in Lazio.
Strong provolone Valpadana P.D.O.
Classic vintage method sparkling wines “Millesimato” (which means obtained from grapes of a single year) in the same areas mentioned above.
White wines of good structure, also with wooden transition, such as
- Gavi in Piedmont
- Terre di Franciacorta white in Lombardy
- Soave in Veneto
- Verdicchio dei Castelli di Jesi in Marche
- Vernaccia di San Gimignano in Tuscany
- Fiano in Campania
- Timorasso dei colli Tortonesi in Piedmont
- Malvasia dei Colli Piacentini in Emilia-Romagna
- Lugana superiore in Veneto.
Red wines with good structure, such as
- Barbera d’Asti in Piedmont
- Valtellina Sforzato in Lombardy
- Pignolo in Friuli
- Rosso Conero in Marche
- Nobile di Montepulciano in Tuscany
- Aglianico in Campania
- Primitivo di Manduria o Negroamaro in Apulia
- Cannonau of Sardinia
- Gattinara in Piedmont
- Buttafuoco in Lombardy
- Sagrantino di Montefalco in Umbria
- Montescudaio Rosso Tuscany.