Chef Luca Ogliotti has interpreted the Provolone Valpadana cheese in the kitchens of Gambero Rosso, creating Appetizers, Finger Food, First and Second courses.
Provolone Valpadana can in fact be consumed and used in different ways both in gastronomy and in the kitchen. There are those who prefer to taste it in an unconditional way, possibly next to honeys or fruit and vegetable mustards, or those who prefer to combine it as it is or with different ingredients and dishes, either in pieces or slices or even grated.
And this is where the Gambero Rosso Recipes come into play, let’s see some of them to amaze not only the palate, but also the eyes!