Information material
In this section you can find additional information material produced in various forms by the Consortium to consult and download.
Provolone Valpadana DOP: history, characteristics, territory, tasting and use in cooking
A cheese that tells its story through:
- the history of its numerous shapes:;
- the history of the territory and its virtuous union between the cheese-making culture of the "stretched curd cheese” of Southern Italy and the dairy vocation of the Po Valley, expressed in two characteristic typologies: mild and spicy cheese;
- the story of the expert cheesemakers who work the uniquely plastic paste and enhance its flavour with different seasonings.
A traditional, excellent cheese, to be tasted alone, but which also finds a convincing expression in the most disparate dishes. recipes, from your home kitchen to the restaurant kitchen, from the aperitif to the end of the meal!
Discover other curiosities, recipes and characteristics, downloading the pdf now!
Inside the world of Provolone Valpadana DOP between recipes, modernity and tradition
A elegant and precious book which, through beautiful images, simple recipes and traditional tales, allows you to observe the Provolone Valpadana DOP in a different light.
A modern version of it, suitable for everyday life today, but which remains firmly rooted in tradition.
Browsing through this book we will find a series of simple recipes, some refined, some familiar, to be easily replicated.
The Provolone Valpadana DOP contains stories of earth, sun, fog, men. For 120 years, since the term appeared Provolone, in its two variants Mild and Strong, gives the palate unmistakable sensations and flavours.
His production remains historically firm in values: respect of the animal, expert and imaginative hands that work it, with quality and dedication to the raw material, in the shapes: that distinguish it, the curing time which returns a unique cheese in the world.
Available in all Italian bookstores from March 10, 2021 or directly online on the publisher's website and authorized retailers:
Ana Belen Gonzales talks about her experience with Provolone Valpadana DOP in this interesting article
During our trip to Italy we could see how restaurants work with this cheese in dishes such as ravioli filled with beef and sweet Provolone Valpadana cream or fritters filled with this cheese.
The highlight of the Tacabanda restaurant in Cremona was a guinea fowl breast with sweet provolone and truffle. Delicious. Can you ask for more?
