Prepare the pico de gallo by finely chopping the onion and the well-washed and dried tomato. Wash and dry the cilantro and finely chop 4 sprigs.

Collect all the chopped ingredients in a bowl and season with salt, pepper and 2 tablespoons of extra virgin olive oil. Set aside.

Pass the sweet Provolone Valpadana DOP through a grater with large holes and sprinkle it on the Nachos, previously arranged on a baking tray lined with baking paper.

Bake at 200° for 10 minutes, until the cheese is well melted. Remove from the oven, sprinkle with pico de gallo, garnish with fresh cilantro and serve.