Provoleta
Sign in to savethumb|Sliced provoleta grilling on a typical Argentine asado rack Provoleta is an Argentine variant of provolone cheese described as "Argentine pulled-curd provolone cheese". It can be heated on a grill, or indoors in a cast-iron pan. The cheese is firm and can hold its shape when grilled.
Wikidata facts
- Instance of
- trademark
- Part of
- Argentine cuisine
- Country
- Argentina
- Country of origin
- Argentina
- Image
- Provoleta argentina.jpg
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- inception
- 1940-00-00
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via Wikidata · CC0
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Encyclopedic overview
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thumb|Sliced provoleta grilling on a typical Argentine asado rack Provoleta is an Argentine variant of provolone cheese described as "Argentine pulled-curd provolone cheese". It can be heated on a grill, or indoors in a cast-iron pan. The cheese is firm and can hold its shape when grilled.
It was introduced in Argentina by Natalio Alba, a native of the Italian region of Calabria, who created this cheese inspired by typical cheeses of his region such as provola silana and caciocavallo, combining it with the tradition of Argentine asado.
Excerpted from Wikipedia’s “Provoleta” article, available under the CC BY-SA 4.0 licence.