Grade A                 Higher level

CIBUS 2018

CIBUS 2018

 Pavillion 2 | Stand COO2 

Provolone Valpadana Mild 1/2 Pancetta

Italian semi-hard D.O.P. pasta filata cheese obtained from pasteurized cow milk, with a 2 / 6-months-long maturation
Provolone Valpadana Mild 1/2 Pancetta
Energy 1444/348 kjoule/kcal
Protein 25,9
Carbohydrates 0,9
Fat 26,7
Product code: 30003
Ingredients: Milk, salt, rennet.
Rind: Thin skin, yellow
Structure: Firm, without holes
Texture: Supple paste
Colour: White and/or straw yellow
Taste: Tasty, sweet
Ripening: 2 / 6 months
Shelf-life: 90 days
Technology: Vacuum pack

Provolone cheese, fruit of the marriage between Northern and Southern Italy

Provolone cheese is a traditional cheese, resulted from the interaction of important factors which are linked to the territory: the geographical characteristics, agricultural production and the history of the men who have worked and lived there.

At the end of the III century B.C., Rome began the colonization of Northern Italy, with the aim of acquiring new lands to distribute to the Roman and Italic legionnaires and to establish offensive bases against the Nordic peoples. With Roman colonization, the Val Padana region (the geographical area of the river Po, the most important river in Italy.), previously covered with oaks, linden trees, elms, maples, ash, and hornbeams, took on the appearance of a "mosaic", with regular fields made by the land surveying method of centuriation. An agricultural-woodland-pastoral economy was started, based around the cultivation of cereals and leguminous plants, in private fields allocated to legionnaires, besides sheep and cattle rearing on the "common land", public land used for pasture. During the course of the XIX century, the attractive power of the availability of milk persuaded some dairy entrepreneurs from the south of Italy to move their own production to the provinces of Piacenza, Cremona and Brescia. In this extraordinary region, pasta filata cheeses, traditionally small in size and for immediate consumption, evolved into Provolone, which appeared in quite different shapes (from a few hundred grams to over 100 kg). We can therefore state that Provolone cheese is the fruit of the marriage of Southern dairy culture and the environment of the area around the Po.

Provolone, variety of shapes and tastes

  • Provolone cheese is a pasta filata cheese, which comes in a larger range of shapes and weights than any other dairy products, thanks to its plasticity. The discipline of production of Provolone cheese (which obtained the assignment of a PDO, Protected Designation of Origin) has safeguarded this cheese making culture through individualization of shapes that are geometrical in type, copied in various weights.

It is important also to know there are two types of Provolone cheese:

  • Dolce (mild), which is characterized by the use of calf rennet and an aging process which does not exceed 2-3 months;
  • Piccante (piquant), which is characterized by the use of goats and/or lambs rennet, with an aging process which lasts from a minimum of 3 months to more than a year.

Artichoke and AMBROSI Provolone cheese pie

Prepare the artichokes and cut them in quarters, cook them with oil, garlic, parsley and broth. When they are cooked, dice them. Butter a mould and sprinkle it with the flour. Melt the remaining butter in a casserole, add the flour and the milk. When the mixture is boiling add the AMBROSI Provolone cheese and leave it on the heat until it melts. Add the nutmeg, salt and pepper. Remove heat, let it cool down, stirring often.
Add the eggs one by one (the egg yolks first) and then the artichokes. Pour the mixture in the mould and cook bain marie for 40 minutes.

Ingredients for 4 people:
  • 250g milk
  • 2 eggs
  • 100g grated AMBROSI Piccante Provolone cheese
  • 20g flour
  • 60g butter
  • salt and black pepper
  • nutmeg
  • 2 artichokes
  • 2 parsley sprigs
  • extra virgin olive oil
  • 1 garlic clove
  • broth
First course

Mezzelune filled with AMBROSI Provolone cheese in spinach sauce

Thinly mash the boiled potatoes. Add the egg yolks, the flour, butter and salt. Knead all together and make a dough 2 cm thick. Cut 8 cm wide disks, fill them with the diced AMBROSI Provolone cheese and fold them. They will have a half moon shape (mezzelune). Cook the spinach with butter and the chicken gravy on a moderate flame; add the cream, salt and mix everything in a blender. Cook the mezzelune in boiling water, pour the sauce on the plates and then the mezzelune. Garnish with chive.

Ingredients for 6 people:

For the mezzelune:

  • 300g potatoes
  • 100g flour
  • 2 egg yolks
  • 25g butter
  • salt

For the filling:

  • 200g mild AMBROSI Provolone cheese

For the sauce:

  • 200g spinach
  • 20g butter
  • 1/4 l chicken gravy
  • 100g cream
  • salt
Main course

Mullet fillet with mushrooms and AMBROSI Provolone cheese fondue

Wash, open and remove the backbone from the mullets; coat them in breadcrumbs and cook them for some minutes. Finish cooking them in the oven. Meanwhile prepare the mushrooms, shallow fry them with butter. Prepare Provolone cheese fondue, keeping it quite fluid. Serve arranging the red mullet fillets fanwise and then the mushrooms and the fondue. Sprinkle with very thinly chopped parsley.

Ingredients for 4 people:
  • 12 mullets (about 80g each)
  • 2 medium size mushrooms
  • 100g mild AMBROSI Provolone cheese
  • knob of butter
  • 100g cream
  • salt
  • black pepper
  • extra virgin olive oil
  • breadcrumbs
Salad course

Home garden vegetables with grated AMBROSI Provolone cheese

Prepare the vegetables. Steam the zucchini, the French beans, the white broad beans and the early carrots. Fry the aubergines and the new potatoes. Roast the peppers and the onions. Arrange everything on a dish and dress with extra virgin olive oil. Serve it with plenty of grated AMBROSI Provolone cheese.

Ingredients for 4 people:

Season vegetables:

  • zucchini
  • French beans
  • white broad beans
  • small aubergines
  • early carrots
  • peppers
  • new potatoes
  • small red-brown onions
  • AMBROSI mild or Piccante Provolone cheese, as you like
Ambrosi s.p.a.2020-12-02
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