A stretched-curd cow's-milk cheese of southern Italy, close kin to provolone and scamorza, shaped into a small smooth ball or pear. It is springy and mild fresh, and is very often sold smoked (provola affumicata), pale gold with a gentle woody aroma. Prized for the way it melts into soft strings, it is a staple of Neapolitan baked rice and pasta dishes.
Where it comes from
A traditional cheese of Campania and the wider Italian south, made from the region's pasta filata tradition; the smoked Neapolitan form is the best known.
In the kitchen
Cubed into baked pasta, rice and timballi for its melt, or eaten fresh; smoked for extra savor.
Nutrition (per 100g)
~330kcalCal
~22.0gProtein
~26.0gFat
~2.0gCarbs
~0.0gFiber
AI-estimated; model and run unavailable.
