Provola della Penisola

Provola della Penisola

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The green of the Mediterranean vegetation and the blue of the sea embrace each other in the Sorrento Peninsula, giving countless shapes and flavors to the making of Provola, as tradition dictates.

Provola from the Peninsula, like the other dairy products of Latteria Sorrentina, is a cheese with an unmistakable flavor because it is made only with high-quality raw materials. It’s no coincidence that the products of Latteria Sorrentina have been chosen by many chefs and pizza makers who love to pamper their customers with simple yet delicious products.

cod. 020325

600gr

800gr

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The main stages of processing Provola from the Peninsula can be summarized in the following steps:

– Whole raw cow’s milk is coagulated by adding rennet at a temperature of about 30°C;
– The pasta is manually or mechanically pulled, giving it a spherical shape;
– The resulting provola is salted by immersing it in brine.

If you want to impress your customers, try serving it as an appetizer or suggest it on pizza. Provola from the Peninsula is one of those essential cheeses in the kitchen of every respectable Italian restaurant.

cod. 020325

600gr

800gr

PASTEURIZED cow’s milk, lactic ferments, salt, rennet

  • To be eaten on its own
  • High-quality ingredients
  • Controlled supply chain
  • A family tradition
Feature Image
  • To be eaten on its own
  • High-quality ingredients
  • Controlled supply chain
  • A family tradition

The questions most often asked

Why choose the Provola from the Peninsula?

Provola is a typical cheese from Campania, with its unmistakable flavor. It can be used in many main dishes or served as an appetizer. We always recommend serving it at room temperature to fully appreciate the flavor of a fresh, high-quality product, or cooking it just enough to melt and enjoy its taste to the fullest.

What are some tasty recipes with provola cheese from Campania?

A typical dish from Campania is pasta and potatoes; we recommend adding provola from the peninsula to make it a unique and tasty dish. You can also prepare stuffed zucchinis with provola or puff pastry pockets filled with provola. It’s also a particularly appreciated ingredient on pizza, especially in the classic pizza with provola and speck.

How is Provola from the Peninsula made?

As tradition dictates, rennet is added to the cow's milk when it reaches a temperature of 30°C, and the pasta is manually pulled to give it the typical spherical shape.

Why choose Latteria Sorrentina products?

The dairy products from Latteria Sorrentina come from 100% Italian milk. In addition to the origin, it is crucial to maintain the organoleptic properties of the milk to ensure high-quality products. Finally, the Campanian tradition ensures that all Latteria Sorrentina products are made following the strict rules of tradition.