Provola di Napoli

Provola di Napoli

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The Provola Napoli by Latteria Sorrentina is the result of an artisanal milk processing, following the ancient dairy tradition of Campania. Its unique cut and the freshness that can be tasted from the first bite make it perfect for cold dishes. The smoked Provola di Napoli is a one-of-a-kind product that should never be missing in the kitchens of restaurants and trattorias.

For those who seek the best in every product, Latteria Sorrentina’s Provola is a journey into the past, between traditional recipes and authentic flavors like those of the old days. The natural yeast releases an intense aroma that immediately evokes the passion with which our products are made. Once you’ve tasted the Provola di Napoli, there’s no going back!

cod. 080307

800gr

1000gr

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The processing stages of Provola di Napoli can be summarized in the following points:

– The process begins with cow’s milk, which is coagulated at a temperature of about 30°C.
– Once the ideal temperature is reached, the next stage is stretching: this is when the typical Provola shape is formed.
– After stretching, it’s time for smoking: the process involves exposing the Provola to the smoke of dry straw for about 10 minutes. The Provola di Napoli is now ready!

Provola is a typical stretched-curd cheese of southern Italian cuisine that can never be missing. Discover all our smoked provolas!

cod. 080307

800gr

1000gr

Pasteurized cow’s milk, lactic ferments, salt, and 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

What is Provola di Napoli?

Provola di Napoli captures all the skill and artisanal process of smoking the finest Fiordilatte, passed down from generation to generation. Additionally, Provola di Napoli is smoked with dry, aromatic straw in chimneys that were used to preserve Fiordilatte, adding a distinctive, fragrant note.

What recipes can I make with Provola di Napoli?

Provola di Napoli, being a smoked cheese, has a round and bold flavor. It can be used in many dishes. Our advice is to take advantage of its ability to blend flavors, especially in main courses, such as: rolls with ham and provola, savory pies, meatloaf, roasts, croquettes, and focaccia.

How is Provola di Napoli made?

The cow's milk is heated to a temperature of 30°C until it coagulates. Then, the curd is worked, and the stretching phase follows. During this phase, the cheese takes the typical shape of provola. Finally, the most important and distinctive feature of Provola di Napoli is the smoking process, which is done using the smoke from dry straw. This phase lasts about 10 minutes.

Why choose Latteria Sorrentina products?

All Latteria Sorrentina products have an authentic taste thanks to the traditional processing of 100% Italian milk. The selection of milk with its organoleptic properties makes Latteria Sorrentina dairy products of exceptional quality, made according to the Campania traditions.