PAT

Provola

Traditional Agri-food Product, on the national list of the Italian Ministry of Agriculture

Provola is an Italian semi-hard stretched curd cheese made from raw cow's milk and produced with a cooked or semi-cooked stretched curd.
Although its origins lie in the Italian region of Campania, its production is now widespread across all regions of southern Italy, with different variants that depend on the cattle breed, the aging process, and specific local factors such as microclimates and cheesemaking traditions.
Despite the shared origin of the name and the production technique, provola differs from provolone (lit. "large provola", a variety better known in the United States) in its size, production methods, and its much more delicate flavor.

No. 36 on the Sicilian list of Traditional Agri-food Products

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Other products nearby or of the same kind

Pecorino Siciliano · DOP Piacentinu Ennese · DOP Provola dei Nebrodi · DOP Ragusano · DOP Vastedda della Valle del Belice · DOP Asino ragusano · Presidio Slow Food Capra girgentana · Presidio Slow Food Maiorchino · Presidio Slow Food

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Sources: eAmbrosia, the EU register of geographical indications (names, type, registration dates); the national list of Traditional Agri-food Products of the Italian Ministry of Agriculture, 11 March 2025 revision; Slow Food Foundation, Presidia in Sicily; texts and pictures from Wikipedia (CC BY-SA). Updated September 12, 2026.