PAT

Provola

Producto Agroalimentario Tradicional, lista nacional del Ministerio de Agricultura italiano

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.

N.º 36 de la lista siciliana de Productos Agroalimentarios Tradicionales

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Otras excelencias cercanas o del mismo tipo

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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Fuentes: eAmbrosia, el registro de la UE de indicaciones geográficas (nombres, tipo, fechas de registro); lista nacional de Productos Agroalimentarios Tradicionales del Ministerio de Agricultura italiano, revisión del 11 March 2025; Fundación Slow Food, Baluartes en Sicilia; textos e imágenes de Wikipedia (CC BY-SA). Actualizado el 12 de septiembre de 2026.