Provola delle Madonie, a Slow Food Presidio. Made from milk from Brown breed cows, it has the characteristic shape of a flask with a narrow neck. The pasta is hand-stretched with the help of a stick. It has a sweet and delicate flavor. Size: 1.200 Kg. Provola delle Madonie. In the heart of the Madonie regional park, one of the most picturesque and rich in biodiversity areas of Sicily, where mountains and woods open up to the blue of the sea, a cheese has been produced for centuries that has become a Slow Food presidium, made using only raw whole milk: Provola delle Madonie. With its typical bulbous flask shape and smooth, thin rind, Provola delle Madonie has a sweet and delicate flavor and expresses hints reminiscent of the green pastures or freshly mown grass. Provola delle Madonie is a stretched curd cheese that has the shape of a bulbous flask and a smooth, thin rind, with a straw-yellow color. As with other cheeses called the same way, the name “provola” seems to be associated with the “test” of the acidified pasta by the cheesemaker, who checks when it is ready for stretching. Today its recipe has remained virtually unchanged and involves the adoption of only artisanal techniques. It has a sweet and delicate flavor that acquires hints from the area where it is produced. Here’s how Provola delle Madonie is made: To prepare Provola delle Madonie, raw whole milk is heated to 37-38°C in the traditional wooden container. Sheep rennet paste is added. Once the desired density is reached, the curd is broken into grains the size of a hazelnut and allowed to rest for a variable time, pouring in hot water or whey. This mass is drained on a wooden table and cut into thin slices that are placed in a basin and soaked in water at 85°C. It is at this point that the stretching of the pasta is carried out. It is handled by hand and with the help of a stick. When it reaches good elasticity, small pears are formed, which, tied in pairs and hung over a stick, age for at least 10-15 days in cool, aired environments.
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Provola delle Madonie, a Slow Food Presidio. Made from milk from Brown breed cows, it has the characteristic shape of a flask with a narrow neck. The pasta is hand-stretched with the help of a stick. It has a sweet and delicate flavor. Size: 1.200 Kg. Provola delle Madonie. In the heart of the Madonie regional park, one of the most picturesque and rich in biodiversity areas of Sicily, where mountains and woods open up to the blue of the sea, a cheese has been produced for centuries that has become a Slow Food presidium, made using only raw whole milk: Provola delle Madonie. With its typical bulbous flask shape and smooth, thin rind, Provola delle Madonie has a sweet and delicate flavor and expresses hints reminiscent of the green pastures or freshly mown grass. Provola delle Madonie is a stretched curd cheese that has the shape of a bulbous flask and a smooth, thin rind, with a straw-yellow color. As with other cheeses called the same way, the name “provola” seems to be associated with the “test” of the acidified pasta by the cheesemaker, who checks when it is ready for stretching. Today its recipe has remained virtually unchanged and involves the adoption of only artisanal techniques. It has a sweet and delicate flavor that acquires hints from the area where it is produced. Here’s how Provola delle Madonie is made: To prepare Provola delle Madonie, raw whole milk is heated to 37-38°C in the traditional wooden container. Sheep rennet paste is added. Once the desired density is reached, the curd is broken into grains the size of a hazelnut and allowed to rest for a variable time, pouring in hot water or whey. This mass is drained on a wooden table and cut into thin slices that are placed in a basin and soaked in water at 85°C. It is at this point that the stretching of the pasta is carried out. It is handled by hand and with the help of a stick. When it reaches good elasticity, small pears are formed, which, tied in pairs and hung over a stick, age for at least 10-15 days in cool, aired environments.
