Smoked Provola from Madonie, a Slow Food Presidio. Our Smoked Provola from Madonie is a spun cheese made from whole raw milk from brown cows and Italian red spotted cows, with the addition of a small amount of sheep and goat milk, rennet, and salt. The Smoked Provola from Madonie has the characteristic mandarin shape and a thin rust-colored rind due to smoking. The flavor of our Smoked Provola from Madonie is persistent, sweet, with slightly intense aroma and fragrance resulting from the smoking process. Tasting our Smoked Provola from Madonie becomes a multisensory experience. Format: 400 g. The Smoked Provola from Madonie is compact, tender, and elastic. A little more flattened and bulging than its cousin, the not-so-distant Nebrodi provola, the Smoked Provola from Madonie is produced within one of the richest biodiversity areas in Italy: the Madonie. The Madonie is a mountainous land by the sea in Sicily: from its heights, the gaze spans to Mount Etna, the Nebrodi mountain range, and the Aeolian Islands. Characteristics: Type: Spun cheese made from whole raw milk from brown cows and Italian red spotted cows with the addition of a small amount of sheep and goat milk, rennet, and salt. Color: straw yellow. Flavor: persistent and sweet, with slightly intense aroma and fragrance. Shape: characteristic mandarin shape and thin rust-colored rind. Origin: Sicily, Madonie. 100% Sicilian, 100% Artisanal. Traditional Italian agri-food product recognized by the Ministry of Agricultural, Food and Forestry Policies. Treatment: Processed and left to dry for a couple of weeks, it is then placed in wooden tubs and covered with dry virgin Marsala for an additional 4-6 days. Production Method: The milk for making the Smoked Provola from Madonie, raw and whole, is heated to 37-38°C in the traditional wooden vat, to which 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 by pouring in hot water or whey. The mass is then dried on a wooden table and cut into thin slices that are placed in the vat and soaked with water at 85°C. At this point, the stretching of the dough takes place, handling it by hand and with the help of a stick. When it reaches good elasticity, small pears are formed (the classic provola is round, with a very short "neck") which, tied together in pairs and hung over a pole, are aged for at least 10-15 days in cool, ventilated environments. The classic smoking process is then carried out. Pairings: The Smoked Provola from Madonie is excellent accompanied by local durum wheat bread, made with natural yeast (lu criscenti) and baked in wood. When it is fresh, be careful not to cover the fragrant dairy notes of the Smoked Provola from Madonie: in this case, choose very light and dry wines. To stay with local grape varieties, try our Inzolia. Alternatively, you can pair our Smoked Provola from Madonie with the classic Nero d’Avola. Mission: With our Smoked Provola from Madonie, and all the products we offer, we carefully continue a work of rediscovery of Sicilian products, good and natural. Products born from the commitment, passion, and ingenuity of taste artisans. Our goal is to help you discover the goodness of our country, the flavors born from the meeting of peoples and cultures, the fruits of sun, land, sea, and tradition! The company, oriented towards enhancing local specialties, considers the realization of those typical and traditional productions that risk being lost or forgotten to be essential in its evolutionary path. Our Cheeses: Our cheeses are the heart of peasant tradition: all cheeses, and particularly the Smoked Provola from Madonie, are made from milk processed from small Sicilian farms. Autochthonous Sicilian breeds: Modicana cows, Girgentana goats, Maltese and Silver of Etna sheep from the Belìce, are among the native breeds from which milk is obtained for various traditional Sicilian cheeses. Raw milk cheeses, organic cheeses, Slow Food Presidio cheeses, PDO cheeses, historic cheeses, and innovative cheeses. Browsing our selection, you will discover Maiorchino, Piacentinu Ennese, Vastedda della Valle del Belìce, Ragusano monostalla, Smoked Provola from Madonie, Cosacavaddu Ibleo, Scaluni, Tuma Persa, caciotte, caprini, and pecorini to discover with every taste, flavors of a rediscovered Sicily! Taste our Smoked Provola from Madonie available online at our shop emporiosicilia.it.
Smoked Provola from Madonie, a Slow Food Presidio. Our Smoked Provola from Madonie is a spun cheese made from whole raw milk from brown cows and Italian red spotted cows, with the addition of a small amount of sheep and goat milk, rennet, and salt. The Smoked Provola from Madonie has the characteristic mandarin shape and a thin rust-colored rind due to smoking. The flavor of our Smoked Provola from Madonie is persistent, sweet, with slightly intense aroma and fragrance resulting from the smoking process. Tasting our Smoked Provola from Madonie becomes a multisensory experience. Format: 400 g. The Smoked Provola from Madonie is compact, tender, and elastic. A little more flattened and bulging than its cousin, the not-so-distant Nebrodi provola, the Smoked Provola from Madonie is produced within one of the richest biodiversity areas in Italy: the Madonie. The Madonie is a mountainous land by the sea in Sicily: from its heights, the gaze spans to Mount Etna, the Nebrodi mountain range, and the Aeolian Islands. Characteristics: Type: Spun cheese made from whole raw milk from brown cows and Italian red spotted cows with the addition of a small amount of sheep and goat milk, rennet, and salt. Color: straw yellow. Flavor: persistent and sweet, with slightly intense aroma and fragrance. Shape: characteristic mandarin shape and thin rust-colored rind. Origin: Sicily, Madonie. 100% Sicilian, 100% Artisanal. Traditional Italian agri-food product recognized by the Ministry of Agricultural, Food and Forestry Policies. Treatment: Processed and left to dry for a couple of weeks, it is then placed in wooden tubs and covered with dry virgin Marsala for an additional 4-6 days. Production Method: The milk for making the Smoked Provola from Madonie, raw and whole, is heated to 37-38°C in the traditional wooden vat, to which 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 by pouring in hot water or whey. The mass is then dried on a wooden table and cut into thin slices that are placed in the vat and soaked with water at 85°C. At this point, the stretching of the dough takes place, handling it by hand and with the help of a stick. When it reaches good elasticity, small pears are formed (the classic provola is round, with a very short "neck") which, tied together in pairs and hung over a pole, are aged for at least 10-15 days in cool, ventilated environments. The classic smoking process is then carried out. Pairings: The Smoked Provola from Madonie is excellent accompanied by local durum wheat bread, made with natural yeast (lu criscenti) and baked in wood. When it is fresh, be careful not to cover the fragrant dairy notes of the Smoked Provola from Madonie: in this case, choose very light and dry wines. To stay with local grape varieties, try our Inzolia. Alternatively, you can pair our Smoked Provola from Madonie with the classic Nero d’Avola. Mission: With our Smoked Provola from Madonie, and all the products we offer, we carefully continue a work of rediscovery of Sicilian products, good and natural. Products born from the commitment, passion, and ingenuity of taste artisans. Our goal is to help you discover the goodness of our country, the flavors born from the meeting of peoples and cultures, the fruits of sun, land, sea, and tradition! The company, oriented towards enhancing local specialties, considers the realization of those typical and traditional productions that risk being lost or forgotten to be essential in its evolutionary path. Our Cheeses: Our cheeses are the heart of peasant tradition: all cheeses, and particularly the Smoked Provola from Madonie, are made from milk processed from small Sicilian farms. Autochthonous Sicilian breeds: Modicana cows, Girgentana goats, Maltese and Silver of Etna sheep from the Belìce, are among the native breeds from which milk is obtained for various traditional Sicilian cheeses. Raw milk cheeses, organic cheeses, Slow Food Presidio cheeses, PDO cheeses, historic cheeses, and innovative cheeses. Browsing our selection, you will discover Maiorchino, Piacentinu Ennese, Vastedda della Valle del Belìce, Ragusano monostalla, Smoked Provola from Madonie, Cosacavaddu Ibleo, Scaluni, Tuma Persa, caciotte, caprini, and pecorini to discover with every taste, flavors of a rediscovered Sicily! Taste our Smoked Provola from Madonie available online at our shop emporiosicilia.it.
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