DESCRIPTION The reserve that Agostino la Paisanella dedicates to the long aging process is truly special. Only the provolas obtained from pasture milk and produced at the foot of Mount Etna during transhumance will become Agostino's aged provola. From May to July, the cow is free to graze on the mountains and feeds on what it finds in the mountains and purest water. The shapes rest for up to two years to then express an intense spicy taste and a penetrating aroma of flowers and mountain pasture.
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DESCRIPTION The reserve that Agostino la Paisanella dedicates to the long aging process is truly special. Only the provolas obtained from pasture milk and produced at the foot of Mount Etna during transhumance will become Agostino's aged provola. From May to July, the cow is free to graze on the mountains and feeds on what it finds in the mountains and purest water. The shapes rest for up to two years to then express an intense spicy taste and a penetrating aroma of flowers and mountain pasture.
