Provola Iblea producers exclusively use raw milk from 100% pasture-raised Modicana breed animals. The aroma of Provola Iblea recalls the herbs and spontaneous essences found in the pastures of the Iblean plateau. Our Provola Iblea has a delicate, sweet, and particularly pleasant taste. Format: between approximately 500 g and 600 g. Provola Iblea, or simply Provola, is a historic cheese of the Sicilian cheesemaking tradition, as evidenced by documentation from 1808. Abbot Paolo Balsamo mentions Provola Iblea in his book “Viaggio fatto in Sicilia e particolarmente nella Contea di Modica.” In this travel diary, the abbot describes a flourishing cheesemaking tradition, among which he includes the tasty Provola Iblea. Provola Iblea has a delicate, sweet, and particularly pleasant taste. An endangered cheese. In 1998, Provola Iblea was recognized as a historically produced product. The delicate Sicilian cheese was included, in 2000, among the historic Sicilian cheeses protected from the risk of extinction. Characteristics: Type: Soft cheese. Color: White/yellowish. Flavor: Provola Iblea is fresh, very delicate, sweet, and particularly pleasant. Aroma: The aroma of this fresh Sicilian cheese comes from the herbs and spontaneous essences found in the pastures of the Iblean plateau and from the forage used by breeders to supplement the cows' diet. Characteristic pear shape. Origin: Sicily, 100% Sicilian, 100% Artisanal. Traditional Italian agri-food product from the Ministry of Agricultural, Food and Forestry Policies. Provola Iblea and its pairing with Sicilian red wines: Provola Iblea pairs particularly well with wines that have a strong and full-bodied flavor, such as the typical red wines of Sicilian land, especially Nero d'Avola. Production: Provola Iblea is made with whole milk from various breeds of cows, including the Modicana, a typical native cow of Ragusa. Milk from one or two milkings is curdled in a wooden vat, together with lamb or goat rennet paste, at a temperature of about 35°. After about 60-80 minutes, the curd is broken up and the first cooking is performed by adding hot water at a temperature of 80°, until it is reduced to very small pieces. The curd separated from the whey is pressed, and after two hours, the second cooking is done using ricotta whey. During this process, everything is covered with a cloth to avoid sharp drops in temperature. Subsequently, the curd is placed on the wooden table called “mastredda,” for twenty hours. Once the right acidity is reached, the pasta is cut and placed in hot water where, with the help of a “manuvedda,” it is stretched and shaped. The characteristic pear shape of Provola Iblea and its thin yellowish rind make it unmistakable and easily recognizable among other typical Sicilian cheeses! Gustosi Sentieri: Mission. With our Provola Iblea, and with all the products we offer, we carefully carry out a work of rediscovery of Sicilian products, good and natural, the result of the commitment, passion, and ingenuity of the taste artisans. Our goal is to make you discover the goodness of our country, the flavors born from the encounter of peoples and cultures, the fruit of sun, land, sea, and tradition! The company oriented towards enhancing local specialties considers it essential, in its evolutionary path, to realize those typical and traditional productions that risk being lost or forgotten. Our Cheeses: Our cheeses are the heart of the peasant tradition: all cheeses, and in particular Provola Iblea, are obtained from the processing of milk from small Sicilian farms. Native Sicilian breeds: Modicana cow, Girgentana goat, Maltese, and Argentata dell’Etna, sheep of Belìce, are among the native breeds from which the milk is obtained for various cheeses of the Sicilian cheesemaking tradition. Raw milk cheeses, organic cheeses, Slow Food Presidia cheeses, DOP cheeses, historic cheeses, and innovative cheeses. Browsing our selection, you will discover Maiorchino, Piacentinu Ennese, Vastedda della Valle del Belìce, Ragusano monostalla, Provola delle Madonie, Provola Iblea, Cosacavaddu Ibleo, and Scaluni, Tuma Persa Siciliana, caciotte, goat and sheep cheeses to discover with each tasting, flavors of a rediscovered Sicily! Provola Iblea buy online now at our site www.emporiosicilia.it.
Pris inklusive moms
Provola Iblea producers exclusively use raw milk from 100% pasture-raised Modicana breed animals. The aroma of Provola Iblea recalls the herbs and spontaneous essences found in the pastures of the Iblean plateau. Our Provola Iblea has a delicate, sweet, and particularly pleasant taste. Format: between approximately 500 g and 600 g. Provola Iblea, or simply Provola, is a historic cheese of the Sicilian cheesemaking tradition, as evidenced by documentation from 1808. Abbot Paolo Balsamo mentions Provola Iblea in his book “Viaggio fatto in Sicilia e particolarmente nella Contea di Modica.” In this travel diary, the abbot describes a flourishing cheesemaking tradition, among which he includes the tasty Provola Iblea. Provola Iblea has a delicate, sweet, and particularly pleasant taste. An endangered cheese. In 1998, Provola Iblea was recognized as a historically produced product. The delicate Sicilian cheese was included, in 2000, among the historic Sicilian cheeses protected from the risk of extinction. Characteristics: Type: Soft cheese. Color: White/yellowish. Flavor: Provola Iblea is fresh, very delicate, sweet, and particularly pleasant. Aroma: The aroma of this fresh Sicilian cheese comes from the herbs and spontaneous essences found in the pastures of the Iblean plateau and from the forage used by breeders to supplement the cows' diet. Characteristic pear shape. Origin: Sicily, 100% Sicilian, 100% Artisanal. Traditional Italian agri-food product from the Ministry of Agricultural, Food and Forestry Policies. Provola Iblea and its pairing with Sicilian red wines: Provola Iblea pairs particularly well with wines that have a strong and full-bodied flavor, such as the typical red wines of Sicilian land, especially Nero d'Avola. Production: Provola Iblea is made with whole milk from various breeds of cows, including the Modicana, a typical native cow of Ragusa. Milk from one or two milkings is curdled in a wooden vat, together with lamb or goat rennet paste, at a temperature of about 35°. After about 60-80 minutes, the curd is broken up and the first cooking is performed by adding hot water at a temperature of 80°, until it is reduced to very small pieces. The curd separated from the whey is pressed, and after two hours, the second cooking is done using ricotta whey. During this process, everything is covered with a cloth to avoid sharp drops in temperature. Subsequently, the curd is placed on the wooden table called “mastredda,” for twenty hours. Once the right acidity is reached, the pasta is cut and placed in hot water where, with the help of a “manuvedda,” it is stretched and shaped. The characteristic pear shape of Provola Iblea and its thin yellowish rind make it unmistakable and easily recognizable among other typical Sicilian cheeses! Gustosi Sentieri: Mission. With our Provola Iblea, and with all the products we offer, we carefully carry out a work of rediscovery of Sicilian products, good and natural, the result of the commitment, passion, and ingenuity of the taste artisans. Our goal is to make you discover the goodness of our country, the flavors born from the encounter of peoples and cultures, the fruit of sun, land, sea, and tradition! The company oriented towards enhancing local specialties considers it essential, in its evolutionary path, to realize those typical and traditional productions that risk being lost or forgotten. Our Cheeses: Our cheeses are the heart of the peasant tradition: all cheeses, and in particular Provola Iblea, are obtained from the processing of milk from small Sicilian farms. Native Sicilian breeds: Modicana cow, Girgentana goat, Maltese, and Argentata dell’Etna, sheep of Belìce, are among the native breeds from which the milk is obtained for various cheeses of the Sicilian cheesemaking tradition. Raw milk cheeses, organic cheeses, Slow Food Presidia cheeses, DOP cheeses, historic cheeses, and innovative cheeses. Browsing our selection, you will discover Maiorchino, Piacentinu Ennese, Vastedda della Valle del Belìce, Ragusano monostalla, Provola delle Madonie, Provola Iblea, Cosacavaddu Ibleo, and Scaluni, Tuma Persa Siciliana, caciotte, goat and sheep cheeses to discover with each tasting, flavors of a rediscovered Sicily! Provola Iblea buy online now at our site www.emporiosicilia.it.
