Smoked Provola Cheese: A True Delight!

Smoked provola cheese, one of the traditional Italian products, is a cheese particularly appreciated for its flavour and is produced in various Italian regions. Its intense and particular flavour, due to a specific smoking process and its characteristic colour make it unmistakable.

Smoked provola is appreciated in various forms, either on its own or in tasty recipes. Here are a few suggestions on how to make the best experience out of this excellent cheese.



Bortigali Smoked Provola cheese is made of cow’s milk, with a soft, compact, and hand-spun paste straw-yellow in colour, with a sweet taste enriched by the unmistakable aroma of smoke.

If you prefer to try it on its own, try serving it in little slices and pair it with a still, medium-bodied white wine or with a dry wine.



Smoked provola is well paired with cured meats and bread… So instead of making a boring sandwich, why not try an easy and tasty piadina recipe?

You can make a vegetarian version with just a few ingredients:

Cut the cherry tomatoes into thin slices and season them with oil, salt, pepper, and oregano. Fill the piadina with a layer of cherry tomatoes and smoked provola. Cook for about 3 minutes, making sure that both sides are evenly cooked.



If you like the idea of the piadina but you want to add some more to eat, here is a simple recipe for a fast piadina with a few ingredients:

There is no need for instructions… It’s too easy! Just spread the pesto on the piadina, cut the smoked provola and the ham, and put them in the piadina (add salt and pepper if you want but it is not necessary, the pesto is already tasty!), cook it for about 3 minutes, making sure that both sides are evenly cooked and voilà, the meal is served.