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Provolone: history
We do not have precise information as to the moment when the production of provolone began, but it is thought that this cheese originated in Basilicata, and precisely in the province of Potenza, from where it spread into the other regions.
The name seems to derive from the term prova or provola, indicating the cheese sample taken during processing to control the degree of pulling of the same.
The historical reconstruction tells us that the processing technique was extended to northern Italy presumably towards the end of the nineteenth century, when brothers Margotta di Muro Lucana, moved to the province of Brescia in the municipality of Borgo San Giacomo, giving life to a flourishing production of provolone. This also permitted other provinces in northern Italy to learn the production technique both of sweet and spicy provolone.
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