Smoked provola is a pasta filata cheese made from pasteurised cow's milk, gently smoked and shaped into 500 g pieces, packed in a 4 kg carton of 8 pieces. Produced by Sorì Italia in Teano (Caserta), it melts evenly and strings beautifully in the oven, which makes it the professional choice for pizza, baked pasta, parmigiana and gratins, with a round smoky aroma that plain fiordilatte cannot deliver.
What is smoked provola
Provola belongs to the great Campanian family of pasta filata cheeses: the curd is spun in hot water, shaped into its typical rounded form and then smoked. Smoking gives the thin amber rind and the unmistakable aroma, while the paste stays soft, elastic and milky. Compared with fresh fiordilatte, smoked provola releases less whey in the oven and adds an extra aromatic layer to every dish.
The producer: Sorì Italia, a family story since 1868
The story begins in 1868, when Giuseppe Sorrentino left the Royal Palace of Caserta, where his family served the Bourbon court, to start a dairy business in the heart of Naples. In the 1930s Pasquale Sorrentino founded the family's first dairy in the Piana del Sele, and in the 1990s the company consolidated its production in the Caserta area. Today the Teano plant, at the foot of the Roccamonfina park, combines this long tradition with one of the most advanced dairy facilities in the region.
Quality is documented, not declared: the plant is certified BRC A+ and IFS Higher Level, holds ISO 9001 certification and runs over 300 quality checks every week. Sorì products are exported to more than 50 countries worldwide.
Organoleptic profile
The rind is thin and amber-coloured from smoking; the paste is ivory-white, soft and elastic, with the typical layered structure of spun curd. On the palate the smoky note is enveloping but balanced, supported by the sweetness of fresh cow's milk. When baked, the cheese melts uniformly and strings without releasing excess liquid.
How to use it in a professional kitchen
- Pizza: use 80-100 g per 33 cm pizza instead of fiordilatte when you want a deeper, smoky profile; add at the start of baking at 280-320 °C.
- Baked pasta and parmigiana: diced provola gives structure and aroma to pasta al forno and aubergine parmigiana, stringing at the cut like in the best Neapolitan trattorias.
- Pizza fritta: the classic Neapolitan fried pizza is traditionally filled with ricotta, smoked provola and black pepper.
- Gratins: a thin layer over vegetables or gnocchi before the oven creates a golden, aromatic crust.
Common mistakes to avoid
- Serving it straight from the fridge in cold dishes: let it reach 14-16 °C to release its full aroma.
- Overbaking: after about 3 minutes at maximum oven temperature the paste turns rubbery and loses its string.
- Cutting it hours in advance without covering it: the paste oxidises and dries at the surface.
Technical specifications
Pieces of 500 g, carton of 8 pieces for a total of 4 kg. Ingredients: pasteurised cow's milk, lactic ferments, salt, rennet. Allergens: milk and milk products. Store at 0-4 °C in the original packaging. EAN 8024659134031. Country of origin: Italy.
Pairings
Smoked provola works naturally with San Marzano DOP peeled tomatoes, type 00 pizza flour and extra virgin olive oil for pizza and oven dishes; with grilled vegetables and cured meats on a Campanian-style platter; with fresh bread and a structured white wine at the table.
Delivery and logistics in Switzerland
Refrigerated B2B and B2C delivery in Switzerland from the LAPA warehouse in Embrach (Zurich). Cold chain at 2-4 °C guaranteed by the LAPA fleet across Zurich, Winterthur, Aargau, St. Gallen, Lucerne, Zug, Bern and Basel. For Ticino (Lugano, Bellinzona, Locarno), French-speaking Switzerland (Geneva, Lausanne, Vevey, Sion) and mountain regions (Davos, St. Moritz, Chur) delivery within 24-48 hours with certified food-grade partner couriers such as Swiss Post Frigo-Express, Planzer and Galliker.
Who is it for
Pizzerias looking for a smoky alternative to fiordilatte, Italian restaurants and trattorias, gastronomy counters, hotels and caterers, and private customers who love authentic Neapolitan oven dishes.
