Smoked Provola Tamburro at a glance
Tamburro Smoked Provola is a pasta filata cow's milk cheese shaped into a log and naturally smoked over beechwood. Each filone weighs about 1 kg and is supplied in cartons of roughly 3 kg. It has a glossy amber rind, a compact elastic body and a warm smoky aroma. It slices cleanly, grates well and melts into long elastic strands, making it a workhorse cheese for pizzerias, trattorias and catering kitchens.
What smoked provola is
Provola belongs to the southern Italian pasta filata family, the same spun-curd tradition as mozzarella and scamorza. The curd is heated and stretched in hot water until smooth, then shaped, brined and smoked. Smoking firms the paste, lowers surface moisture and adds the characteristic golden colour and woody fragrance. Compared with fresh mozzarella, smoked provola is drier and firmer, exactly what professional kitchens need for cooking.
Origin
This provola is produced in Molise, a small region in south-central Italy with a long dairy heritage. The temperate hills and established cheesemaking know-how of the area give the region's pasta filata cheeses their clean milky base and balanced smoke.
The producer
It is made by Latticini Molisani Tamburro in Baranello, in the province of Campobasso (Molise). The Tamburro dairy specialises in pasta filata cheeses - mozzarella, fior di latte, scamorza and provola - working pasteurised cow's milk to consistent food-service standards.
Taste and texture
The body is ivory to pale straw, compact and elastic, with a thin smoked rind. On the palate it is mild and milky with a clear but never aggressive smokiness and a faintly savoury finish. When heated it softens evenly and pulls into long strands without releasing excess water.
Technical specifications
Made from pasteurised cow's milk with salt, rennet, lactic ferments and natural beechwood smoke. Each log weighs about 1 kg; cartons hold roughly 3 kg. Keep refrigerated at 0-4 C. Contains milk. Average values per 100 g: about 285 kcal, 23 g fat, 20 g protein.
Professional uses
Smoked provola is a pizza classic: cube or julienne it over a Margherita for a smoky lift, or feature it on a pizza affumicata. Melt it into baked pasta, parmigiana and rice timbales, layer it in panini and toasted sandwiches, or grill thick slices for an antipasto. A little goes a long way, so use it to season rather than to smother.
Pairings
It works with San Marzano tomato, grilled vegetables, cured meats such as speck and pancetta, and earthy ingredients like mushrooms and potatoes. For pizza, pair it with a good fiordilatte to balance smoke and freshness.
Storage and delivery
Keep the provola refrigerated at 0-4 C and use within a few days of opening. LAPA delivers it refrigerated across Switzerland - to restaurants, pizzerias, hotels, delicatessens and private customers in Zurich, Lucerne, Zug and beyond - six days a week and with no minimum order.
Who it is for
Pizzaioli, chefs and caterers who want a dependable, full-flavoured melting cheese, plus Italian-food lovers looking for an authentic southern smoked provola at home.
