Smoked Provola in Water: the Essentials
Tamburro smoked cow's milk provola comes in single 250 g tubs with covering water, packed in a 4 kg carton of 16 tubs. It is a fresh pasta filata cheese, gently smoked, produced by Latticini Molisani Tamburro in Baranello (Campobasso), Molise, a dairy run by the same family for three generations. The covering liquid keeps the paste soft and moist until service, while the single-portion format lets pizzerias and restaurants open only what they need.
What Is Smoked Provola
Provola is a fresh pasta filata cheese from the southern Italian dairy tradition: the curd is spun in hot water, shaped by hand and, in the smoked version, exposed to smoke that gives the rind its amber colour and the paste its distinctive aroma. Compared with fiordilatte, smoked provola brings a deeper, savoury note that stands up to oven temperatures, which is why pizza chefs choose it for white pizzas, potato and sausage combinations and baked pasta dishes.
The Producer: Latticini Molisani Tamburro
Latticini Molisani Tamburro SRL produces exclusively in its plant in Contrada Crocella, Baranello, in the province of Campobasso, Molise. Born as an artisan workshop and active for three generations, the dairy has grown on the national market while keeping artisan methods at the core of its production. The milk used is predominantly from Molise, a region of green, unspoiled pastures. The same plant houses the legal and administrative headquarters: a short, fully traceable supply chain.
Sensory Profile
The paste is white to straw-coloured, soft and elastic, with the typical layered structure of spun curd. Smoking gives the surface its amber tone and a round, warm aroma of wood smoke that never covers the fresh milk base. On the palate it is sweet, lactic and gently savoury, with a supple texture that melts evenly in the oven without releasing excessive whey when properly drained.
Technical Specifications
Each tub contains a 250 g smoked provola in covering water; a carton holds 16 tubs for a total of 4 kg. Store at 0-4 °C in the original liquid and, once a tub is opened, use the cheese within 48 hours. EAN code 8005149005994. Drain the cheese for about 30 minutes before using it on pizza to reduce surface moisture.
Professional Uses in the Kitchen
On a 33 cm round pizza, use 80-100 g of smoked provola, cut into strips or cubes and well drained. For pizza al taglio on a 60x40 cm tray, plan 350-400 g, added a few minutes before the end of baking. Beyond pizza, smoked provola is the heart of baked pasta dishes, potato and provola gateau, grilled vegetable gratins and the classic Neapolitan pizza fritta filled with ricotta, provola and black pepper. For antipasti boards, let it come to room temperature before serving so the smoke aroma opens up fully.
Common Mistakes to Avoid
Do not use the cheese straight from the water without draining: excess moisture makes the pizza base wet. Do not bake it too long at full temperature, as the paste turns rubbery and the smoke note becomes bitter. Do not store an opened tub dry: keep the cheese in its liquid at 0-4 °C and finish it within 48 hours.
Pairings
Smoked provola pairs naturally with San Marzano and datterino tomatoes, friarielli, Italian sausage, grilled aubergines and potatoes. In the LAPA catalogue you will find type 00 pizza flours, peeled tomatoes and extra virgin olive oil to build a smoked provola pizza from base to topping.
Delivery and Logistics
B2B and B2C refrigerated delivery across Switzerland from the LAPA warehouse in Embrach (Zurich). Cold chain at 2-4 °C guaranteed by the LAPA fleet across Zurich, Winterthur, Uster, Aargau, St. Gallen, Lucerne, Bern and Basel. For Ticino (Lugano, Bellinzona, Locarno), French-speaking Switzerland (Geneva, Lausanne, Montreux, Sion) and mountain regions (Chur, Davos, St. Moritz) delivery within 24-48 hours via certified food-grade partner couriers such as Swiss Post Frigo-Express, Planzer and Galliker.
Who It Is For
The 16 x 250 g format is designed for pizzerias, Italian restaurants, delicatessens, hotels and catering kitchens that want smoked provola always fresh, opening one portion at a time and keeping waste under control. It also suits Italian grocery stores and private customers who cook Italian at home. More than 1,500 chefs in Switzerland choose LAPA every morning.
