Provolone Piccante by Auricchio
The sharp, aged version of Provolone, a pulled-curd (pasta filata) cow's-milk cheese, here a quarter of about 5 kg by Auricchio — a name that has made Provolone since 1877. Firm and full-flavoured, the piccante develops a piquant, savoury bite as it ages.
What is Provolone piccante?
Provolone is a hard pasta filata cheese: the curd is cooked in very hot water (75-85°C) and then stretched before shaping and aging. The piccante is aged longer than the mild (dolce) version, giving it a sharper, more pungent character.
How to use it in the kitchen
Serve it on cheese boards, grate or shave it over pasta and bakes, melt it into paninis and toasties, or pan-fry slices. It pairs with cured meats, honey, mostarda and full-bodied reds.
Storage and logistics
Keep refrigerated at 0-4°C, well wrapped; serve at room temperature. LAPA delivers refrigerated Italian cheeses across Switzerland — Zurich, Aargau, Zug, Schwyz, Schaffhausen, St. Gallen, Lucerne and beyond — to restaurants, pizzerias, hotels and delicatessens.
