Provoleta

[1] It was introduced in Argentina by Natalio Alba, a native of the Italian region of Calabria, who created this cheese inspired by typical cheeses of his region such as provola silana and caciocavallo, combining it with the tradition of Argentine asado.

Small discs of locally produced provolone cheese of 10 to 15 cm (4 to 6 inches) in diameter and 1 to 15 cm (0.5 to 6 inches) in height are often eaten at the start of an asado (barbecue), before the grilled meat.

The provolone, coated with flour and often topped with chilli flakes and oregano, is placed directly on the grill, on small stones or inside a foil plate, and cooked until part-melted.

The provoleta may be seasoned with chimichurri, a mixture of oils and spices, and is usually eaten communally with bread.

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