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Provola Affumicata

Smoked provola is a typical specialty of the Campania Region. It is a fresh stretched curd cheese, obtained from the processing of only Italian cow's milk. It shares all the production phases with the mozzarella with the only difference being the smoking phase which takes place using the smoke produced by the combustion of straw and shavings that give it the typical flavor and aroma of smoke, as well as a nuanced color brown and brown.

Smoked provola is ideal for those looking for a more decisive flavor, to savor the products of the past and live a gastronomic experience to tell. In the kitchen it is the main ingredient of various recipes from Campania.

Natural smoking will give flavor and aroma to exquisite dishes, served both hot and cold.
Company
Caseificio S. Antonio di Paventa Giovanni &C.

The S. Antonio Dairy was born in 1967 as a small family-run artisan workshop in Sala Consilina (SA), in the heart of the Cilento and Vallo di Diano National Park.
In 1985, the helm of the company passed into the hands of the second generation of the Paventa family who put the hard work of father Giovanni and mother Vincenza to good use.
The quality of the products and the innovative processing techniques transform the small dairy into a dairy company of reference for the whole territory.
Today the third generation gives continuity to a story that speaks of courage, sacrifice and foresight that has lasted for over 50 years.
The Caseificio S. Antonio, in fact, still preserves the traditional mozzarella processing techniques and represents the right combination of tradition and innovation.

Categories
Food industry
Company
Caseificio S. Antonio di Paventa Giovanni &C.

The S. Antonio Dairy was born in 1967 as a small family-run artisan workshop in Sala Consilina (SA), in the heart of the Cilento and Vallo di Diano National Park.
In 1985, the helm of the company passed into the hands of the second generation of the Paventa family who put the hard work of father Giovanni and mother Vincenza to good use.
The quality of the products and the innovative processing techniques transform the small dairy into a dairy company of reference for the whole territory.
Today the third generation gives continuity to a story that speaks of courage, sacrifice and foresight that has lasted for over 50 years.
The Caseificio S. Antonio, in fact, still preserves the traditional mozzarella processing techniques and represents the right combination of tradition and innovation.

Categories
Food industry