Slightly flatter and bulkier than its cousin, the not so distant Nebrodi provola, is produced in one of the richest areas of biodiversity in Italy: the Madonie. A mountainous land close to the sea: from its heights the view goes as far as Etna, the Nebrodi chain and the Aeolian islands.
Typical spun paste cow’s milk cheese, the Madonie provola has the shape of a pot-bellied flask and a smooth and thin straw-yellow crust.
It is compact, tender, elastic, with a sweet and delicate flavor. It is excellent accompanied by the delicious bread made from the area’s durum wheat, produced with natural yeast (lu criscenti) and baked in a wood-fired oven.
When it is fresh, take care not to cover its fragrant, milky scents: in this case, choose very light, dry wines; to stay with local vines, try an Inzolia. If, on the other hand, it has a good seasoning, match it with the classic Nero d’Avola.
There is also a slightly smoked version.
The milk, raw and whole, is heated to 37-38 ° C in the traditional wooden vat, to it is added sheep rennet paste. Once the desired density has been reached, the curd is broken into hazelnut-sized grains and left to rest for a variable amount of time, adding hot water or whey.
The mass is then left to dry on a wooden board and cut into thin slices which are placed in the vat and soaked in water at 85°C. At this point is made the spinning of the dough, handling it with hands and with the help of a stick.
When it reaches a good elasticity, small pears are formed (the classic provola is round, with a very short “neck”) which, tied two by two and hung on a pole, are seasoned for at least 10, 15 days in a cool and ventilated place.
The Presidium has defined a production protocol that guarantees the traceability and high quality of this product.
In addition, through careful communication, the Presidium intends to make this product, which does not deserve to remain anonymous, known to the rest of Italy.
Together with the project dedicated to the manna of the Madonie, the Presidium intends to promote the extraordinary agricultural and food production of the Madonie Regional Park.