Small Waxed Provoletini Ball

You could do prov-alone or pair it with something else!

Quick Facts

Origin: Italy

The Flavor Experience

Mild and buttery when young, sharp and pleasantly dry when aged. We swear by this little bundle of joy!

The Story

The Auricchio facility opened in 1877 by Gennaro Auricchio in Cremona, Italy, making cheese initially for small shops nearby and with Gennaro's special rennet for making provolone. By the turn of the century, its own dairy had been added to the cheese-making facility and today the Auricchio name is synonymous with outstanding imported provolone here at Di Bruno's. More mild when young with a buttery texture, sharp and piquant when aged and with a pleasantly dry finish, not unlike the red wines of Italy, this little bundle of joy is the only provolone we feel comfortable swearing by—and we do!

Usage Tips

Try this provolone on:

1) Stuffed Meatballs: Dice up your provolone into small cubes and whip up a classic meatball mix. Form your balls around a piece or two of provolone before cooking them up for a melty inside.
2) Bruschetta-Bout It!: Top your Rosemary Crostini with a blend of diced roasted red peppers, diced Cerignola Olives, and diced pepperoni. Then shave thin slices of provolone over the top and broil for just a minute or two for easy-peasy bruschetta.
3) Crustless Pizza: Shred your provolone into a non-stick skillet until the bottom is just covered. Melt on medium heat until the edges start to brown slightly, then add any normal pizza toppings and cook for another few minutes. Slide the "pizza" onto a cutting board and let sit for a moment, then slice it up for a carbless, crustless 'za!
4) The Classic: No need to get fancy—DB Rosemary Crostini plus pepperoni plus provolone equals deliciousness. Go crazy and add a Cerignola Olive to top it off.
5) Provo-Roli Chicka-Tini: Pound out some boneless, skinless chicken breasts, top with slices of roasted red pepper, and a slice of provolone. Roll up into a loaf, secure with wooden toothpicks, and bake through.