Sicily, the largest island in the Mediterranean, with a beautifully conserved and distinct topography, has been the political, economic and social crossroads of surrounding populaces for thousands of years. A mosaic of Middle Eastern, North African, Greek and Roman influences forged Sicily’s unique culture well before it became part of Italy in 1860 and was granted “autonomous region” status in 1946.
Sicilian stretched-curd cheeses, like Provola, have been traced as far back as the 1300s on the island and are still being made in Sicily today. Preserving Sicily’s ancient cheese making culture is at the forefront of the renowned Italian dairy industry leader, Zappala. With modern facilities in the Sicily’s western and southern provinces of Caltanissetta and Ragusa, Zappala seamlessly merges ancient Sicilian tradition with present day environmental and technological advances.
Zappala receives daily deliveries of fresh milk from cows that free-graze Sicily’s stunning Mediterranean countryside. From this rich, whole pasteurized cow’s milk, Provola Bianca is hand-formed into its traditional bulb shape that is tied at the “neck” with a rope and suspended for at least 10 to 15 days of aging. Compact and lightly golden inside, Provola Bianca has a smooth, thin, soft-white rind and a fresh, sweet, gentle taste and aroma, which is enhanced by the indigenous herbs of Sicily’s pasturelands imparted in the cow’s milk.
Provola Bianca has many cousins around Italy, but this iconic crafting is more than just one of the Italian spun dough cheeses--it’s Sicilian.
Application: Delicious served with fresh figs and grapes, Provola Bianca is also traditionally used for pizzas and pasta dishes.
Pairing: The best accompaniment would be a local wine. For a red wine, Nero d'Avola is a lovely match. For a white, try a blend featuring the Catarratto grape variety.
Porcini Mushroom Pâté by Melchiorri
Product Details: #050673 | 6/6.35 oz
Oleificio Melchiorri, situated in the picture-perfect Umbrian town of Spoleto in central Italy, caters to the most discerning connoisseurs. Crafting premier quality olive oils for over 50 years, the Melchiorri family features their exceptional olive oil in each of their additional Umbrian specialty products.
Porcini Mushroom Pate is an exquisite union of earthy Porcini mushrooms, exceptional olive oil and sophisticated spice accents. This refined taste of Umbria is an ideal condiment for boiled fish and meat dishes, canapés, risotto and pasta dishes and gourmet pizza.