A GREAT NATURAL PRODUCT

The Provolone Valpadana qualities of the taste, perfume and appearance, like for all the great cheeses, are enhanced when it is still raw.

The matching with bread is perfect, it is advisable to use the durum wheat (Altamura type) for the spicy Provolone Valpadana, whereas for the sweet Provolone Valpadana, the sesame bread is excellent or, more simply the typical “rosetta”.

Also the “mostarda”, fruit pickles, matches with this old country product, like the honey and some jams, for example the fig jam.

Matching with wines

The matching with the wine is really a matter of personal tastes, because it is difficult to find one that doesn’t match with the Provolone Valpadana.

Anyway, the choice can be also related to the different typology of Provolone Valpadana.

Sweet Provolone Valpadana

1.       Classical method sparkling white wines: from the Franciacorta to the Trento classico to the Classese dell’Oltrepò Pavese, to the Alta Langa Piemontese or the Erbaluce di Caluso sparkling white wine in Piemonte.

2.       Medium structure white wines: the Roero Arneis del Piemonte, the Nosiola del Trentino , the Tocai Friulano, the Verdicchio di Matelica Marche, the Frascati del Lazio or the Vermentino di Sardegna, the Vermentino Liguria, the Ortrugo dei Colli Piacentini Emilia Romagna, the Petit Arvine della Valle d’Aosta, the Durello dei Monti Lessini Veneto or the Grechetto dell’Umbria.

3.       Medium structure young red wines like the Dolcetto Piemonte, the Groppello del Garda in Lombardia, the Teroldego Rotaliano in Trentino or the Lagrein in Alto Adige, the Schioppettino del Friuli, the Lambrusco secco in Emilia Romagna, the Rosso Piceno nelle Marche, the Chianti Rufina or Colli Fiorentini in Toscana, Castel del Monte, also rosé, in Puglia, l’Etna rosso in Sicilia, the Ruchè di Castagnole Monferrato in Piemonte, the Gutturnio frizzante in Emilia Romagna, the San Colombano in Lombardia, the Lacrima di Morro d’Alba in the Marche territory or the Cesanese in Lazio.

Spicy Provolone Valpadana

1.      Classical method sparkling white wines who were vintaged in the same areas above mentioned.

2.       Good structured white wines, also with the passage in wood, such as the Gavi in Piemonte, the Terre di Franciacorta bianco in Lombardia, the Soave in Veneto, the Verdicchio dei Castelli di Jesi in the Marche Region, the Vernaccia di San Gimignano in Toscana, the Fiano in Campania, the Timorasso of the Tortonesi hills in Piemonte, the Malvasia dei Colli Piacentini in Emilia Romagna, the Lugana superiore in Veneto.

3.       Good structured red wines, like the Barbera d’Asti in Piemonte, the Valtellina Sforzato in Lombardia, the Pignolo in Friuli, the Rosso Conero in the Marche region, the Nobile di Montepulciano in Toscana, the Aglianico in Campania, the Primitivo di Manduria or the Negroamaro in Puglia, the Cannonau di Sardegna, the Gattinara in Piemonte, the Buttafuoco in Lombardia, the Sagrantino di Montefalco in Umbria, the Montescudaio Rosso Toscana.

If you want to match the Provolone Valpadana, spicy cheese, with honey or other sweet jams you can also match the sweet wines obtained by the raising or by late vintage such as the raisin Piemonte Moscato or the Moscato di Chambave in Valle d’Aosta, the San Martino della Battaglia dessert in Lombardia, the Vino Santo Trentino, the Verduzzo friulano, the Albana di Romagna passito Emilia Romagna, the late vintage of Verdicchio dei Castelli di Jesi in the Marche region, the Passito di Pantelleria or the Malvasia delle Lipari in Sicilia, the Picolit nel Friuli, the Erbaluce di Caluso passito in Piemonte, the Cinqueterre Sciacchetrà in Liguria, the Sagrantino di Montefalco passito in Umbria or il Moscadello di Montalcino passito in Toscana why not, the Marsala in its different typologies, or better,the Soleras.