UNA POTENZA NUTRITIVA DATA IN DOTE DALLA NATURA

The homo occidentalis, in other words the lord of the Planet, who has being satisfying his primary needs for decades, no longer merely wants to eat. He wants to know, to deeply under stand, he wants to give his opinion on what he eats. Because –we must confess this habit, dear reader- we have been eating more with our mind than with our mouth and stomach, lately. Which is a luxury that not all the human race can afford, or better, three quarters are standing there staring…

And among those who can afford this luxury, we admire those who just do not limit themselves to a sin of gluttony, to the mere satisfaction of the instinct to eat, but those who use their hurt and their mind also in this primary need: a way to make up with nature, to thank it for the concrete gift, that we don’t deserve more than those who have just a little or nothing to eat. And we, grateful connoisseurs of what we eat, we are making our best to understand what’s inside it, going beyond, before our food.

If you consider with heart and mind a cheese with such a history like Provolone Valpadana has, it’s not difficult to see a world and at the same time it’s easy to be glad of knowing the hidden qualities of this special food. Balanced quantity of calories (365 in 100 g of fresh Provolone Valpadana and 470 in 100 g of mature Provolone Valpadana), balanced fats and proteins (thanks to some proteins, we have to point out also the presence of amino acids not synthesized by the human body, and for this reason they are called “essential”) , sugar none, the lactose has transformed during the ripening phase), many types of vitamins (PP, A, group B) and very rich, like the milk, in minerals (calcium and phosphorus especially). An army of precious substances that assaults our body of healthy occidental people giving us what we still need to keep enjoying good health and to feel well.

The qualities in terms of nutritional value of Provolone Valpadana derive from the milk, of course, or better, even earlier, from the milked animals, and even earlier, from the food given to animals. Men did and are doing all the rest: they did it in the past, inventing an original way to process the milk, and they are still doing it now renewing it and keeping it old-fashioned at the same time, tank to the science that supports the cattleshed and the dairy technology, but that also helps to maintain what is good of the old system, what the ancient recipe directly tells us about the first experiments on milk in order to obtain provole, first, and Provolone Valpadana nowadays.

It is for this reason that the research and the experiments on P.D.O. Provolone Valpadana never end. There are always new surveys, always new tests, unshakeable in their faith, in the science and in the ability of reliable experts who don’t approve any chemical and microbiologic data until they have carefully examined it according the modern knowledge.

In this way, when we sink our teeth into this special cheese, we know that it contains both what is new and what is old, to remind us that its taste and nutritional value that we enjoy are the result of a mix between historical events and a modern way to imagine the Provolone Valpadana nutrient: gift of nature and result of the experts who are responsible for its perfect state. To give us nourishment and good health.