Provola Iblea

Provola Iblea produced exclusively with raw milk from 100% Modicana breed grazing animals.

The scent of Provola Iblea refers to the herbs and wild essences found in the pastures of the Iblean plateau.

Our Provola Iblea has a delicate, sweet and particularly pleasant taste .

Format : between 500 g and 600 g approx.

Provola Iblea , or simply Provola, is a historic cheese of the Sicilian dairy tradition , as evidenced by documentation from 1808.

Abbot Paolo Balsamo, in fact, talks about Provola Iblea in his book " Journey made in Sicily and particularly in the County of Modica ":

In this travel diary, the abbot describes a thriving cheese-making tradition, among which he also includes the tasty Provola Iblea.

Provola Iblea has a delicate, sweet and particularly pleasant taste!

A cheese at risk of extinction

In 1998, Provola Iblea was recognized as a traditionally manufactured historical product.

The delicate Sicilian cheese was included, in 2000, among the historical Sicilian cheeses subject to protection from the risk of extinction.

Characteristics:

• Type: Soft cheese

• Color : White/yellowish

• Taste : Provola Iblea is fresh, very delicate, sweet and particularly pleasant.

• Perfume : The scent of this fresh Sicilian cheese comes from the herbs and spontaneous essences found in the pastures of the Ibleo plateau and from the fodder used by farmers to supplement the cows' diet.

• Characteristic pear shape

• Origin : Sicily

• 100% Sicilian

• 100% Artisan

• Traditional Italian agri-food product from the Ministry of Agricultural, Food and Forestry Policies

Provola Iblea and the pairing with Sicilian red wines

Provola Iblea goes particularly well with wines with a strong and full-bodied taste such as the typical Sicilian reds, especially Nero d'Avola!

Production:

Provola Iblea is produced with whole milk from cows of various breeds, including the Modican one, a typical native cow of the Ragusa area.

The milk from one or two milkings is coagulated in a wooden "vat" , together with lamb or kid rennet paste, at a temperature of around 35°.

After about 60-80 minutes, the curd is broken and cooked for the first time with the addition of hot water at a temperature of 80°, until everything is reduced into very small pieces.

The curd separated from the whey is pressed and, after two hours, the second cooking takes place with the ricotta shell.

During this process, everything is covered with a cloth to avoid sudden drops in temperature.

Subsequently, the curd is placed on the wooden board called "mastredda", for twenty hours.

Once the right acidity has been reached, the pasta is cut and placed in hot water where, with the help of a "manuvedda" it is stretched and shaped.

The characteristic pear shape of Provola Iblea and its thin, yellowish rind make it unmistakable and easily recognizable among other typical Sicilian cheeses!

Tasty Paths: Mission

With our Provola Iblea , and with all the products we offer, we carefully carry out the work of rediscovering good, natural Sicilian products.

Products that are the result of the commitment, passion and ingenuity of the artisans of taste.

Our aim is to make you discover the goodness of our country, the flavors born from the meeting of peoples and cultures, the fruit of sun, land, sea and tradition!

The company, oriented towards the exaltation of local specialties, believes that the creation of those typical and traditional products that risk being lost or forgotten is fundamental in its evolutionary path.

Our Cheeses

Our cheeses are the heart of the peasant tradition: all the cheeses, and in particular the Provola Iblea , are obtained from the processing of milk from small Sicilian farms.

Native Sicilian breeds: Modicana cow, Girgentana goat, Maltese and Argentata dell'Etna, Belìce sheep , are among the native breeds from which the milk for various cheeses of the Sicilian dairy tradition is obtained.

Raw milk cheeses, organic cheeses, Slow Food Presidium cheeses, DOP cheeses, historic cheeses and innovative cheeses.

Scrolling through our selection, you will have the opportunity to discover the Maiorchino, the Piacentinu Ennese, the Vastedda dell Valle del Belìce, the single-stall Ragusano, the Provola delle Madonie, the Provola Iblea, the Cosacavaddu Ibleo and the Scaluni, the Sicilian Tuma Persa, caciotte, goat and pecorino cheeses to discover with every tasting, flavors of a rediscovered Sicily!

Provola Iblea buy online now on our website www.emporiosicilia.it

We are committed to bringing to your home the best taste and freshness that the Sicilian artisan food and wine tradition has to offer!

For this reason, ordinary delivery times, from the moment of notification of shipment, are generally between 7 and 15 working days:

• In some cases the products are immediately available and ready to leave in a short time and therefore we will proceed with shipping immediately! Shipping within the national territory can also affect the speed.
• In other cases , to guarantee maximum freshness and quality, the products are made specifically for your order! So, to produce your freshest specialties, it takes its time. International shipping may also affect the speed.

We know that speed is an important factor and for this reason we are committed to processing your orders in the shortest time.

You can follow the progress of your shipment with the no. tracking that will arrive by email a few days after the order, when the package is ready to be shipped to you!

Our staff is always available to provide you with all the information on your order and to ensure that you receive the best of our products in the shortest time possible!

Important information for USA Customers : unfortunately at the moment we CANNOT ship ALCOHOL and FISH IN OIL.

Important information for SWITZERLAND and UK customers: unfortunately we CANNOT ship ALCOHOL at the moment.

However, let's remember that all the other products are available... and delicious! Thank you.