{"id":1661,"date":"2014-03-24T11:38:27","date_gmt":"2014-03-24T10:38:27","guid":{"rendered":"https:\/\/gustini.fr\/blog\/generalites\/provolone\/"},"modified":"2014-03-24T11:38:27","modified_gmt":"2014-03-24T10:38:27","slug":"provolone","status":"publish","type":"post","link":"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/provolone\/","title":{"rendered":"Provolone"},"content":{"rendered":"<h2>Histoire du Provolone<\/h2>\n<p>Le Provolone est un fromage italien qui n\u2019est pas aussi connu que le Parmesan ou la Mozzarella, mais ceux qui l\u2019ont go\u00fbt\u00e9 une fois voudront le red\u00e9guster. Le Provolone de la plaine du P\u00f4 est prot\u00e9g\u00e9 dans son origine et sa fabrication en tant que Provolone Valpadana AOP. Pourtant, \u00e0 l\u2019origine, il n\u2019est pas un fromage du nord de l\u2019Italie comme le Parmesan ou le Grana Padano. Il est produit selon le proc\u00e9d\u00e9 Filata, comme de nombreux fromages du sud de l&rsquo;Italie tels que la Mozzarella ou le <a title=\"Caciocavallo\" href=\"\/blog\/delikatessen\/kaese\/caciocavallo\">Caciocavallo<\/a>. Avec les gens du sud de l\u2019Italie qui sont venus chercher du travail dans le nord du pays, cette m\u00e9thode de production est \u00e9galement arriv\u00e9e dans la zone AOP d\u2019aujourd\u2019hui.<\/p>\n<figure id=\"attachment_6938\" aria-describedby=\"caption-attachment-6938\" style=\"width: 425px\" class=\"wp-caption aligncenter\"><a href=\"\/blog\/wp-content\/uploads\/2014\/03\/Provolone.jpg\" rel=\"lightbox\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-6938\" src=\"\/blog\/wp-content\/uploads\/2014\/03\/Provolone.jpg\" alt=\"provolone piccante\" width=\"425\" height=\"425\" \/><\/a><figcaption id=\"caption-attachment-6938\" class=\"wp-caption-text\">Provolone piccante<\/figcaption><\/figure>\n<h2>Les formes du Provolone<\/h2>\n<p>Lors du proc\u00e9d\u00e9 Filata, le caill\u00e9 est arros\u00e9 d&rsquo;eau chaude puis p\u00e9tri. Cela cr\u00e9e l&rsquo;int\u00e9rieur fibreux caract\u00e9ristique, comme celui que l&rsquo;on conna\u00eet pour la Mozzarella. Contrairement \u00e0 la Mozzarella, le Provolone n\u2019est pas utilis\u00e9 frais, mais m\u00fbrit de quatre semaines \u00e0 trois mois. Pour un <a href=\"http:\/\/www.gustini.de\/index.php?auswahl=shopseite&#038;aktion=Suche&#038;rubrik1=Suche&#038;rubrik2=auricchio\">Provolone tipo piccante<\/a>, de la pr\u00e9sure de mouton ou de ch\u00e8vre est utilis\u00e9e, ou un m\u00e9lange des deux. Ce fromage est produit sous diff\u00e9rentes formes. Avec une section rectangulaire, il est appel\u00e9 Pancetta, les vari\u00e9t\u00e9s sph\u00e9riques s\u2019appellent Mandarino, Melone ou Provole. La forme en poire est aussi commune comme pour le Caciocavallo. Une forme cylindrique est celle du <a title=\"Commander Topolino\" href=\"http:\/\/www.gustini.de\/index.php?auswahl=shopseite&#038;aktion=Suche&#038;rubrik1=Suche&#038;rubrik2=provolone\">Topolino<\/a>.<\/p>\n<figure id=\"attachment_6941\" aria-describedby=\"caption-attachment-6941\" style=\"width: 400px\" class=\"wp-caption aligncenter\"><a href=\"\/blog\/wp-content\/uploads\/2014\/03\/Provolone-topolino.jpg\" rel=\"lightbox\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-6941\" src=\"\/blog\/wp-content\/uploads\/2014\/03\/Provolone-topolino.jpg\" alt=\"provolone topolino\" width=\"400\" height=\"400\" \/><\/a><figcaption id=\"caption-attachment-6941\" class=\"wp-caption-text\">Provolone topolino<\/figcaption><\/figure>\n<h2>Recettes avec du Provolone<\/h2>\n<p>Le Provolone jeune a un go\u00fbt doux et, lorsqu&rsquo;il est fabriqu\u00e9 avec le lait et la pr\u00e9sure de la vache, est \u00e9galement indiqu\u00e9 par l\u2019ajout de <em><a href=\"http:\/\/www.gustini.de\/index.php?auswahl=shopseite&#038;aktion=Suche&#038;rubrik1=Suche&#038;rubrik2=auricchio\">dolce<\/a><\/em>. Le <em>piccante<\/em>, par contre, a un go\u00fbt plus intense. Le Provolone peut \u00eatre utilis\u00e9 comme fromage \u00e0 p\u00e2te press\u00e9e. Gr\u00e2ce \u00e0 sa p\u00e2te fil\u00e9e, il convient \u00e9galement bien comme fromage \u00e0 fondre et trouve donc son utilisation dans des recettes gratin\u00e9es. Essayez-le comme alternative \u00e0 la Fontina dans la recette de Pizzoccheri ou pour votre prochaine lasagne !<\/p>\n<p><!-- END --><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Originaire d&rsquo;Italie, le Provolone est un fromage moins connu que le Parmesan ou la Mozzarella, mais tout aussi savoureux et prot\u00e9g\u00e9 par l&rsquo;appellation DOP de la Vall\u00e9e de Po. Il partage la technique de filature du Sud avec des fromages comme le Caciocavallo, et se pr\u00e9sente sous diverses formes lors de sa maturation qui varie entre quatre semaines et trois mois. Le Provolone peut \u00eatre utilis\u00e9 en tant que fromage \u00e0 p\u00e2te fil\u00e9e ou fondant dans des plats au four, offrant une alternative d\u00e9licieuse dans les recettes traditionnelles telles que les pizzoccheri ou les lasagnes.<\/p>\n","protected":false},"author":2,"featured_media":1660,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-1661","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ingredients-dorigine"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.9.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Provolone - Gustini - Passione italiana<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/provolone\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Provolone - Gustini - Passione italiana\" \/>\n<meta property=\"og:description\" content=\"Originaire d&#039;Italie, le Provolone est un fromage moins connu que le Parmesan ou la Mozzarella, mais tout aussi savoureux et prot\u00e9g\u00e9 par l&#039;appellation DOP de la Vall\u00e9e de Po. Il partage la technique de filature du Sud avec des fromages comme le Caciocavallo, et se pr\u00e9sente sous diverses formes lors de sa maturation qui varie entre quatre semaines et trois mois. Le Provolone peut \u00eatre utilis\u00e9 en tant que fromage \u00e0 p\u00e2te fil\u00e9e ou fondant dans des plats au four, offrant une alternative d\u00e9licieuse dans les recettes traditionnelles telles que les pizzoccheri ou les lasagnes.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/provolone\/\" \/>\n<meta property=\"og:site_name\" content=\"Gustini - Passione italiana\" \/>\n<meta property=\"article:published_time\" content=\"2014-03-24T10:38:27+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.gustini.fr\/blog\/wp-content\/uploads\/2024\/02\/provolone.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"425\" \/>\n\t<meta property=\"og:image:height\" content=\"425\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Jens Depenau\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Jens Depenau\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/provolone\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/provolone\/\"},\"author\":{\"name\":\"Jens Depenau\",\"@id\":\"https:\/\/www.gustini.fr\/blog\/#\/schema\/person\/da0431da8092858c78309d7c264074fe\"},\"headline\":\"Provolone\",\"datePublished\":\"2014-03-24T10:38:27+00:00\",\"dateModified\":\"2014-03-24T10:38:27+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/provolone\/\"},\"wordCount\":376,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/www.gustini.fr\/blog\/#organization\"},\"articleSection\":[\"Ingr\u00e9dients d\u2019origine\"],\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/provolone\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/provolone\/\",\"url\":\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/provolone\/\",\"name\":\"Provolone - 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