Provola type Agerola is a cheese made from raw and stretched curd, processed either mechanically or manually, and not subjected to cooking. It is salted through brine immersion and sometimes smoked, undergoing a quick lactic maturation.

Its elastic and compact texture boasts a delicate ivory hue. The surface of Provola exhibits an uneven ochre tone, a characteristic of smoking. Its slightly flattened spheroidal shape adds to its distinctive appearance. The captivating interplay between the smoky aroma and the sweetness of the milk within the Provola offers a unique taste experience.

Pair Provola with prosciutto and black olives for a flavorsome appetizer. Use it to create a smoky and creamy pizza, adding grilled peppers and caramelized onions for an extra touch of indulgence.