From sweet to spicy, reintroduce yourself to one of Italy’s most versatile cheeses.
Yes, provolone is a tried-and-true deli staple. But this pasta filata cheese rewards heat, patience, and a little imagination. Its name is rooted in the Italian words prova or provola, which mean “globe shaped.” After the curds are stretched in salted hot water—responsible for the elastic texture—they are formed into different shapes and then brined and aged.
Two- to three-month cheeses are mild (dolce) and buttery-sweet. As it ages, the flavor intensifies, becoming increasingly sharp (piccante) and tangy after four months to one year. Extra-aged varieties (stravecchio) are matured anywhere between one to three years, resulting in complex, pungent, and nutty notes.
Provolone is an excellent melter, often grated on pizzas, baked in pasta dishes, or sliced and melted on burgers. It’s also a nice replacement for a table or snacking cheese, served alongside wine, bread, and olives or gracing a charcuterie board.
These recipes spotlight mild provolone at its most generous: lush, buttery, effortlessly meltable, and lending body to each dish.
Provolone from BelGioioso Cheese.
Hand Pies with Provolone and Spiced Plum Compote
These hand pies pair mild provolone with a savory-sweet plum compote for contrast and balance. Plums are cooked with brown sugar, balsamic vinegar, and rosemary until jammy. The rustic square shape allows for generous filling and clean edges while showcasing the layered interior.
Arancini with Provolone and Sun-Dried Tomato Aioli
Arancini are traditionally filled with mozzarella, but provolone brings a deeper, more assertive melt. Mild provolone softens without disappearing, adding richness and a gentle tang that stands up to the crisp exterior. Sun-dried tomato aioli delivers acidity and sweetness, cutting through the arancini’s richness while echoing southern Italian flavors. Serve hot, when the centers are still gooey and the contrast between crunch and cream is at its peak.
Pizza al Taglio with Onions and Provolone
Pizza al taglio is a Roman-style pie known for its airy, bubbly crumb and crispy crust, often likened to focaccia. This version relies on a long-fermented homemade dough; allow for at least 12 hours, but shoot for 24 hours to let the structure and flavor fully develop.
Beef Braciole with Provolone
Braciole is an Italian-American dish of flattened beef that’s rolled with provolone, prosciutto, garlic, parsley, and breadcrumbs, then braised in tomato sauce. Called involtini, or “little bundles,” it originated in southern Italy, where family variations have been passed down for generations. Today, it’s a classic Sunday supper, traditionally served over pasta or creamy polenta.
Provolone-Stuffed Bolognese Shells
Jumbo cheesy pasta shells are baked atop a flavorful Bolognese sauce, topped with creamy Alfredo and breadcrumbs, and broiled until toasted and melty. This recipe is easy but takes some patience as the sauce has to simmer for a few hours. Set aside a lazy afternoon to allow these complex flavors to develop. Serve with a crisp, light salad and a glass of Chianti.
Andrea and Paul Bartholomew
Co-owners of Bartholomew Studio, a photography studio focused on food and beverage and interior design. Andrea’s background in fine arts and food styling combined with Paul’s award-winning expertise in food and interior design photography ensures their work is not only beautiful, but impactful and effective.
