Provola vs Vastedda
Provola
Facts
- Milk
- Cow
- Texture
- Semi-hard
- Type
- Stretched curd
- Rind
- Natural rind
- Country
- Italy
Provola is a semi-hard Italian cheese made from cow's milk in the stretched-curd tradition. Makers heat the curd and pull it until the paste is smooth, elastic, and able to hold a compact shape. A typical piece is smaller than a provolone, often pear-shaped or rounded, with a thin natural surface. Plain provola tastes mild and milky. Smoked provola, sold as provola affumicata, picks up a light brown color and a gentle wood-smoke aroma.
Vastedda
Facts
- Country
- Italy
Vastedda is a traditional round bread from Italy, best known in Sicily. The loaf has no hole in the middle, and the crumb is soft enough to hold a rich filling. Street cooks split it for a sandwich of fried veal spleen, often with sliced cheese or a spoon of fresh ricotta. The same word is also used for Sicilian cheeses, which is why it appears in a cheese list. The bread and the cheeses are different foods that share a name.