one of Italy's famous cheeses
Though better known in the world, provolone is basically just a bigger provola. Originally from Campania, most of it is now made in the north. Two DOP versions are Provolone Val Padana from the Veneto and Provolone del Monaco, from Campania.
Different varieties of this versatile cheese range from sweet to sharp, and they end up in antipasti, sandwiches, salads and many cooked dishes. Lately it has become popular to bake them into savoury tarts and breads.