{"id":3395,"date":"2024-02-29T11:38:06","date_gmt":"2024-02-29T11:38:06","guid":{"rendered":"https:\/\/lisoladeisaporisiciliani.it\/?post_type=product&p=3395"},"modified":"2025-01-29T19:33:08","modified_gmt":"2025-01-29T17:33:08","slug":"provola-dei-nebrodi","status":"publish","type":"product","link":"https:\/\/lisoladeisaporisiciliani.it\/en\/product\/provola-dei-nebrodi\/","title":{"rendered":"Nebrodi seasoned provola"},"content":{"rendered":"

Preserved Excellence: Provola dei Nebrodi Vacuum Packed<\/h3>\n

Discover the Provola dei Nebrodi Vacuum-packed Product<\/strong>a pearl of the Sicilian cheese-making tradition now available in a practical package that preserves all its freshness and authentic flavour. This cheese, produced in the green pastures of the Nebrodi mountains, is known for its delicate but characteristic taste, which encapsulates the essence of a land rich in history and tradition. Thanks to vacuum packing, Provola dei Nebrodi maintains its qualities unaltered, guaranteeing a unique taste experience at all times.<\/p>\n

Flavour and Tradition: Provola dei Nebrodi<\/h3>\n

La Nebrodi vacuum-packed provola<\/strong> is a pasta filata cheese, produced exclusively with high-quality milk from cows reared in the Nebrodi area. Its flavour is a perfect harmony between sweetness and intensity, with a soft texture that melts in the mouth. Ideal both to be enjoyed on its own and as an ingredient in traditional Sicilian recipes, this cheese is a true ambassador of the region's taste and quality.<\/p>\n

Convenience and Freshness: Vacuum Packaging<\/h3>\n

Thanks to vacuum packaging technology, the Nebrodi Provola<\/strong> arrives on your table as if freshly produced. This method not only protects the cheese from air and humidity, prolonging its preservation, but also keeps its organoleptic profile unaltered. Whether you decide to open it straight away or store it for a special occasion, vacuum-packed Provola dei Nebrodi will always be ready to amaze you with its unmistakable taste.<\/p>","protected":false},"excerpt":{"rendered":"

Provola sfoglia Dei Monti Nebrodi.<\/p>\n

The curing period of about 8 months makes it unique and tasty. It breaks into flakes<\/p>\n

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