The heart of Vico Equense in one bite. Born among the hills kissed by the sea, our Smoked Provola tells a story of tradition and purity. Made exclusively with fresh cow's milk, it follows an ancient ritual: a natural maturation of 24-36 hours without the addition of any starter cultures. This slow process not only enhances its bold character and unmistakable smoky note, but also ensures optimal preservation over time. A delicacy that elevates every dish, from gourmet pizza to the most sophisticated appetizers.


 Here are several creative suggestions for enhancing its flavor, divided by type of consumption:
 👨‍🍳 In the Kitchen: The Heat that Excites
 The heat melts the stretched curd, releasing all the aroma of natural smoke:

 
 "Vico" Pizza: Add it in thin slices at the end of cooking to a pizza with piennolo tomatoes and fresh basil. Its slow maturation makes it perfect because it doesn't release too much water, preventing the dough from getting soggy.
 
 In Carrozza or Baked: Try it breaded and fried (the classic "provola in carrozza") or cooked in a terracotta pan with a simple tomato and oregano sauce.
 
 Pasta and Potatoes Neapolitan Style: This is the secret ingredient. Add it diced off the heat: it will create that perfect, smoky creaminess that makes this dish unforgettable.

 🥗 Raw: Freshness and Contrast
 Thanks to the 24/36 hour maturation, the consistency is compact and pleasant:

 
 Vesuvian Antipasto: Serve thickly sliced with artisanal cured meats (such as Neapolitan salami) and vegetables in oil.
 
 Gourmet Salad: Dice it and pair it with wild arugula, walnuts, and pears, or with beefsteak tomatoes and a drizzle of extra virgin olive oil from the Sorrento hills.
 
 Gourmet Sandwich: Perfect in a hot sandwich with sausage and broccoli rabe, where the smoky cheese balances the bitterness of the vegetables.

 🍷 The Winning Combination
 To complete the experience, accompany it with:

 
 Wines: A structured white like Fiano di Avellino or a young and lively red like Gragnano della Penisola Sorrentina (served chilled).
 
 Beers: An amber craft beer or a Rauchbier (smoked beer) to play with the cheese notes.