Chef Lippe - Provoleta al Oreganato - Grilling Provolone - Local handcrafted

This is a typical cheese made popular by Italian immigrants who arrived from Napoli to Argentina during the 1900s. It is a round cut from a provola, a provolone cheese made in salami shape, covered with oregano, and put to melt, to be consumed with rustic crusty bread and wine, and in the case of Argentinians, as an aperitif to Parrillada, the national barbecue. We make it by hand and add a few red pepper flakes for good measure!