Provolone Valpadana Alla Pizzaiola


8 slices mild Provolone Valpadana cheese (about 2 oz. each)
1 lb. peeled chopped tomatoes
2 cloves garlic
1 piece of chili pepper (optional)
2 cloves garlic
3 tbsp. olive oil

How to make the Provolone Valpadana Pizzaiola Style:

Heat the oil in a large pan, press and add the garlic. When the garlic is browned at the edges add the chopped tomato. Add the chili pepper, salt to taste and stir. Cover and simmer for 10 minutes.

Remove the lid and place the slices of Provolone Valpadana on top of the sauce. Sprinkle with oregano. Cover again and let simmer for a few more minutes until the cheese has melted. Serve hot with sliced bread on the side.

Serves 4

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at