Uova Alla Provatura

Provatura is a cheese characteristic of Rome. It is fresh, has a stringy texture and is made exclusively of bufala’s milk. It is very similar to Mozzarella, which can be used in its place.


4 oz. provatura (or Mozzarella)
2 tbs. butter
8 eggs
grated Parmigiano

How to make the Eggs with Provatura:

Dice the provatura or Mozzarella and put it into an 8-in. pan with the butter. Heat until the cheese melts then break the eggs on top, salt to taste and cook over a low flame, taking care not to break the yolk. Sprinkle the uova alla provatura with grated Parmigiano.

It is advisable to cook 2 eggs at a time.

Serves 4

Regional recipe from Latium