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| rdfs:label | - Provolone
- Provolone
- Provolone
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| rdfs:comment | - Il provolone è un fastidiosissimo surrogato d'uomo che ha come solo e unico scopo nella vita quello di molestare qualsiasi essere di sesso femminile, allo scopo di passare una piacevole serata. Lo si trova praticamente ovunque ci sia una concentrazione anche minima di figa. Si distingue dal morto di figa perché mentre quest'ultimo si limita alla contemplazione passiva della figa, il provolone è alla continua caccia del pelo.
- Provolone - miękki ser włoski, delikatny w smaku. Produkowany w różnych kształtach (ogórków, melonów, stożków). Robi się ostrzy w procesie dojrzewania.
- Provolone is an Italian cheese that originated in Southern Italy, where it is still produced in various shapes as in 10 to 15 cm long pear, sausage, or cone shapes. A variant of Provolone is also produced in North America and Japan. The most important Provolone production region is currently Northern Italy.
- Provolone is an Italian cheese that originated in Southern Italy, where it is still produced in various shapes as in 10—15 cm (4—6 in) long pear, sausage, or cone shapes. A variant of Provolone is also produced in North America and Japan. The most important Provolone production region is currently Northern Italy.
- Wikipedia Article About Provolone on Wikipedia Provolone is an Italian cheese that originated in southern Italy, where it is still produced in various shapes like in 10 to 15 cm long pear shapes, sausage shape or cone shape. The most important Provolone production region, however, is nowadays in Northern Italy (Piedmonte, Lombardy, Venice). The term Provolone (meaning large Provola) appeared around the end of the 20th century when it started to be manufactured in the Northern regions of Italy, and this cheese assumed its current large size.
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| abstract | - Il provolone è un fastidiosissimo surrogato d'uomo che ha come solo e unico scopo nella vita quello di molestare qualsiasi essere di sesso femminile, allo scopo di passare una piacevole serata. Lo si trova praticamente ovunque ci sia una concentrazione anche minima di figa. Si distingue dal morto di figa perché mentre quest'ultimo si limita alla contemplazione passiva della figa, il provolone è alla continua caccia del pelo.
- Provolone - miękki ser włoski, delikatny w smaku. Produkowany w różnych kształtach (ogórków, melonów, stożków). Robi się ostrzy w procesie dojrzewania.
- Wikipedia Article About Provolone on Wikipedia Provolone is an Italian cheese that originated in southern Italy, where it is still produced in various shapes like in 10 to 15 cm long pear shapes, sausage shape or cone shape. The most important Provolone production region, however, is nowadays in Northern Italy (Piedmonte, Lombardy, Venice). The term Provolone (meaning large Provola) appeared around the end of the 20th century when it started to be manufactured in the Northern regions of Italy, and this cheese assumed its current large size. Provolone is today a whole-milk cow cheese with a smooth skin produced mainly in the Po River Valley regions of Lombardia and Veneto. It is produced in different forms: shaped like large salami up to 30 cm in diameter and 90 cm long; in a watermelon shape; in a truncated bottle shape; or also in a large pear shape with the characteristic round knob for hanging. The average weight is 5 kg. Provolone is a semi-hard cheese with taste varying greatly from Provolone Piccante (Piquant), aged minimum 4 months and by the very sharp taste, to Provolone Dolce (Sweet) with a very mild cheesy taste. In Provolone Piccante, the distinctive piquant taste is produced with rennet originating from goat. The Dolce version uses calve rennet instead.
- Provolone is an Italian cheese that originated in Southern Italy, where it is still produced in various shapes as in 10 to 15 cm long pear, sausage, or cone shapes. A variant of Provolone is also produced in North America and Japan. The most important Provolone production region is currently Northern Italy.
- Provolone is an Italian cheese that originated in Southern Italy, where it is still produced in various shapes as in 10—15 cm (4—6 in) long pear, sausage, or cone shapes. A variant of Provolone is also produced in North America and Japan. The most important Provolone production region is currently Northern Italy.
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