Provolone Paglierino Stravecchio, Recco, 500gr. ca.
Only after five years of care, a provolone can become like this. Crust fades to an old-rose hue, tracks ledt from the bindings and twines deepen. The texture is grainy and it explodes under a bite, unchaining a complexity of cashews, walnuts, balanced piquants, hints of ripe fruit... An unforgettable proof of mastery by Enzo Recco, "the godfather of provolone".