In this selection, the L'AMATRICIANO presents its own interpretation of another product that is much loved and appreciated both nationally and across the border: Il Provolone. This pasta filata cheese is obtained using only fresh cow's milk and it is surprising for its perfume and taste that, pleasantly, denote the degree of aging. Its great versatility allows it to appear well in the most varied combinations and recipes. Absolutely particular and interesting is the history of Provolone, rightly considered as the symbolic cheese of the Unification of Italy. In fact, it is necessary to know that in ancient times it was in the south that the "spinning" technique of pasta was born and developed, mainly as a remedy for the difficulties of storing and transporting fresh milk. In all of Southern Italy, so many cheeses and dairy products are obtained, and especially in Campania (with buffalo milk) and in Puglia (with cow's milk) the so-called "provole" become more and more famous and appreciated... Then, starting in the mid-nineteenth century, following the annexation of the south to the Kingdom of Savoy and the subsequent process of national unification, farmers, breeders and cheese makers finally had the opportunity to meet and exchange ideas, creating an exchange of notions, uses, traditions and agro-pastoral knowledge that allow in short (thanks to the great abundance of milk of the northern plains) to give life to a new extraordinary cheese, son of the appetizing southern provole, but with a more decisive taste and size far more... Il Provolone...