Monk’s Provolone is a typical product of the dairy branch of Sorrento Peninsula and the Lattari Mountains, made following some very ancient processing techniques. Its taste is unmistakeable and it is totally handmade. That’s why its size can change from five to ten kilos. Since 2010 it has obtained the Protected Denomination of Origin (DOP).

Monk’s Provolone is at the heart of some legends about the meaning of its name. Some people think that its name comes from its similarity between the saddlebags used by merchants to carry the cheese to Naples and to the other cities and those normally carried by the mendicant friars (the monks, extactly).

Some people think that the name Monk’s Provolone was given looking the shepherds coming from the Lattari Moutains who carried it. These shepherds, in order to protect themselves from damp of sea and night, used to wear a big cloak that reminded the monks’ habit; Neapolitan people warned each other at the arrival of shepherds, shouting “È arrivato zi' monaco co' pruvulone!” (“The monk with provolone has arrived!”).

According to an old recipe of Monzù of Casa Barracco, an aged Monk’s provolone was emptied with great skill and the empty space was filled with the soft part of provolone cheese and a filling.
The stuffing was made of champignons mushrooms, little meatballs and pasta al dente mixed with tomato sauce made of beef, onions, carrots and celery.
The last step of preparation consisted in baking the filled monk’s provolone at 220° and waiting until the bark of provolone has become soft and the filling very hot.

Try to amaze your friends with this ancient recipe. We suggest using the Penne a Mezzano, durum wheat flour pasta with a great compactness. The quantity to prepare depends on the number of guests you have.

Bon appétit!