Grilled provoleta with chimichurri

Provoleta is an irresistible emblem of the Argentine asado (barbecue), a creation born from the meeting between Italian culture and the Creole passion for grilling.

Inspired by provolone, this firm-textured cheese adapts perfectly to direct fire, melting on the inside while browning and forming a crunchy crust on the outside.

Traditionally served at the beginning of the barbecue, it is usually topped with a generous spoonful of chimichurri, providing an acidic and herbaceous contrast.

Its simplicity is deceptive: behind every well-made provoleta there is a refined technique and a deep sense of collective celebration.