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翻訳と辞書　辞書検索 [ 開発暫定版 ] スポンサード リンク provoleta ： ウィキペディア英語版 provoleta Provoleta is a trademark for an Argentine variant of provolone cheese described as "Argentine pulled-curd Provolone cheese." It is eaten barbecued in Argentina and Uruguay. The cheese was developed by Natalio Alba in about 1940, and the PROVOLETA trademark was established in 1963. The cheese is produced with a pulled-curd (pasta filata) technique is used. Small discs of locally produced provolone cheese of 10 to 15 cm in diameter and 1 to 2 cm in height are often eaten at the start of an ''asado'', before the grilled meat. The provolone, often topped with chilli and oregano, is placed directly on the grill, on small stones or inside a foil plate, and cooked until part-melted. The provoleta may be seasoned with ''chimichurri'', a mixture of oils and spices, and is usually eaten communally with bread. ==References== * (ifood.tv Culinary Encyclopedia ''Provoleta'' ) 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「provoleta」の詳細全文を読む スポンサード リンク 翻訳と辞書 : 翻訳のためのインターネットリソース Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.