Provoleta

Buenos Aires, Argentina — Italian immigrant tradition adapted to the parrilla; estimated mid-20th century development

Grilled provolone cheese — a specifically Argentine treatment of the Italian aged semi-hard cheese — cooked directly on the parrilla grate until a deep amber crust forms on the bottom while the interior melts to a molten, pulling consistency. Provoleta is made from Argentine provolone that is slightly more elastic and less aged than Italian provolone piccante, calibrated to withstand grill heat without completely dissolving. The cheese round (or half-round) is placed on the hot grill, unadorned, and cooked without flipping — the crust on the bottom acts as the plate. It is finished with dried oregano, chilli flakes, and olive oil applied at the table. This is asado's theatrical opening act alongside chorizos.

Served at the opening of an asado alongside chorizos and achuras; pairs with Malbec or Fernet con Coca; meant to be eaten directly from the grill pan with bread — the molten centre is applied like butter