Victoria Haschka

"To completely gild the lily, also order the grilled whole provolone cheese, which will arrive slumpen, melted and misshapen to your table."

Daniel Neto

"The consistency of provolone is perfect. The cheese is crunchy on the outside and melted inside, and the scent of basil pesto exhales through the interior of the raw ham."

Niamh Shields

"A must when in Argentina is the provoleta, a hallmark of the strong Italian influence here, it is an Argentine variant of Italian provolone cheese, waxy and firm, it cooks beautifully. A rich starter when lots of meat is due, but it is a must."

Jin Perez

"Topped with herbs and served sizzling in a cast iron pan, this melted provolone cheese was ridiculously good! Hands down my favorite of the night. I couldn't recommend this highly enough."

Ishay Govender

"While you’re at a parilla, share a provoleta, a grilled round of provolone cheese that makes for a popular starter. Like halloumi, it gets rubbery fast, so get to it while it’s warm and oozing."

Forking The World

"In case you’re wondering, provoleta consists of a disc of seasoned provolone cheese grilled to the point that is creamy and soft in the inside and crusty, golden-colored on the surface. My mouth waters thinking of it again."

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"For starters, order the provoleta, a provolone-type cheese that is placed on the grill, crisped on both sides and served oozing with melted cheesy goodness in the middle."

Vhalerie Lee

"But I have to tell you, it was heavenly, rich and very intense in flavor, and one of the best appetizers there is."

Sarah Kadetz Foster

"Provoleta: grilled provolone cheese, prosciutto and sundried tomatoes. Amazing!"

Oliver Schwaner-Albright

"You could make a meal strictly of starters, like the provoleta, a thick, round slice of cow’s-milk cheese charred on the grill and served sizzling hot with a topping of olive oil and dried herbs. It’s the ultimate mac-and-cheese, only all cheesy crust, no mac."