The entriesthose little delicacies served before the main course, play a fundamental role in gastronomy around the world. From simple olives to elaborate tapas, these starters not only prepare the palate, but also offer an opportunity to explore a range of flavours and textures that enrich the culinary experience.
On the international level, the gastronomic guide Taste Atlas, renowned for its focus on traditional and local foods, has compiled a list of the 100 best appetizers in the world. Among these highlights, Argentina shines with a unique representative of its culinary tradition: the grilled provolone.
This dish, which is a classic at Argentine barbecues, consists of a circle of provolone cheese that is grilled until it reaches a golden, bubbly texture. grilled provolone It is commonly seasoned with oregano and sometimes a touch of ground chili is added, achieving a perfect combination between the creaminess of the cheese and the smoky flavor characteristic of the grill.
What makes the grilled provolone What is so special is its ability to highlight the quality of local ingredients, especially semi-hard provolone cheese, which is ideal for this type of cooking. In addition, its simple but effective preparation reflects the essence of Argentine barbecue, where technique and tradition come together to create dishes that are both simple and delicious.
Taste Atlas highlights that in Argentina, provoleta is enjoyed as a entrance before a meal, being one of the essential elements in any barbecue. This international recognition underlines the importance of this dish in Argentine gastronomic culture and its ability to captivate palates around the world.
