Provoleta
Buenos Aires, Argentina
Provoleta is a thick slice or small wheel of provolone-style cheese grilled until the outside browns and the center softens. Oregano, chilli and olive oil may season it, and the dish arrives bubbling or crisp-edged, ready to spread on bread.
Why locals eat it
It is a familiar opening course at Argentine asados, where a firm cheese can survive the grill and feed a table before the meat arrives. The dish is related to Italian provolone but has become part of Argentina’s own barbecue vocabulary.
Local tip
Share one rather than ordering individually; it is rich and continues melting after it reaches the table. Use bread to lift the browned edge and ask whether herbs or chilli are included.
Typically made with
provolone cheese, oregano, olive oil, crushed red pepper. Recipes vary — always check with the vendor if you have allergies.