The Best Italian Grilled Cheese

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During my trip to the Italian market in Ventimiglia, I bought the best of the Italian grilled cheese : stretchy, gooey, smoky, chewy and nutty.

If I had to choose only one food to bring on a desert Island that would be grilled cheese, and if I can add crusty bread and red wine I am in paradise.

I could eat it every day, breakfast, lunch and dinner and my favourites are scamorza and provola.

If you like melted mozzarella you will love scamorza and provola.

Their taste is different but they are both made with cow milk.

They have the same consistency but are less watery than a mozzarella, gooier and with a sweet nutty flavour.

Scamorza

The scamorza is small and round and can be natural or smoked. It has the same shape as a mozzarella and looks like a cured aged mozzarella. It is stretchy and chewy and can be used as a filling for rice arancini, pizze or meatloaf. Especially the smoked one has a prominent flavour and it is best to use it in a rustic, decadent dish.

Provola Silana Calabrese

Provola has usually a longer shape. It is stringy but less chewy and has a subtler taste versus the scamorza. It can be used for more sophisticated dishes and combined with more delicate flavours. They are produced in different Italian regions and their taste might vary.

My favourite is the Calabrese provola, not only because I grew up with it.

Its flavour is very nutty and buttery, awesome with a sunny side up egg and sourdough bread.

Grilled Cheese

The best way to melt these cheeses is on a skillet pan. They form a crusty crunchy crust surrounded by buttery juices. You can serve them with a fresh tomato salad and basil.

If you are not convinced yet, watch the video below, it will melt your heart with goodness.

More cheese recipes

For more recipes with cheese, here are some ideas:

• Italian Cheese Bread
• A Wide Selection of French Cheeses
• Cheese Gougère Bourguignonne
• Pizza with Fresh Vegetables
• Fried Pizza
• Focaccia Pizza
• Pasta Caprese Salad

If you are grilling these Italian cheese, leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, Pinterest and Instagram or sign up to my newsletter.

📋Italian Grilled Cheese

During my trip to the Italian market in Ventimiglia, I bought the best of the Italian grilled cheese : stretchy, gooey, smoky, chewy and nutty.

Prep Time 5 minutes

Cook Time 10 minutes

⏲️Total Time 15 minutes

Servings: 6 people

Print Pin Rate

Author: Laura Tobin

Ingredients

1x2x3x

US Customary – Metric

• 1 (affiliate link)(affiliate link)smoked scamorza
• 1 (affiliate link)(affiliate link)natural scamorza
• 1 lb (affiliate link)(affiliate link)Provola Calabrese
• 6 (affiliate link)(affiliate link)fresh eggs
• 1/2 loaf rustic bread sourdough or crunchy crust bread

Equipment

• (affiliate link)(affiliate link)Cutting board set
• (affiliate link)(affiliate link)All-Clad Fry Pan

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Instructions

Grilling the scamorza

• Cut the scamorza in slices
  
• Lay the slices over a hot skillet pan, no need for seasoning
  
• Once the sides start melting and they form a crust, turn them upside down
  

Grilling the provola

• Cut the provola in slices
  
• Lay them in a small frying pan
• Once the provola starts to melt, turn it upside down and add an egg
  
• Cover the pan and cook until the egg is cooked as desired, soft or hard.
  
• Enjoy both grilled cheeses with a tomato salad

Video

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Nutrition

Calories: 521kcal | Carbohydrates: 29g | Protein: 30g | Fat: 31g | Saturated Fat: 17g | Cholesterol: 243mg | Sodium: 828mg | Potassium: 237mg | Fiber: 2g | Sugar: 4g | Vitamin A: 995IU | Calcium: 648mg | Iron: 3.3mg

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