Provoleta Provoleta Provoleta is a trademark for an Argentine variant of provolone cheese described as "Argentine pulled-curd Provolone cheese." It is eaten barbecued in Argentina and less commonly in Uruguay. The cheese was developed by Natalio Alb in about 1940, and the PROVOLETA trademark was established in 1963. The cheese is produced with a pulled-curd (pasta filata) technique. Small discs of locally produced provolone cheese of 10 to 15 cm in diameter and 1 to 2 cm in height are often eaten at the start of an "asado", before the grilled meat. The provolone, often topped with chilli and oregano, is
What Is the What writes: "Over the course of many years, Dave and I have collaborated to tell my story... I told [him] what I knew and what I could remember, and from that material he created this work of art." The book is typical of Eggers' style: blending non-fictional and fictional elements into a non-fiction novel or memoir. By classifying the book a novel, Eggers says, he freed himself to re-create conversations, streamline complex relationships, add relevant detail and manipulate time and space in helpful ways—all while maintaining the essential truthfulness of the storytelling. However, not all critics were impressed. Lee Siegel sees