Provolone and in height are sometimes grilled until partially melted and eaten as a starter, often seasoned with herbs. The cheese when served this way is often called "provoleta" in Spanish. Provolone is also produced in the United States. It finds many uses, including on pizzas and on sandwiches. Provolone Provolone () is an Italian cheese. It is an aged "pasta filata" (stretched-curd) cheese originating in Casilli near Vesuvius, where it is still produced in pear, sausage, or cone shapes varying from long. Provolone-type cheeses are also produced in other countries. The most important provolone production region today is Northwestern Italy
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