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 Work Is workers, but artists, readers, and academics. Levine's poetry is accessible and moving and is utterly American. The poems in "What Work Is" are more subtle in their thematic construction. Levine does not use caricatures in these poems but instead intimates real blue-collar workers. Many of the poems give a representation of a station of life not common in the subject matter of contemporary American poetry. Although not all of "What Work Is" is primarily about the working class. Instead the poems have a wide range and variety. However many of these poems, despite their subject matter, show elements that identify