The pasta with potatoes and provola is a typical dish of Neapolitan cuisine, rich in history and tradition. It originated as a humble dish, intended to make use of inexpensive and easily available ingredients, but over time it has become a symbol of southern Italian cuisine, loved for its rich and comforting flavor.
Origins and Tradition
The dish has its roots in the peasant tradition of Campania, where pasta and potatoes were basic foods, easily available and low cost. The pasta was often prepared with simple ingredients like potatoes, which provided substance and nutrition. The addition of provola, a smoked spun paste cheese typical of Campania, is a more recent touch, introduced to enrich the dish and give it a more intense and creamy flavor.
In Neapolitan culture, pasta with potatoes and provola represents an example of "recovery cuisine" or "recycling cuisine". It is a cuisine that values the simplest ingredients and creatively combines them to achieve a flavorful and satisfying result.
