Italian Sausage Meatballs with Friarielli and Provola — Polpette di Salsiccia e Friarielli con Cuore di Provola is a complete professional recipe for sausage-and-friarielli meatballs with a provola center, with verified quantities, detailed technique, wine pairing, storage, and nutrition.

Creamy Neapolitan pasta e patate finished with provola, built with the correct one-pot technique so potato starch and pasta starch create the sauce without cream.

A Neapolitan pizza of hand crushed San Marzano, smoked provola and coarse black pepper cracked over the hot cheese as it leaves the oven.