“Hanged” provoloncino over the embers: the Sorrento barbecue recipe

On the Sorrento Peninsula, whenever the grill is lit, sooner or later it appears: the “hanged” provoloncino (“impiccato”). It gets its name because it’s hung above the fire and left to melt slowly, dripping straight onto the bread.

What you need

• 1 Provoloncino di Sorrento (classic, smoked or salamino)
• sliced rustic bread
• kitchen string or a metal hook
• a tripod or stand above the embers
• optional: black pepper, oregano, chilli

How to do it

1. Prepare the embers: they should be glowing but without flames, as for meat.
2. Hang the provoloncino by its head with the string or hook, about 20–30 cm above the embers.
3. Put the bread underneath, on a grill or in a tray, to catch the cheese as it drips.
4. Wait: after a few minutes the bottom starts to soften and drip. As it melts, scoop the cheese up with the bread, add a grind of pepper and serve straight away.

The variations

• Classic: the clean taste of milk, perfect for everyone.
• Smoked: a natural match for the grill.
• Salamino: it tastes the same as the classic, but it’s long like a salami. It slices easily, perfect for toasties and sandwiches.

No grill?

You can get a similar result in the oven: cut the provoloncino into thick slices, place them in a baking dish and let them melt at 200 °C for a few minutes, then serve with warm bread.

Choose your provoloncino – in summer more than ever, it always travels chilled.