Generality
Scamorza (or provola) is a typical Italian dairy product; the appearance is similar to that of caciocavallo.
In the table below we find the local wordings used to identify this cheese.
| Abruzzo, Basilicata, Puglia | Scamorza |
| Calabria | Provola, Scamorza |
| Campania | Provola, Scamorza Podolica |
| Lombardy | Provola |
| Molise | Scamorza Molisana or Mozzarella Passita |
| Sardinia | Peretta |
| Sicily | Provola Ragusana, Provola dei Nebrodi, Provola of Floresta, Provola della Maroggia, Vastedda. |
NB . In the countries of Eastern Europe there are some similar products like the Parenica.
Scamorza is a spun paste cheese made from cow's milk or, alternatively, buffalo milk and more rarely sheep's milk.
In addition to the normal type, smoked and stuffed variants are produced.
Simple scamorza has a sweet, delicate taste and a compact and fibrous appearance.
The organoleptic and gustatory characteristics of the scamorza are typical of a curd enriched with acidifying lactic ferments.
Scamorza belongs to the II fundamental group of foods: "Milk and Derivatives". It is a significant source of: high biological value proteins, calcium, phosphorus, vitamin B2, saturated fats and cholesterol.
Product description
Scamorza is a short cured spun paste cheese, produced mainly in the traditional way.
The first scamorza were produced with buffalo milk, but today it is preferred that of cow or, more rarely, of sheep or mixed (cow - sheep or cow - goat).
Scamorza milk is pasteurized.
The processing is identical to that of spun pasta like mozzarella but, unlike the latter, scamorza is subjected to seasoning, even if for a fairly limited period (normally 1-3 weeks). Some "special" scamorzes (such as the lemon flavored scamorza) are destined for longer maturation (some months).
The bacterial scamorza graft consists of mesophilic or thermophilic lactic ferments.
The preservation of this cheese must be done dry, in cool and airy environments. In the absence of a cellar, it is advisable to place the product in the lower part of the refrigerator, wrapped in a cloth.
The scamorza has a usually roundish shape with an apical bottleneck (where it is tied). There may be streaks due to ligatures with raffia (tough fiber similar to jute).
On the surface there is a smooth and glossy white or straw-colored film.
When cut, the provola does not purge serum. The paste is white, compact and fibrous. The taste is sweet, but more intense than mozzarella .
Smoked types are also produced; in this case, the outer film assumes a burnt brown color. At the industrial level (especially in Lombardy) this process takes place by adding a food additive.
Sometimes an additional ingredient is inserted into the form, for example the fruit of a citrus fruit (which releases aroma and taste proportionally to the seasoning).
From the sanitary point of view the scamorza does not show particular problems if obtained in good hygienic conditions.
Nutritional Features
 | ||
| Edible part | 100.0% | |
| water | 44, 9g | |
| Protein | 25, 0g | |
| Prevailing amino acids | B.C. Glutamic | |
| Amino acid less present | cystine | |
| Lipids TOT | 25, 6g | |
| Saturated fatty acids | -mg | |
| Monounsaturated fatty acids | -mg | |
| Polyunsaturated fatty acids | -mg | |
| Cholesterol | -mg | |
| TOT Carbohydrates | 1.0g | |
| Starch | 0.0g | |
| Soluble sugars | 1.0g | |
| Dietary fiber | 0.0g | |
| Soluble fiber | 0.0g | |
| Insoluble fiber | 0.0g | |
| Power | 334, 0kcal | |
| Sodium | -mg | |
| Potassium | -mg | |
| Iron | 0.3mg | |
| Football | 512, 0mg | |
| Phosphorus | 299, 0mg | |
| Thiamine | 0.01mg | |
| Riboflavin | 0, 45mg | |
| Niacin | 0, 0mg | |
| Vitamin A | 352, 0μg | |
| C vitamin | tr | |
| Vitamin E | 0, 48mg | |
Scamorza is a complete cheese, with an important fat content but slightly below the category (from whole milk).
Scamorza has a significant caloric intake, deriving above all from lipids, followed by peptides and finally glucides (not very abundant thanks to the lactic fermentation of bacteria).
Fatty acids are mostly saturated, proteins with high biological value and simple carbohydrates (lactose).
The scamorza brings cholesterol in significant quantities; does not contain fibers.
Among the vitamins, the levels of riboflavin (vitamin B2) and vitamin A (retinol equivalents) are particularly evident.
With regard to mineral salts, calcium, phosphorus and zinc levels are appreciable. Sodium is also quite high.
The provola is a food unsuitable for the diet against overweight, hypercholesterolemia, hypertension and, in general, against the metabolic syndrome.
This is attributable to the abundance of calories, saturated fat, cholesterol and sodium.
Although limited, the lactose concentration can create some gastro intestinal discomforts to the most sensitive intolerant subjects.
Scamorza does not contain gluten.
Due to the abundance of calcium and phosphorus, this cheese can be used frequently in the diet of growing individuals and those at risk of osteoporosis. It contributes to the coverage of the increased mineral requirement necessary for the skeleton.
It does not lend itself to the vegan and raw food diet. Furthermore, if obtained with animal rennet (of lamb or kid), the provola is to be excluded in the vegetarian lacto-ovo diet.
The provola can be considered a kosher and halal food; it is not admitted by Hinduism.
The average portion of scamorza used as a second course is approximately 50 g (170 kcal).
Gastronomic aspects
In the kitchen, the scamorza is used alone as a main course or as an ingredient for the most elaborate recipes (appetizers, sauce or seasoning for pasta dishes, pizza filling, unique dishes, etc.).
Scamorza is a table cheese that is typically consumed fresh or at room temperature, but is also suitable for cooking. In particular, the scamorza is subjected to intense heat sources such as: grilled, grilled and spit-roasted.
The wines that best accompany this cheese are red, better if locally sourced such as Cerasuolo d'Abruzzo, Falerno, Nero d'Avola young etc.
To learn more: Recipes with Scamorza »
Bibliography:
- Cheese Atlas - Giorgio Ottogalli - Hoepli - pag 228: 230.
