Nothing complex in this dish of extreme simplicity. I recommend the use of Calabrian products: these make all the difference. In a cup, mix all the flavorings with the oil. The milk provola (or Calabrian caciocavallo) should be cut into slices, not too thin, and placed in an earthenware bowl, sprinkling each layer with the aromatic sauce, as if it were a parmigiana. The tower of provola should be placed in the refrigerator for a few hours, before serving it cold with spoonfuls of herbs left to rest inoil.
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