Disc of provolone cheese grilled in a small skillet or directly on the parrilla until the surface bubbles and the inside melts. Eaten with bread, oregano and chili flakes, as the warm-up to asado.

Provoleta was invented in 1940 by Natalio Alba, a Calabrian-born Argentine cheesemaker who settled in Arroyo Algodon, Cordoba. He shaped a provolone-style cheese into thick discs that could be grilled without dripping between the bars; Alba registered the trademark in 1955. The dish became the standard Argentine asado appetiser and is now served at every parrilla in Buenos Aires.

4 editor picks for Provoleta in Buenos Aires, ranked by editorial score. All Buenos Aires signature dishes · Provoleta across every city.