Cut the smoked Provolone Valpadana DOP into bite-sized pieces. Heat plenty of corn oil in a high-sided saucepan.
Pour the flour into a dish and the breadcrumbs into another. Beat the eggs in a bowl with a pinch of salt and pepper.
Pass the cheese morsels first in the flour, then in the eggs, and finally in the breadcrumbs. Repeat the three operations – so as to have a crispier shell at the end of cooking – and fry the smoked Provolone Valpadana DOP in very hot oil.
Drain, dry on absorbent paper and finally serve.
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