Prepare the Pico De Gallo by finely chopping the onion and the tomato, well washed and dried. Wash and dry the coriander and finely chop 4 tufts of it. Place all the chopped ingredients in a bowl and season with salt, pepper and 2 tablespoons of extra-virgin olive oil. Set aside. Grate the mild Provolone Valpadana PDO using a cheese grater wide holes and sprinkle it on the nachos, previously placed on a baking pan lined with wax paper. Bake at 200° C for 10 minutes, until the cheese is well melted. Remove from the oven, sprinkle with the Pico De Gallo sauce, garnish with fresh coriander and serve.