Cut the sweet Provolone Valpadana DOP into 1.5 cm thick loins and reserve it separately.
Place 4 tablespoons of vinegar in a large saucepan and add the peeled and cut garlic halfway through. Suffer a couple of minutes, then add the peeled tomatoes. Cook the sauce for 15 minutes on low heat after adding a blue cucharita.
Adjust the salt and the pimiento, mix, and finally add the sweet Provolone Valpadana PDO lonch. Cook for one minute, enough time to lightly boil the cheese, then add the heat and add plenty of fresh albahaca. Serve.
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