{"id":3952,"date":"2026-07-28T09:10:17","date_gmt":"2026-07-28T09:10:17","guid":{"rendered":"https:\/\/travelshelper.com\/it\/mondo-della-gastronomia\/piatti-nazionali-croati\/prga-della-podravina\/"},"modified":"2026-07-28T09:10:17","modified_gmt":"2026-07-28T09:10:17","slug":"prga-della-podravina","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/it\/mondo-della-gastronomia\/piatti-nazionali-croati\/prga-della-podravina\/","title":{"rendered":"Prga della Podravina"},"content":{"rendered":"\n<style>\n#recipe-it-hr-prga-podravina-spicy-dried-cheese{--bg:#f8f5ef;--paper:#fff;--ink:#18201e;--copy:#48524f;--muted:#6b7471;--line:#e5ddd1;--gold:#9a6511;--gold2:#674006;--sage:#176745;--blue:#285c9d;--rose:#944537;--violet:#6a4f91;--night:#192622;--shadow:0 1px 2px rgba(35,30,23,.04),0 16px 42px rgba(35,30,23,.075);position:relative;isolation:isolate;box-sizing:border-box;width:min(1200px,calc(100% - 24px));margin:20px auto 58px;color:var(--ink);font:400 16px\/1.7 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*:after{transition-duration:.01ms!important;animation-duration:.01ms!important}}\n@media print{#recipe-it-hr-prga-podravina-spicy-dried-cheese{width:100%;margin:0;font-size:10.5pt}#recipe-it-hr-prga-podravina-spicy-dried-cheese .tsh-quick-nav,#recipe-it-hr-prga-podravina-spicy-dried-cheese .tsh-hero{display:none!important}#recipe-it-hr-prga-podravina-spicy-dried-cheese .tsh-card,#recipe-it-hr-prga-podravina-spicy-dried-cheese .tsh-masthead,#recipe-it-hr-prga-podravina-spicy-dried-cheese .tsh-close{box-shadow:none;border-radius:0}}\n<\/style>\n<section id=\"recipe-it-hr-prga-podravina-spicy-dried-cheese\" lang=\"it\" dir=\"ltr\" aria-labelledby=\"recipe-title-it-hr-prga-podravina-spicy-dried-cheese\" aria-describedby=\"recipe-summary-it-hr-prga-podravina-spicy-dried-cheese\">\n<header class=\"tsh-masthead\"><div class=\"tsh-title-wrap\">\n<p class=\"tsh-main-kicker\">Formaggio speziato \u00b7 Essiccazione domestica controllata<\/p>\n<h2 class=\"tsh-title\" id=\"recipe-title-it-hr-prga-podravina-spicy-dried-cheese\"><span class=\"tsh-title-main\"><b>Prga della Podravina<\/b> al formaggio fresco e paprika,<\/span><span class=\"tsh-title-accent\">asciugata lentamente fino a una consistenza compatta e friabile<\/span><\/h2>\n<p class=\"tsh-lead\" id=\"recipe-summary-it-hr-prga-podravina-spicy-dried-cheese\">Piccoli coni di formaggio vaccino fresco, panna acida, aglio e paprika, modellati a mano e asciugati in frigorifero ventilato fino a diventare compatti fuori, ancora cremosi al centro e nettamente aromatici.<\/p>\n<ul class=\"tsh-tags\" aria-label=\"Classificazione della ricetta\"><li>Antipasto<\/li><li>Cucina croata<\/li><li>Essiccazione a freddo<\/li><li>Media difficolt\u00e0<\/li><\/ul><\/div>\n<figure class=\"tsh-hero\"><img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Prga-\u2014-Podravina-Spicy-Dried-Cheese-3.webp\" alt=\"Coni di prga alla paprika disposti su un piatto con briciole di formaggio e aromi\" width=\"1000\" height=\"563\" loading=\"lazy\" decoding=\"async\"><figcaption>La superficie deve apparire asciutta e opaca, mentre il taglio resta appena cremoso e privo di liquido libero.<\/figcaption><\/figure>\n<dl class=\"tsh-facts tsh-facts--6\" aria-label=\"Tempi, resa e stima nutrizionale\"><div class=\"tsh-fact\"><dt>Resa<\/dt><dd>8 porzioni<\/dd><\/div><div class=\"tsh-fact\"><dt>Preparazione<\/dt><dd>20 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Cottura<\/dt><dd>0 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Essiccazione<\/dt><dd>48 h<\/dd><\/div><div class=\"tsh-fact\"><dt>Totale<\/dt><dd>48 h 20 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Per porzione<\/dt><dd>\u2248 120 kcal<\/dd><\/div><\/dl><\/header>\n<nav class=\"tsh-quick-nav\" aria-label=\"Navigazione rapida della ricetta\"><a href=\"#panoramica-it-hr-prga-podravina-spicy-dried-cheese\">Panoramica<\/a><a href=\"#ingredienti-it-hr-prga-podravina-spicy-dried-cheese\">Ingredienti<\/a><a href=\"#preparazione-it-hr-prga-podravina-spicy-dried-cheese\">Preparazione<\/a><a href=\"#controllo-it-hr-prga-podravina-spicy-dried-cheese\">Punti di controllo<\/a><a href=\"#servizio-it-hr-prga-podravina-spicy-dried-cheese\">Servizio e conservazione<\/a><a href=\"#faq-it-hr-prga-podravina-spicy-dried-cheese\">Domande frequenti<\/a><a href=\"#nutrizione-it-hr-prga-podravina-spicy-dried-cheese\">Valori nutrizionali<\/a><\/nav>\n<section class=\"tsh-card tsh-anchor\" id=\"panoramica-it-hr-prga-podravina-spicy-dried-cheese\" aria-labelledby=\"overview-title-it-hr-prga-podravina-spicy-dried-cheese\"><div class=\"tsh-card-head tsh-tone-gold\"><p class=\"tsh-kicker\">01 \u00b7 Contesto, sapore e tecnica<\/p><h3 id=\"overview-title-it-hr-prga-podravina-spicy-dried-cheese\">Come ottenere una prga saporita senza seccare il cuore<\/h3><p class=\"tsh-head-copy\">Il risultato dipende dalla corretta scolatura del formaggio, da una speziatura uniforme e da un\u2019asciugatura fredda che non esponga il latticino a temperature rischiose.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-copy-grid\">\n<div class=\"tsh-prose\"><p>La prga \u00e8 una preparazione casearia della Podravina, nel nord della Croazia, servita in piccole porzioni con pane, salumi o verdure sottaceto. La sua identit\u00e0 non nasce da una cottura, ma dalla trasformazione di un formaggio fresco ben scolato: sale, aglio e paprika concentrano il gusto, mentre l\u2019acqua residua diminuisce durante l\u2019asciugatura. Il formato conico aumenta la superficie esposta e permette di ottenere un esterno consistente senza trasformare l\u2019interno in una massa gessosa.<\/p><p>Il formaggio deve essere fresco, acidulo e non acquoso. Se viene acquistato in vaschetta, una notte in colino rivestito di garza evita che la miscela perda forma. La panna acida viene dosata con prudenza: ammorbidisce la pasta e porta una nota lattica rotonda, ma non deve rendere il composto spalmabile. La paprika dolce d\u00e0 colore e profumo; una quantit\u00e0 minore di paprika piccante costruisce calore senza coprire il sapore del latte.<\/p><\/div>\n<div class=\"tsh-prose\"><p>L\u2019asciugatura tradizionale poteva avvenire in ambienti freschi e arieggiati. In una cucina moderna \u00e8 pi\u00f9 affidabile usare il frigorifero, su una griglia pulita, mantenendo i coni scoperti ma protetti da contaminazioni. Il freddo rallenta la crescita microbica, mentre l\u2019aria circola su tutti i lati. Girare i pezzi dopo ventiquattro ore impedisce che la base resti umida e permette una perdita di acqua pi\u00f9 uniforme.<\/p><p>La prga pronta oppone una lieve resistenza al coltello e si sbriciola ai bordi, ma il centro rimane morbido. Non deve presentare odori ammoniacali, muffe, trasudazione o zone viscide. La versione qui proposta \u00e8 pensata per un consumo entro pochi giorni e non per una stagionatura prolungata: impiega utensili puliti, refrigerazione costante e una quantit\u00e0 di sale calibrata per gusto, non come unico sistema di conservazione.<\/p><div class=\"tsh-callout\" role=\"note\">La miscela va assaggiata prima della formatura: dopo l\u2019asciugatura sale, aglio e paprika risulteranno pi\u00f9 intensi rispetto al composto appena preparato.<\/div><\/div><\/div>\n<div class=\"tsh-key-grid\" aria-label=\"Punti decisivi\"><section class=\"tsh-key\"><h4>Scolare prima di condire<\/h4><p>Il formaggio umido produce coni che cedono e rilasciano siero.<\/p><\/section><section class=\"tsh-key\"><h4>Formare senza comprimere troppo<\/h4><p>Una pasta liscia ma non pressata asciuga in modo pi\u00f9 regolare.<\/p><\/section><section class=\"tsh-key\"><h4>Freddo e aria su tutti i lati<\/h4><p>La griglia evita una base bagnata e mantiene il processo sotto refrigerazione.<\/p><\/section><\/div>\n<\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"ingredienti-it-hr-prga-podravina-spicy-dried-cheese\" aria-labelledby=\"ingredients-title-it-hr-prga-podravina-spicy-dried-cheese\"><div class=\"tsh-card-head tsh-tone-sage\"><p class=\"tsh-kicker\">02 \u00b7 Componenti misurati<\/p><h3 id=\"ingredients-title-it-hr-prga-podravina-spicy-dried-cheese\">Ingredienti per 8 piccoli coni<\/h3><p class=\"tsh-head-copy\">Il peso del formaggio si riferisce al prodotto gi\u00e0 scolato; una materia prima pi\u00f9 bagnata richiede un riposo supplementare nel colino.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-ingredient-grid\">\n<section class=\"tsh-ingredient-card\"><h4>Per la prga<\/h4><ul>\n<li><span class=\"tsh-amount\">500 g<\/span><span>formaggio vaccino fresco ben scolato<small>Usare un prodotto acidulo, compatto e pastorizzato.<\/small><\/span><\/li>\n<li><span class=\"tsh-amount\">70 g<\/span><span>panna acida<small>Aggiungerla gradualmente se il formaggio \u00e8 gi\u00e0 morbido.<\/small><\/span><\/li>\n<li><span class=\"tsh-amount\">2 cucchiaini<\/span><span>paprika dolce<\/span><\/li>\n<li><span class=\"tsh-amount\">1\/2 cucchiaino<\/span><span>paprika piccante<\/span><\/li>\n<li><span class=\"tsh-amount\">1 spicchio<\/span><span>aglio finemente grattugiato<\/span><\/li>\n<li><span class=\"tsh-amount\">7 g<\/span><span>sale fino<\/span><\/li>\n<li><span class=\"tsh-amount\">1\/4 cucchiaino<\/span><span>pepe nero macinato<\/span><\/li>\n<\/ul><\/section>\n<\/div><div class=\"tsh-note-grid\"><aside class=\"tsh-note\" role=\"note\"><strong>Allergeni.<\/strong> contiene latte. Non usare formaggi lasciati a temperatura ambiente per periodi prolungati.<\/aside><aside class=\"tsh-note\" role=\"note\"><strong>Attrezzatura.<\/strong> servono colino, garza pulita, ciotola, guanti o mani perfettamente pulite e una griglia che entri nel frigorifero.<\/aside><\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"preparazione-it-hr-prga-podravina-spicy-dried-cheese\" aria-labelledby=\"method-title-it-hr-prga-podravina-spicy-dried-cheese\"><div class=\"tsh-card-head tsh-tone-blue\"><p class=\"tsh-kicker\">03 \u00b7 Procedimento eseguibile<\/p><h3 id=\"method-title-it-hr-prga-podravina-spicy-dried-cheese\">Scolare, condire, modellare e asciugare<\/h3><p class=\"tsh-head-copy\">Il procedimento \u00e8 breve; il tempo effettivo appartiene all\u2019asciugatura e al controllo quotidiano della superficie.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-stages\">\n<section class=\"tsh-stage-card\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">1<\/span><h4>Preparare la massa di formaggio<\/h4><span class=\"tsh-stage-time\">circa 12 min<\/span><\/div><ol class=\"tsh-step-grid\">\n<li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">01<\/span><div><h4>Scolare il formaggio<\/h4><p>Trasferire il formaggio in un colino rivestito di garza e lasciarlo in frigorifero per almeno 4 ore, oppure per tutta la notte se appare molto umido. Pesare 500 g dopo la scolatura.<\/p><span class=\"tsh-cue\">\u00c8 pronto quando non rilascia siero premendolo leggermente.<\/span><\/div><\/li>\n<li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">02<\/span><div><h4>Condire in modo uniforme<\/h4><p>Lavorare il formaggio con panna acida, paprika dolce e piccante, aglio, sale e pepe. Mescolare solo finch\u00e9 colore e aromi risultano omogenei; un impasto eccessivo rende la consistenza collosa.<\/p><\/div><\/li>\n<\/ol><\/section>\n<section class=\"tsh-stage-card\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">2<\/span><h4>Formare e asciugare<\/h4><span class=\"tsh-stage-time\">48 ore<\/span><\/div><ol class=\"tsh-step-grid\">\n<li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">03<\/span><div><h4>Modellare otto piccoli coni<\/h4><p>Dividere il composto in otto porzioni uguali. Con mani pulite e leggermente umide, formare coni alti circa 6 cm e sistemarli distanziati su una griglia posta sopra un vassoio.<\/p><\/div><\/li>\n<li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">04<\/span><div><h4>Asciugare sotto refrigerazione<\/h4><p>Lasciare i coni scoperti in frigorifero a 4 \u00b0C o meno per 24 ore. Girarli con una spatola pulita e proseguire altre 24 ore, controllando che la superficie diventi opaca e asciutta.<\/p><span class=\"tsh-cue\">Il cono resta in forma e non lascia umidit\u00e0 sulla griglia.<\/span><\/div><\/li>\n<li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">05<\/span><div><h4>Raffreddare e porzionare<\/h4><p>Trasferire la prga in un contenitore pulito senza sovrapporre i pezzi. Raffreddare ancora 30 minuti prima di tagliare, cos\u00ec il centro si stabilizza e le fette restano nette.<\/p><\/div><\/li>\n<\/ol><\/section>\n<\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"controllo-it-hr-prga-podravina-spicy-dried-cheese\" aria-labelledby=\"controls-title-it-hr-prga-podravina-spicy-dried-cheese\"><div class=\"tsh-card-head tsh-tone-rose\"><p class=\"tsh-kicker\">04 \u00b7 Misure e correzioni<\/p><h3 id=\"controls-title-it-hr-prga-podravina-spicy-dried-cheese\">Segnali di asciugatura corretta<\/h3><p class=\"tsh-head-copy\">La temperatura del frigorifero e l\u2019assenza di umidit\u00e0 libera sono pi\u00f9 importanti di una consistenza estremamente dura.<\/p><\/div><div class=\"tsh-card-body\">\n<div class=\"tsh-control-grid\"><section class=\"tsh-control\"><p class=\"tsh-control-label\">Refrigerazione<\/p><strong>\u2264 4 \u00b0C<\/strong><p>Mantenere i coni sempre freddi durante le 48 ore.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Superficie<\/p><strong>Asciutta e opaca<\/strong><p>Nessuna goccia di siero o zona viscida.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Consumo<\/p><strong>entro 4 giorni<\/strong><p>Conservare in contenitore pulito e refrigerato.<\/p><\/section><\/div>\n<div class=\"tsh-table-wrap\"><table class=\"tsh-table\"><caption>Problemi frequenti e correzioni<\/caption><thead><tr><th scope=\"col\">Problema<\/th><th scope=\"col\">Causa probabile<\/th><th scope=\"col\">Correzione<\/th><\/tr><\/thead><tbody>\n<tr><td data-label=\"Problema\">I coni cedono<\/td><td data-label=\"Causa probabile\">Il formaggio non \u00e8 stato scolato abbastanza.<\/td><td data-label=\"Correzione\">Rimettere la massa nel colino per alcune ore prima di riformarla.<\/td><\/tr>\n<tr><td data-label=\"Problema\">La superficie si screpola molto<\/td><td data-label=\"Causa probabile\">L\u2019impasto \u00e8 troppo asciutto o compresso.<\/td><td data-label=\"Correzione\">Incorporare un cucchiaino di panna acida e modellare con pressione pi\u00f9 leggera.<\/td><\/tr>\n<tr><td data-label=\"Problema\">Compare un odore anomalo<\/td><td data-label=\"Causa probabile\">Temperatura o igiene non adeguate.<\/td><td data-label=\"Correzione\">Scartare il prodotto; non assaggiarlo per valutarne la sicurezza.<\/td><\/tr>\n<\/tbody><\/table><\/div>\n<\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"servizio-it-hr-prga-podravina-spicy-dried-cheese\" aria-labelledby=\"practical-title-it-hr-prga-podravina-spicy-dried-cheese\"><div class=\"tsh-card-head tsh-tone-violet\"><p class=\"tsh-kicker\">05 \u00b7 Dopo la cottura<\/p><h3 id=\"practical-title-it-hr-prga-podravina-spicy-dried-cheese\">Servizio e conservazione della prga<\/h3><p class=\"tsh-head-copy\">Il formaggio va servito fresco di frigorifero ma non gelido, in porzioni piccole che mettano in risalto spezie e acidit\u00e0.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-practical-grid\">\n<section class=\"tsh-practical-card\"><h4>Come servirla<\/h4>\n<p>Lasciare la prga 10 minuti a temperatura ambiente, quindi affettarla con un coltello sottile. Pane rustico, cipolla giovane e sottaceti bilanciano la componente lattica.<\/p>\n<\/section>\n<section class=\"tsh-practical-card\"><h4>Conservazione<\/h4>\n<p>Tenere i coni in frigorifero, in un contenitore pulito, per non pi\u00f9 di quattro giorni. Non prolungare l\u2019essiccazione domestica come se fosse una stagionatura professionale.<\/p>\n<\/section>\n<section class=\"tsh-practical-card\"><h4>Regolazione del piccante<\/h4>\n<ul><li>Per un profilo mite usare solo paprika dolce.<\/li><li>Per pi\u00f9 calore aumentare la paprika piccante di 1\/4 di cucchiaino.<\/li><li>La paprika affumicata pu\u00f2 sostituire al massimo met\u00e0 di quella dolce.<\/li><\/ul>\n<\/section>\n<\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"faq-it-hr-prga-podravina-spicy-dried-cheese\" aria-labelledby=\"faq-title-it-hr-prga-podravina-spicy-dried-cheese\"><div class=\"tsh-card-head tsh-tone-gold\"><p class=\"tsh-kicker\">06 \u00b7 Risposte pratiche<\/p><h3 id=\"faq-title-it-hr-prga-podravina-spicy-dried-cheese\">Domande sulla prga della Podravina<\/h3><\/div><div class=\"tsh-card-body\"><div class=\"tsh-faq-grid\">\n<details class=\"tsh-faq\" name=\"faq-it-hr-prga-podravina-spicy-dried-cheese\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">01<\/span><h4>Pu\u00f2 essere asciugata a temperatura ambiente?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>In una cucina domestica \u00e8 pi\u00f9 prudente mantenere il formaggio sotto refrigerazione. Temperatura e umidit\u00e0 ambientali non sono abbastanza controllabili.<\/p><\/div><\/details>\n<details class=\"tsh-faq\" name=\"faq-it-hr-prga-podravina-spicy-dried-cheese\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">02<\/span><h4>Si pu\u00f2 usare ricotta?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>Una ricotta vaccina ben scolata pu\u00f2 funzionare, ma il gusto sar\u00e0 pi\u00f9 dolce e la struttura meno acidula rispetto a un formaggio fresco fermentato.<\/p><\/div><\/details>\n<details class=\"tsh-faq\" name=\"faq-it-hr-prga-podravina-spicy-dried-cheese\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">03<\/span><h4>Perch\u00e9 la paprika sembra pi\u00f9 forte il giorno dopo?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>La perdita di acqua concentra sale e spezie; per questo la miscela iniziale deve risultare leggermente pi\u00f9 delicata del prodotto finito.<\/p><\/div><\/details>\n<\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"nutrizione-it-hr-prga-podravina-spicy-dried-cheese\" aria-labelledby=\"nutrition-title-it-hr-prga-podravina-spicy-dried-cheese\"><div class=\"tsh-card-head tsh-tone-sage\"><p class=\"tsh-kicker\">07 \u00b7 Stima per porzione<\/p><h3 id=\"nutrition-title-it-hr-prga-podravina-spicy-dried-cheese\">Valori nutrizionali indicativi<\/h3><p class=\"tsh-head-copy\">Calcolo basato sulle quantit\u00e0 complete e sulla resa indicata; marche, rifilatura, assorbimento e porzionatura modificano il valore reale.<\/p><\/div><div class=\"tsh-card-body\"><dl class=\"tsh-nutrition\"><div><dt>Calorie<\/dt><dd>\u2248 120 kcal<\/dd><\/div><div><dt>Carboidrati<\/dt><dd>\u2248 4 g<\/dd><\/div><div><dt>Proteine<\/dt><dd>\u2248 8 g<\/dd><\/div><div><dt>Grassi<\/dt><dd>\u2248 8 g<\/dd><\/div><div><dt>Fibre<\/dt><dd>\u2248 0 g<\/dd><\/div><div><dt>Sodio<\/dt><dd>\u2248 320 mg<\/dd><\/div><\/dl><p class=\"tsh-nutrition-note\"><strong>Porzione:<\/strong> 1 piccolo cono, circa 75 g. <strong>Allergeni:<\/strong> latte e derivati. Stima informativa basata su valori di composizione standard.<\/p><\/div><\/section>\n<footer class=\"tsh-close\"><p class=\"tsh-close-kicker\">Risultato finale<\/p><p class=\"tsh-close-quote\">Una prga ben riuscita conserva il gusto fresco del latte sotto una superficie asciutta, speziata e facile da affettare.<\/p><p class=\"tsh-close-copy\">Scolatura, refrigerazione e controllo visivo sostituiscono ogni scorciatoia: il formaggio non deve essere duro a tutti i costi, ma compatto, pulito nel profumo e privo di umidit\u00e0 libera.<\/p><\/footer><\/section>\n<script type=\"application\/ld+json\" id=\"recipe-schema-it-hr-prga-podravina-spicy-dried-cheese\">{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Prga della Podravina al formaggio fresco e paprika, asciugata lentamente fino a una consistenza compatta e friabile\",\n  \"description\": \"Piccoli coni di formaggio vaccino fresco, panna acida, aglio e paprika, modellati a mano e asciugati in frigorifero ventilato fino a diventare compatti fuori, ancora cremosi al centro e nettamente aromatici.\",\n  \"inLanguage\": \"it\",\n  \"image\": [\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Prga-\u2014-Podravina-Spicy-Dried-Cheese-2.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Prga-\u2014-Podravina-Spicy-Dried-Cheese-1.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Prga-\u2014-Podravina-Spicy-Dried-Cheese-3.webp\"\n  ],\n  \"author\": {\n    \"@type\": \"Organization\",\n    \"@id\": \"https:\/\/travelshelper.com\/#organization\",\n    \"name\": \"Travel S Helper\",\n    \"url\": \"https:\/\/travelshelper.com\"\n  },\n  \"recipeCuisine\": \"Cucina croata\",\n  \"recipeCategory\": \"Antipasto\",\n  \"cookingMethod\": \"Essiccazione a freddo\",\n  \"keywords\": \"ricetta della prga, formaggio croato alla paprika, prga della Podravina, formaggio fresco essiccato, antipasto croato al formaggio\",\n  \"prepTime\": \"PT20M\",\n  \"cookTime\": \"PT0M\",\n  \"totalTime\": \"PT48H20M\",\n  \"recipeYield\": \"8 porzioni\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"120 kcal\",\n    \"carbohydrateContent\": \"4 g\",\n    \"proteinContent\": \"8 g\",\n    \"fatContent\": \"8 g\",\n    \"fiberContent\": \"0 g\",\n    \"sodiumContent\": \"320 mg\",\n    \"servingSize\": \"1 piccolo cono, circa 75 g\"\n  },\n  \"recipeIngredient\": [\n    \"500 g formaggio vaccino fresco ben scolato\",\n    \"70 g panna acida\",\n    \"2 cucchiaini paprika dolce\",\n    \"1\/2 cucchiaino paprika piccante\",\n    \"1 spicchio aglio finemente grattugiato\",\n    \"7 g sale fino\",\n    \"1\/4 cucchiaino pepe nero macinato\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Preparare la massa di formaggio\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Scolare il formaggio\",\n          \"text\": \"Trasferire il formaggio in un colino rivestito di garza e lasciarlo in frigorifero per almeno 4 ore, oppure per tutta la notte se appare molto umido. 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