From Imo's, St. Louis. [Photograph: Martin Kalfatovic]
Zoinks! None other than Italian cooking maven Lidia Bastianich gives her seal of approval to provel, the, ahem, unique cheese used on St. Louis–style pizza:
Bastianich is referring to the flavor profile that provel adds to Imo's pizza, probably the first time in history that the word "umami" has been used in the context of St. Louis' trademark cheese.
There's a recipe for St. Louis pizza in Bastianich's new cookbook, Lidia's Italy in America. [via Ann Pollack (aka Lemons)]
See Also
Imo's Pizza: St. Louis' Inexplicably Addictive Pie »
Farotto's, St. Louis: Thin, Sweet, and Provel'd »
American Regional Pizza Styles »
About the author: Adam Kuban is the founder of Slice, where he has been blogging about pizza for more than 8 years. You can follow him as @akuban on Twitter.