The Provola affumicata di bufala is a specialty produced throughout the region of Campania, in particular in the area of Salerno. It is a cheese which shares with the Mozzarella the antiquity of the origin and the techniques of production obtained from the transformation of the raw buffalo milk.
The burrata is a fresh Italian cheese made from mozzarella and cream. The outer shell is mozzarella solid cheese, while the interior contains both mozzarella and cream, which gives a smooth and unusual texture. The burratina are two burratas in a format of 125 gr
It is a traditional cheese whose recipe is very old. It is a semi-cooked paste fatty cheese, made with whole cow´s milk breed valdostana (Valdostana Pezzata rossa or Valdostana Pezzata nera), predominantly fed local hay during the summer period and green forage the rest of the year.