Provola

Provola is one of the oldest cheeses of Campania, dating back to the Middle Ages when the cheese was offered to the monks at convent of San Lorenzo in Capua to test its quality.

It's a richer, firmer version of mozzarella, aged in brine and a favourite of Neapolitan pizzerias. There's also a smoked variety, Provola Affumicata, and provola made from the milk of the water buffalo.

Provola is also made in Lazio, Calabria Sardinia and Sicily—including an aged DOP cheese called Provola dei Nebrodi. In the villages of the Monti Nebrodi and Madonie you might come upon a version made with a whole lemon in the middle for a special taste. Provola della Madonie (minus the lemon) and provola di Floresta, from the slopes of Mount Etna (with the lemon, or pruovula lumia) or with butter (pruovula burruano) are in the Slow food Presidium.