The "mozzarella di bufala" is the most important and most appreciated product made from buffalo's milk.

Its origins date back to the early 12th century, following the increase in buffalo breeding, mainly in the low Volturno area and in the plain of the river Sele. Its name derives from "mozzo", which means "cut" or "chopped off".

It has a round shape, a porcelain white colour and a slightly elastic consistency. It can have different sizes; generally, there are two types: the piece weighing between 20 and 100 grammes is called "bocconcino" (little bite), while the one weighing between 200 and 600 grammes is called "mozzarella".

Buffalo mozzarella can also be smoked using wheat straw. This type of cheese is sold under the name of "mozzarella affumicata" (smoked mozzarella) or "provola affumicata" (smoked provola).