provola

Provola is believed to have originated in the Campania region of southern Italy. Its name is traditionally linked to the dialect term provatura, associated with the practice of testing a piece of curd (prova) in hot water to verify its readiness for stretching. The origins of the cheese likely date back to the 17th century, although references to similar stretched-curd cheeses in Campania appear as early as the Middle Ages, indicating a much older local tradition.
While provola shares the pasta-filata (stretched-curd) production method with cheeses such as mozzarella, it differs in that the curd is typically stretched for a longer period, resulting in a firmer texture. Some varieties may also be briefly aged or smoked, setting them apart from fresh, unsmoked versions. In certain regions, provola is made from buffalo milk, contributing to additional local variations.
Notable regional varieties include:

Smoked Campanian Provola: produced in various areas of Campania, this version is lightly smoked over damp straw to add aroma and colour.
Provola dei Nebrodi in Sicily: which can reach weights of 4-5 kg and is produced in versions such as plain, smoked or even with a whole lemon inserted during production.
Provola delle Madonie, also Sicilian: distinguished by a shorter maturation period (10-15 days) and a mild, sweet flavour.
Provola Silana of Calabria: crafted in the mountainous Sila region, featuring a distinct shape and texture that reflect its high-altitude origin.