The smoked buffalo provola mozzarella is subjected to a light smoker, obtained through exposure to straw smoke that enhances and characterizes the flavour. It should be consumed naturally raw alone or combined with any kind of vegetables.
All the goodness of Mozzarella di Bufala milk in its smoked variant. The smoking is performed according to tradition: the smoke of natural wheat straw gives this product a rustic, energetic, wild taste.
To cook it, however, should be removed from the liquid and kept for a few hours in the fridge, so that it can separate from excess water, thus gaining the right consistency.
Great for cold recipes and salads but also on pizza