The "mozzarella di bufala" is the most important and most appreciated product made of buffalo's milk. Its ori-gin dates back to the early 12th century, following the increased buffalo breeding, mainly in the low Volturno area and in the plain of the Sele. Its name derives from "mozzo", which means "cut" or chopped off". Mozzarella is a typical fresh cheese made from buffalo's full-cream milk. It has a round shape, a porcelain white colour and a slightly elastic consistency in the first 8/10 hours after packaging. It can be kept (for 6/7 days) in its natural liquid (whey) at a temperature no lower than 12/14 degrees centigrade. It can have different sizes; generally, there are two types of it: the piece weighing between 20 and 100 gr. is called "bocconcino" (little bite), that weighing between 200 and 600 gr. is called "mozzarella". Cutting the cheese, drops of a white, fatty liquid come out. The 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). The transformation of buffalo's milk into mozzarella has always preserved its original characteristics. The innovations of the production process only regard the equipment and have no effect on its particularly delicate taste.