Publication note
Published as a product profile: validated sources do not fully document ingredients and/or method details.
What it is
Smoked pasta-filata cheese, usually cow milk but with buffalo-milk production especially in Salerno.
Origin place card
Volturno Valley, Sorrento Peninsula, Vallo di Diano, Irpinia, Sannio and Matese; buffalo variant especially Salerno — Regional. Use a territory-level page unless later fieldwork proves a narrower comune-only origin.
Verified history
Historical depth remains limited; the direct-read source supports identity/core product description but not deeper archival history.
Ingredients
Ingredients not fully documented in validated sources.
Method
Method/process not fully documented in validated sources.
Why travel for it
A smoked thread through Campania: Volturno, Sorrento, Irpinia and the presepe table.
Recreate-it pathway
Do not invent a home recipe. Build a future tested/kitchen note from producer interviews, safe temperatures, maturation limits and modern hygiene rules; for now publish source-backed process only.
Fieldwork questions
Separate cow provola and buffalo provola pages where local practice is distinct.
Photo brief
Smoked provola hanging, with a presepe-detail inset.