Production area: several areas of southern Italy, Campania, Puglia, Calabria, Sicily, Sardinia, for a better production. It is also produced, but only industrially, to the north.
This type of cheese is full of ‘taste’, which is made with cow’s milk.
The Provolette have a traditional pear-shaped or sometimes braided. The Provolette generally are no bigger than 300 g while the provole, which are shaped by hand, usually weight 1500 g.