Provatura is a fresh cheese, found predominantly in Lazio, traditionally made from the milk of buffalo though now often cow's milk, and rolled into forms the size of eggs. The paste is a bit tougher than Mozzarella which it otherwise resembles. The skin is quite tough and should be removed before eating. It is often smoked, which improves its keeping properties, in which case it is called provatura affumicata. Provolone is often used in its place and it is often coated with breadcrumbs and fried.
