"Globe-shaped". A name for provatura in Basilicata and Campania, 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 as it is made using the pasta filata method. 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 provola affumicata. Provolone is often used in its place.