It is a specialty that shares with mozzarella the antiquity of origin and production techniques very similar and unlike this, it does not necessarily have to be consumed fresh but preserves for a longer time. It is obtained from the transformation of raw cow's milk and the origin of its name derives from the fact that it was the "test" ie the sample that was immersed in boiling water to determine if the curd was ready for spinning. At the end of the work, it is placed in a closed environment in contact with smoke from burnt wet straw for a few minutes, so that it acquires a flavor, color and a typical smell of smoke.
Another delicacy is the scamorza, where the etymology of the word is to be sought in its form, which reminds a "capa mozza", that is, a "cut head". It is a vaccine cheese whose pasta is semi-cooked and spun. The crust is smooth, thin and ivory white if the product is not smoked, in this case it is yellowish tinted with ocher, while the pasta is straw-colored, with a soft consistency and a very aromatic flavor.