Scamorza is one of the most representative cheeses of the dairy tradition of central-southern Italy: in fact, it is produced in the regions of Campania, Abruzzo, Molise and Puglia, and is obtained from cow's milk, where, in particular those from Abruzzo and Molise, generally differ in that they are smoked, a very tasty and inviting characteristic. Scamorza has some points in common with caciocavallo, another famous cheese, although it is obtained by using milk at a higher temperature. Furthermore, scamorza is often used to enrich focaccias, or even with bread, especially in combination with vegetables.

Use in cooking

It is not difficult to find a use in the kitchen for scamorza: the latter is generally considered to be a sort of mozzarella subjected to a smoking process, perfect to be enjoyed on the grill, as well as in focaccias.


The best way to preserve scamorza is to keep it in the refrigerator for a couple of days, on the upper shelves.


Scamorza owes its name to scamozzare, a verb that simply indicates the gesture of removing a - high - part of an object.

Recipe list