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.