Bocconcini di Bufala Campana DOP from Caseificio Barlotti represent an outstanding example of traditional Italian artisanal cheesemaking. These small, spherical mozzarella pieces are made exclusively from fresh, full-fat buffalo milk sourced from their own farm in Capaccio Paestum, in the Campania region. The production is carried out entirely by hand using traditional methods, resulting in a cheese with a smooth, porcelain-white rind about 1 mm thick and an interior composed of thin, slightly elastic layers.

During the first 8–10 hours after production, the texture is firm and elastic, gradually becoming softer and creamier over time. When cut, the bocconcini release a gentle white whey with a pleasant aroma of lactic fermentation, while the flavor is delicate and distinctive.