[1] Due to its high moisture content, it is traditionally served the day after it is made[2] but can be kept in brine for up to a week[3] or longer when sold in vacuum-sealed packages.

[13] Bocconcini ('small mouthful'), sometimes called uova di bufala ('buffalo eggs'), are approximately bite-sized; a common use is alternating them with cherry tomatoes on a skewer for an appetiser.

[15] Perlene are the smallest commercially produced and are often added to salads or into hot soups or pasta dishes just before serving.

Bocconcini of water buffalo's milk are still produced in the provinces of Naples, Caserta, and Salerno, as bocconcini alla panna di bufala, in a process that involves mixing freshly produced mozzarella di bufala campana PDO with fresh cream.

The curd mass is left until the pH is at around 5.2–5.5, which is the point when the cheese can be stretched and kneaded to produce a delicate consistency—this process is generally known as pasta filata.

Only selected mozzarella di bufala campana PDO is a style made from the milk of Italian buffalo raised in designated areas of Campania, Lazio, Apulia, and Molise.

[29][nb 1] Some pizza cheeses derived from skim mozzarella variants were designed not to require aging or the use of starter.

[36] Different variants of this dairy product are included in the list of prodotti agroalimentari tradizionali]] (PAT) of the Ministry of Agricultural, Food and Forestry Policies (MIPAAF), with the following denominations:[37]