 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 made Mozzarella di Bufala Campana DOP with fresh cream.A "Bocconcino di Bufala Campana DOP" is also made, which is simply Mozzarella di Bufala Campana DOP, produced in the egg-sized format.Bocconcini of whole cow's milk are also manufactured, in which the higher liquid content, in comparison to standard mozzarella, lends them the soft consistency of "fior di latte".