The Pallone di Gravina is a firm, semi-hard, cow's milk cheese from the regions of Basilicata and Apulia in south-east Italy. It is made in the pasta filata style weighing between 1.5 and 2.5 kg, in a pear-like shape, ball or balloon, and was traditionally produced in the area of the city of Gravina, in the Murgia area of the province of Bari. Today, however, production is centred on the province of Matera.
In 2016 the comune of Gravina made an application for the cheese to receive PDO status within the European Union. In 2012 has been recognized as Slow Food Presidia, from Slow Food International organization, thanks to the work made by Mr. Antonio Cucco Fiore, MBA.