The "riavulillo" in Campanian dialect, is a little devil and it is also the name given to an ancient cheese, traditional specialty of Vico Equense and Arola, in the province of Naples, because of its main characteristics: the small size and the spicy heart. It is a cheese identical to the caciocavallo in the processing and in the shape, which includes a head and the closure with raffia, but much smaller. The substantial difference, besides the size, is the fact that at the end of the production process, before giving it its characteristic shape, black olives and hot peppers are inserted in the paste, which give it its particular spicy flavor. The riavulillo can be eaten fresh or, in order to exalt its flavor, cooked on the grill.
