El "riavulillo", en dialecto campanés, es un pequeño diablo y también es el nombre que recibe un antiguo queso, especialidad tradicional de Vico Equense y Arola, en la provincia de Nápoles, por sus principales características: su pequeño tamaño y su corazón picante. Es un queso idéntico al caciocavallo en su elaboración y forma, con cabeza y cierre de rafia, pero mucho más pequeño. La principal diferencia, además del tamaño, radica en que al final del proceso, antes de darle su forma característica, se introducen en la pasta aceitunas negras y guindilla, que le dan su particular sabor picante. El riavulillo puede comerse fresco o, para potenciar su sabor, cocinado a la parrilla.
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