An" riavulillo " i Campania chanúint, is é an diabhal beag agus tá sé freisin an t-ainm sin, tugadh ársa cáis, traidisiúnta speisialtachta de Vico Equense agus Arola, i gcúige Napoli, mar gheall ar a saintréithe is mó: an méid beag agus na spicy croí. Tá sé cáis comhionann a caciocavallo a phróiseáil agus a mhúnlú, a chuireann ar a cheann agus a dúnadh le raffia, ach tá i bhfad níos lú. An difríocht suntasach, chomh maith le i méid, a luíonn ar an bhfíric go bhfuil ag deireadh na próiseála, sula dtabharfaidh sé an cruth sainiúil, ológa dubh agus piobair chili bhfuil a cuireadh isteach i an taos, a thugann sé an háirithe spicy blas. An riavulillo is féidir a ithe úr nó, chun feabhas a chur ar a blas, bruite ar an grill.
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