We begin with the noble art of Caciocavallo, handcrafted according to our centuries-old cheesemaking tradition. But it's inside that the magic happens: enclosed in the stretched curd, you'll find a knob of artisanal butter, expertly flavored with the vibrant essence of Vico Equense lemons.
 When cut, the butter releases the aromas of our land, creating a perfect contrast between the saltiness of the cheese and the citrusy freshness of the coast. A sensory experience that is a sincere tribute to our roots.


 1. The Golden Rule: Temperature
 Burrino should never be eaten cold from the refrigerator. The butter inside should have a creamy consistency, not solid.

 
 Tip: Remove from the refrigerator at least 30-45 minutes before serving. This way, the scent of Vico Equense lemon will fully unfold as soon as you cut into the stretched curd.

 2. The "Ritual" of Cutting
 To best present it, cut it into vertical slices starting from the center, so that each slice contains both the cheese part (the "shell") and a portion of citrus butter.
 3. Food Pairings

 
 On Warm Bread (The Classic): Place a slice of butter on a crust of freshly toasted homemade or rye bread. The heat of the bread will slightly melt the lemon butter, creating an irresistible, fragrant cream.
 
 With Anchovies: The contrast between the saltiness of Cetara anchovies and the citrusy freshness of burrino is a perfect match. Try it on bruschetta: bread, burrino, and an anchovy fillet in oil.
 
 "Flash" First Course: You can use it to stir in pasta (e.g., spaghetti alla chitarra). Cut it into small cubes and add it off the heat: you'll have the caciocavallo cheese and the butter and lemon sauce ready.
 
 Accompaniment: It pairs divinely with acacia honey or fig jam, which balances the acidity of the lemon.

 4. What to drink?

 
 Bubbles: A Prosecco Superiore or a Franciacorta are ideal for cleansing the palate from the fattiness of the butter.
 
 Local whites: A fresh Furore Bianco or Falanghina recall the Mediterranean notes of lemon.

 An original idea for your menu:
 Coastal Carpaccio: Thin slices of burrino served with freshly ground pink pepper and a few fresh mint leaves. Simple, elegant, and incredibly fragrant.