Smoked Caciocavallo represents the most intense expression of Vico Equense's cheesemaking tradition. Produced following the ancient ritual of stretched curd, this cheese shares the same noble process as the "bianco" (white) cheese, but stands out for its bold and unmistakable character.
 The slow, natural smoking process envelops the supple, sweet paste, transforming its aromatic profile into a bold sensory experience, where notes of beech and fine wood blend with the creaminess of local milk. A return to the origins, amidst the scents of the Lattari Mountains and the flavor of fire.


 Here are some suggestions on how to best enjoy it:
 1. In Purity (The Classic)
 To fully appreciate the artisan's work, serve it at room temperature. Cut it into slices that are not too thin or into cubes.

 
 Pairing: Serve with toasted Gragnano cafone bread and a jam that contrasts the smoky notes, such as fig jam or chestnut honey (which recalls the woody notes).

 2. Grilled or "In Carrozza" (The heat enhances the aroma)
 The heat melts the fat and intensely releases the smoky aroma.

 
 Grilled: Cut slices about 1.5 cm thick and sear them on a hot griddle for 1-2 minutes per side until a golden crust forms.
 
 Gourmet Crostone: Place a slice of melted caciocavallo cheese on a slice of wholemeal bread, add an anchovy in oil (perhaps from Cetara) and a little grated lemon zest to degrease the palate.

 3. First Courses (The Secret Ingredient)
 You can use it to give "character" to simple dishes:

 
 Neapolitan-Style Pasta and Potatoes: At the end of cooking, add cubes of smoked caciocavallo cheese. As it melts, it creates a unique creaminess with an irresistible smoky aftertaste.
 
 Risotto: Use coarsely grated parmesan to stir into a pumpkin or porcini mushroom risotto; the contrast between the sweetness of the pumpkin and the smokiness of the cheese is perfect.

 4. In the fillings (Substitute for Provola)
 Being tastier and less moist than fresh provola, it is ideal for avoiding over-wetting the dough:

 
 Potato gateau: Insert slices of smoked caciocavallo cheese between the layers of potatoes along with the cooked ham.
 
 Meat Rolls: Use it as a filling for veal or eggplant rolls; it will hold up better to cooking than more watery cheeses.

 5. Drink Pairing

 
 Red Wine: Choose a local wine like Aglianico or Piedirosso dei Campi Flegrei. The structure of the wine holds up well to the cheese's saltiness.
 
 Craft Beer: An amber ale or a Double IPA pairs well with the toasty notes of smoke.