This smoked cacetto isn't your typical stretched-curd cheese. Beneath a golden, naturally smoked crust lies a bold soul: a filling of baked black olives (complete with pits to preserve their pulp and rustic flavor) and a vibrant touch of chili pepper. The sweetness of the stretched-curd cheese pairs perfectly with the bold saltiness of the olives and the spicy finish.


 Diavoletto is an extremely versatile cheese: its stretched-curd structure and smoking make it perfect both eaten plain and cooked.
 Here are my suggestions for enjoying it at its best:
 1. The Classic Method: "A Scottadito"
 The best way to bring out the stringy soul of the cacetto is heat.

 
 On the Grill: Cut it into thick slices (about 1.5 - 2 cm) and place them on a hot grill for a few seconds per side. The surface will become crispy and the inside will begin to melt around the olive.
 
 Baked: Place it in a terracotta cocotte and bake at 200°C until it begins to "relax." Serve with crusty homemade bread.

 2. Rustic Aperitif
 If you prefer to serve it cold or at room temperature:

 
 Gourmet platter: Pair it with sweet cured meats (such as Parma ham or San Daniele) that balance the saltiness of the olives and the kick of the chili pepper.
 
 Sweet contrast: Serve with a teaspoon of chestnut honey or fig jam. The bitter or sweet notes create a delicious balance with the smokiness and spiciness.

 3. In the Kitchen (Creative Recipes)

 
 "Warm" Salad: Diavoletto cubes quickly sautéed in a pan and added to a salad of arugula, dried tomatoes, and walnuts.
 
 Gourmet Filling: Use it to fill a potato pie or a focaccia from Bari. The heat will release the oil from the baked olives, flavoring the entire dough.
 
 "Zozzona" Pasta: Cut it into small pieces and add it to a short pasta dish with fresh cherry tomatoes and fried eggplant. The cheese will melt, creating a spicy, smoky cream.

 🍷 The ideal match

 
 Wine: Choose a red wine with character but smooth, such as a Primitivo di Manduria or an Aglianico del Vulture. They have the structure to handle the chili pepper and toasted notes.
 
 Beer: An Amber Beer or a Smoked Ale if you want to emphasize the smokiness.

 Chef's Tip: Always remember to warn your guests about the presence of the stone in the olive, especially if you're using it in hot dishes where the olive isn't visible!