Macaron di Caprino

Macaron di Caprino is a savory goat cheese macaron that originated in the Lago Acquapartita region of Italy, where it is served as an antipasto at Ristorante del Lago. Unlike the sweet French macaron, this Italian variation uses a lighter, less sweet almond-based shell to complement the tangy, creamy caprino (goat cheese) filling. A great version is distinguished by a delicate, crisp exterior that gives way to a soft, airy interior, with the goat cheese filling balanced by subtle herbs or a drizzle of honey. The filling should be smooth and rich, never cloying, and the shell must have a perfect "foot" (the ruffled bottom edge) and a uniform shape. Regional variations may include the addition of black pepper, rosemary, or a touch of lemon zest to brighten the cheese. At Ristorante del Lago, the dish is often paired with a local white wine, as noted by the food guide *Where The Foodies Go*, which highlights the restaurant’s commitment to using fresh, locally sourced caprino. While the macaron di caprino remains a specialty of central Italy, its popularity has inspired adaptations in other regions, where chefs experiment with different aged goat cheeses or add a layer of fig jam for sweetness. The key to an exceptional macaron di caprino lies in the harmony between the nutty shell and the piquant filling, a balance that Ristorante del Lago has perfected.