Calabria is in the tip of the Italian boot and is world renowned as the stronghold of the Peperoncino. The climate here is optimal: around 300 days of sun per year and warm sea currents trigger an especially mild climate that is good for the cultivation of the Peperoncino. Pepperoncini designates not one unique chili type but different types that are grown in the area. The hottest pods can be found in the Calabrian city of Diamante. The chilis are used in many regional dishes, in late summer you can see strands of pepperoncini hanged to dry on balconies and many shops sell Peperoncino specialties. A festival dedicated to the Calabrian chilis is held each year in September. How can you use the Peperoncino fiery flakes? The pods naturally offer an extra taste to all Mediterranean dishes. For example, you can uplift the classic spaghetti Aglio e Olio with Peperoncino. They also fit very well with the Calabrian classic: chicken with garlic (recipe:here). Despite the fact that they are ripened in the sun of Calabria, these chili flakes also have the fiery aroma that is used in all Mexican and Tex-Mex dishes as well as in the medditaranean and asian cuisine. You can also use it as a replacement for the hard to find Kashmir chili in Indian cuisine. Hot and extra tasty! By the by: in Calabria, the pods are also called Diavolino (little devil). More Calabrian recipes, with or without Peperoncino, can be found here:Regional Calabrian recipes. Did you know: the following chili types are also processed from Peperoncino: Italian cayenne version, hot. Cillegia (cherry), big, medium hot. Cillegia, small, hot. Hybrid (unknown name), hot. Naso di Cane, medium/hot. Amado, hot to very hot. Sigaretta, very hot (similar to Thai chilis). Hybrid (unknown name), hot. Unknown name, hot. Chiltepin, very hot. Peperone, dolce (sweet), medium produced in Calabria, Italy * Recommended by the Accademia Italiana del Peperoncino*
|Heat level 1-10||7|
|Country of origin||Italien|
|Best before||Ungeöffnet mindestens 100 Tage haltbar|
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