Popular Italian Peppers We All Love

Peperoncino
Peperoncino

Italian food is known for its rich flavors and aromas, and many home cooks use Italian peppers as an ingredient for soups or salads, pastas or pizza toppings. The use of peppers in cooking have give different variations and depths of flavor depending on what kind you need to extract. It ranges from extremely sweet to extremely spicy. Peppers definitely makes a recipe more tasty and appealing. The vibrant colors that it has and the flavor that oozes from it makes the dish more tempting. Be sure to add some to your menu, either as appetizer or to the main dish and your meal will definitely become more enjoyable.

There are different types of peppers and the most commonly used with Italian cooking:

Pepperoncini

Pepperoncini is known as peperoncino de Cayenna, the most common a kind of chilli pepper grown. The younger pepper is green while the fully ripe ones are red. It has a wrinkly skin and is crunchy. It is spicy and slightly bitter. The Scoville scale says that this type of pepper is in the middle when it comes to measurement of €heat€. Pepperoncini is also called Tuscany pepper because they were originally grown in Tuscany. This kind of pepper grows from two to four inches long. It can be served pickled or dried and is famous as an appetizer.

In southern Italy, you would often see pieces of this type of pepper strung together and hanging out to dry during the summer, especially in Calabria. The little red peppers are referred to as diavoletti or little devils in Calabria and Molise Regions, they are called diabulillu and in the Basilicata region they are called diavulicchui. You would sometimes see ground chilli peppers added to cheeses and salami, it is preserved in oil to produce spicy, flavorful oil. Those who loves spicy food add it to almost everything, to fish and vegetable, pasta sauce, stews, egg dishes, although it is not recommended for creamy preparations.

Sweet Pepper

This variant is also called Italian sweet pepper or Italian sweet relleno pepper. From the name itself, you can expect that the pepper has a sweet taste. It is often added to salads, pizzas and pastas and meat dishes. This type of Italian pepper is green when young and red when more matured, the length is between six to eight inches when used for cooking.

Black Pepper

Italian food uses black pepper as a spice extensively. It is made by grounding peppercorns. Peppercorns are the dried fruit of the pepper plant. It has a pungent, potent and spicy smell when freshly ground. As a final step in the seasoning process, before serving the pepper is ground onto the food to maximize its flavor. The whole peppercorns on the other hand are removed before serving which are used to slow cooking dishes such as soup based recipes.

Bell Pepper

Another popular pepper which is not spicy but large and sweet is found in Italian cuisine and is used in various ways. It can be roasted to have its natural sugar caramelized and make it even more sweet, it can be used as an appetizer by marinating in olive oil and spices, or can be stuffed with nuts, meat or cheeses.

About the Author

by David C. Henry: A variety of ready to eat Italian Food ranging from appetizer, main course, and an Italian Peppers.

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