Popular Italian Peppers We All Love


Italian food is known for its rich flavors and aromas, and many home cooks use Italian peppers as an ingredient for soups or salads, pasta, or pizza toppings. The use of chilies in cooking has given different variations and depths of flavor, depending on what kind you need to extract. It ranges from extremely sweet to extremely spicy. Peppers make 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 an appetizer or to the main dish, and your meal will become more enjoyable.

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


Pepperoncini is known as peperoncino de Cayenna, the most common a kind of chili pepper grown. The younger pepper is green while the fully ripe ones are red. It has 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 it has initially 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 chili peppers added to cheeses and salami; it is preserved in oil to produce spicy, flavorful oil. Those who love tasty food add it to almost everything, fish and vegetable, pasta sauce, stews, egg dishes. We don’t recommend it 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 pasta 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. Before serving, the pepper is crumbled onto the food to maximize its flavor. It’s a final step in the seasoning process. The whole peppercorns, on the other hand, are removed before serving, which is used to slow-cooking dishes such as soup based recipes.

Bell Pepper

Another hot 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 sweeter, you can use it as an appetizer by marinating in olive oil and spices, or you can stuff it 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.

Where to stay in Campobasso

Hotels and B&Bs in Campobasso: search and reserve here.

A few items from Abruzzo

La Cucina: The Regional Cooking of Italy
Fifty years ago, a group of Italian scholars gathered to discuss a problem: how to preserve traditional Italian cooking. They formed the Italian Academy of Cuisine to document classic recipes from every region. The academy’s more than seven thousand associates spread out to villages everywhere, interviewing grandmothers and farmers at their stoves, transcribing their recipes—many of which had never been documented before. This is the culmination of that research, an astounding feat—2,000 recipes that represent the patrimony of Italian country cooking. Each recipe is labeled with its region of origin, and it’s not just the ingredients but also the techniques that change with the geography. Sprinkled throughout are historical recipes that provide fascinating views into the folk culture of the past. There are no fancy flourishes here, and no shortcuts; this is true salt-of-the-earth cooking. The book is an excellent everyday source for easily achievable recipes, with such simple dishes as White Bean and Escarole Soup, Polenta with Tomato Sauce, and Chicken with Lemon and Capers. For ease of use there are four different indexes. La Cucina is an essential reference for every cook’s library.

Grazing In Abruzzo
Bruce Franchini (Director), Lidia Bastianich (Actor)
Lidia loves the region of Abruzzo! She describes the people there as welcoming, giving and jovial, and the hearty food of the region has left her with such fond memories. In the Abruzzese kitchens, Farro, a kind of wheat berry, is cooked as a whole grain and is manufactured in many shapes-both by small artisanal pasta makers and larger pasta companies. She makes this pasta with arugula and ricotta. Following her main course of Lamb with Olives, she creates the deliciously fun Scrippelle-which look like fettuccine-and tosses them in a hot caramel, citrus and apricot sauce for dessert.

Abruzzo. History and art guide
by Latini M. L. (Author)
Although it is a bit too synthetic, to the detriment of the overall readability of the text, the work provides an exhaustive description of the artistic heritage of Abruzzo, inserting points for observation not always recognized. Recommended.

Abruzzo 1st Edition
by Michael Kenna
Abruzzo, located in southern Italy, is known as the green region of Europe because of the system of parks and nature reserves covering more than one-third of its territory. In Abruzzo, Michael Kenna found a cultural identity that elsewhere, for the most part, has been lost to globalization and instant communication. Kenna photographed medieval ruins, ancient villages and a countryside rich in traditional cultivation. As curator Vincenzo de Pompeis writes in the book s introduction, 'Abruzzo's heritage, together with its impressive natural scenery, brings to mind romantic connotations that have historically attracted many international landscape artists, particularly in the 19th century. Michael Kenna fits perfectly into this rich historical vein of celebrated landscape artists who have worked in Abruzzo. Kenna's work often evokes the influences of Romanticism. In his photographs of historic rural landscapes, for example, there is an air of melancholy, which accompanies memories from the past. His images of ruins stir up feelings of passing time, of the constantly evolving ties between history and nature.' This gorgeous new monograph by renowned landscape photographer Michael Kenna is published to coincide with a major museum exhibition in Loreto Aprutino, Italy. Richly printed in duotone on matt art paper, and presented in an olive-green cloth slipcase with black debossed text on one side and a tipped-in image on the other, Abruzzo presents 65 images from the series, published here for the first time.

Michelin Map Italy: Abruzzo, Molise 361 (Maps/Local (Michelin))
Michelin created its first travel guide over 100 years ago to promote road travel and inspire driving confidence. Today, Michelin Travel & Lifestyle offers travelers an extensive range of travel guides, maps and online travel resources. These products deliver the same Michelin promise of quality and consistency consumers expect from one of the world's most trusted brands.
Publisher of travel guides, maps and atlases, Michelin Travel & Lifestyle offers a complete travel portfolio. Where to go, how to get there, where to eat & stay, and what to see & do ... all in one collection with extensive international & domestic coverage, especially for Europe. Our series includes Michelin (Red) Guides, Green Guides, Must Sees and Michelin maps and atlases.

Canti Della Terra D'Abruzzo
Ettore Montanaro
Buy MP3: all 51 at the same time, or each one individually.

Italian Folk Songs from Abruzzo 1927-1930
CD and MP3 reissue of the freat italian folk duo. Comes with rich notes and photos of the couple as well. Pasquale and Clara Sciascia immigrated to the U. S. from the Abruzzo region of Italy, settling in Philadelphia, Pennsylvania. From 1927 to 1933 they recorded 44 songs fro the Victor, Columbia and Brunswick record companies. The Sciascias were the first to record a number of Italian and Abruzzese folk songs, 14 of which are reissued here for the first time in 90 years. The songs feature wonderful duet singing and exquisite string band accompaniment. Also included are notes on the couple and their music, photos, and the transcribed and translated lyrics. Includes 20 page booklet.