Recipes made in Italy by Italians in Italian. Translated for You with Love

Calabrian chilli

Calabrian chilli is available all year round (dried whole, ground or in powder, but also in oil and cream), but it is in September that the fresh one is found. The harvest of the fruits, which when ripe are of a beautiful intense red color , in Calabria begins in July and ends in September.

The most common types are the "cigarette" pepper (about 10 cm long, grown mainly to be dried or preserved in oil) and the "cerasella" (small and round, ideal for stuffing, fresh or canned).

The conical ones are mainly used fresh. All are characterized by a very spicy taste (the riper they are, the stronger the flavor), due to the climatic conditions of the area: high temperatures and low humidity. A festival with tastings and events is dedicated every year to the chili pepper of Calabria .

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