Chillies have been eaten by humans since at least 6,000 years BC in Ecuador and Cristoforo Colombo brought them to Europe in 1493, straight into Spain and Italy before then heading into India and the East. And so they are very popular all over Italy even today, being used in a wide range of dishes, the most famous probably being Spaghetti Aglio Olio Peperoncino (garlic, olive oil and dried chilli) which is a dish eaten always after midnight as an improtu party dish in the early hours to soak up the vino drunk earlier in the evening. Spaghetti alla Puttesca also springs to mind made with a rich tomato sauce which has cooked over a long period, reducing down to a velvety red and laced with fiery chillies to give it a kick. Marco at Peperoncino is passionate about chillies and he transform them with skill, passion and pride using traditional family recipes from his home region in the South of Italy where they are hardwired into the DNA of Southern Italian cooking. We’re pleased to present 2 excellent products from his range for you to enjoy, both traditional and both delicious.
OLIO DI PEPERONCINO CHILLI OIL
In southern Italy you will always find a bottle on the table. Full stop! It would be drizzled over grilled seafood and fish, pizza for sure, over pasta, onto vegetables, over cream cheeses. It is the unmistakeable flavour that makes a good dish a great dish. Made only with cold pressed Italian extra virgin olive oil, this is then infused with fiery chilli and left to macerate before being filtered and bottled by hand. 225ml bottle £3.99