Dried chile
Dried peperoncino brings heat to Italian cooking, with a particularly clear role in Calabria’s seasoning repertoire.
- Italian name
- Peperoncino secco
- Culinary reference
- Calabrian seasoning
At the table
In Calabria, chili is used both fresh and dried, alongside herbs and other spices. If you want Calabrian chili, check its growing origin when buying.
Begin with a small amount in a tomato sauce and adjust to the chili you have.
Cook with it
Arrosticini
Cavatelli al Ragù di Maiale
Ciambotta Lucana
Orecchiette alle Cime di Rapa
Pici all’Aglione
Spaghetti alla Chitarra con Pallottine
Spaghetti alle Vongole
Coniglio all’ischitana
Lagane e ceci, eggless Calabrian style
Pasturale di pecora: Basilicata sheep stew
Pecora alla callara
Pezzata di Capracotta
