Spicy Whole Chili Peppers in Olive Oil from Basilicata, Italy
Basilicata—just like the regions of Calabria and Puglia—is identified by the omnipresence of peppers in its cooking. The Belfiore family of Masseria Mirogallo hand-picks these 2 to 3 inch-long peppers and carefully packs 50 to 60 peppers into a jar along with wine vinegar and extra virgin olive oil produced entirely at their farm.
These peppers may be small in size, but they pack a punch of bright, sizzling heat (their name is derived from the word diavolo, meaning "devil" in Italian, after all). One bite will ignite your taste buds, fire tingling your lips and palate before culminating in a pleasant sweet finish.
How to use
Use Diavolicchi Hot Peppers add nuanced heat to just about any dish. Add to simple spaghetti aglio e olio or use in place of red pepper flakes when making an arrabbiata sauce. Sliver and top a pizza, porchetta sandwich, or swordfish steak.
The subtle tang from the white wine vinegar makes these Italian peppers ideal for relishes, dressings and no-cook sauces. Make a quick all-purpose topping with chopped Diavolicchi peppers, chopped parsley, lots of extra virgin olive oil and an extra splash of white wine vinegar. Spoon over flame-kissed pork chops, drizzle over roasted vegetables or toss with boiled potatoes.