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.
