Peperoncino: the practical guide to adding an extra touch to your dishes
After looking at how to choose the perfect coffee and discovering that sugar isn’t all the same, today we’re talking about an ingredient that we all have in our kitchens, but that we often use a bit ‘randomly’: chilli pepper.
In Italy, we are lucky enough to have an incredible number of varieties. Each has its own personality: there’s one with an immediate spiciness, one that smells of sweet pepper, and one that becomes crunchy like a potato crisp. Knowing how to distinguish them transforms a simple dish into a chef-level experience.
Where does the spiciness come from?
Without getting too technical, the secret lies in capsaicin. It’s this substance that’s responsible for that feeling of heat that some love and others fear. An important thing to know when you’re cooking: spiciness is fat-soluble. This means that if you want a fragrant condiment, you need to let the chilli infuse its oils into the fat (like olive oil); if, on the other hand, you’ve eaten something too spicy, don’t drink water (it’s no use!), but eat a piece of cheese or have a sip of milk. The fats in the milk will ‘clean’ your palate much better!
The stars of our kitchen: which chilli pepper to choose?
Not all chilli peppers are the same. Here are the most famous ones we find in Italy and how to make the most of them in the kitchen:
Senise Pepper (Basilicata)
It’s my favourite for those looking for aroma without excessive spiciness. It’s sweet and fragrant.
- Its secret: It has a very thin skin. This makes it perfect for frying quickly in hot oil: it becomes the famous ‘peperone crusco’, crunchy and flavourful, ideal for adding a special touch to a simple pasta dish.
Calabrian ‘Diavolicchio’
Here we mean business. It’s small, fiery red, and has a very decisive spiciness.
- In the kitchen: It’s the ideal companion for the classic ‘aglio, olio e peperoncino’ (garlic, oil, and chilli). As it’s very strong, you don’t need much. The tip? Add it to the oil when it’s hot but not smoking, so it releases its full aromatic bouquet without altering its flavour.
‘Bacio di Satana’ (Cherry Pepper)
It’s round, cute, and looks like a cherry tomato; it has a medium spiciness that makes its presence felt.
- In the kitchen: Having a lot of flesh, it’s perfect for stuffing. Preserved in oil with tuna, anchovies, and capers is an Italian starter classic because it remains firm and fleshy even after months.
Bergamo ‘Sigaretta’ Chilli Pepper
Long and green, it’s very delicate and almost devoid of spiciness.
- In the kitchen: It’s perfect fried in a pan with a drizzle of oil as a side dish, or preserved in vinegar to accompany boiled meats or cured meats.
Etna Red Chilli Pepper (The Strength of the Volcano)
Grown on the slopes of Etna, this chilli pepper grows in characteristic clusters facing the sun.
- In the kitchen: It has a lively but not extreme spiciness, which makes it very versatile. Its peculiarity is the slightly fruity aroma that pairs wonderfully with seafood dishes. Try it fresh, finely chopped, on top of pasta with sardines or a fish stew: the heat of the volcano will enhance the flavours without overpowering them.
The spiciness ‘ranking’
To help you navigate, here’s a little guide to understand the heat level of the most common varieties:
| Variety | Spiciness Level | Ideal for… |
| Senise Pepper | Almost none | Making ‘peperoni cruschi’ (fried peppers) |
| Bergamo ‘Sigaretta’ | Very mild | In vinegar or fried in a pan |
| ‘Bacio di Satana’ (Cherry Pepper) | Moderate | Stuffing with tuna |
| Etna Red | Lively | Fresh fish or meat sauces |
| Calabrian ‘Diavolicchio’ | Intense | ‘Olio santo’ (spicy oil) and ‘arrabbiata’ sauces |
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Practical tips to never get it wrong
- Seeds aren’t everything: Many people think all the spiciness is in the seeds. In reality, it’s concentrated in the placenta (the white inner part). Removing the seeds is more for aesthetic reasons or to make the dish more digestible.
- Watch the temperatures: If you heat the chilli too much in the oil, you risk burning it. When it changes colour and becomes dark, the flavour turns bitter and the spiciness becomes unpleasant. Always add it over a low heat.
- Protect yourself: After handling very spicy fresh chillies, wash your hands thoroughly. Capsaicin is persistent and can cause irritation if you accidentally touch your face or eyes.
If you want to delve deeper into the history and traditions related to these extraordinary varieties, I recommend consulting the official portal of the Italian Chilli Pepper Academy, the national point of reference for all enthusiasts and scholars of spicy culture.
