Il Piccante, 100g

Peperoncini in extra virgin olive oil. In Italy, Calabrian cuisine is known primarily for its spiciness. Over time, the various small villages in Calabria have grown different peppers, so that village-specific peppers have developed over time. A hot pepper is typical for Crucoli, which is greenish-yellow in color and comes in two forms. It is either small and round, or elongated, with a maximum length of up to 4 cm. The peppers are harvested between July and October and pickled freshly harvested in Pomodori Sott Olio together with bay leaves and a little garlic. Here, too, the individual flavors of the ingredients have to mix well. We give the product at least one month for this. After that, however, the peppers are upset! They are served with almost every dish, so that everyone can sharpen their own dish individually. Nonna wants to make everyone at the table comfortable! Vegan