Pepperitaville

Amachito Rosso-Hot

Medium hot with fruity overtones.  This makes excellent "Fra Diavolo" sauce which is a spicy sauce that usually contains "scungilli" (sea conch) or shrimp.  Scoville -10,000

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Baccato de Orto-Hot

Small red chili that is excellent for pickling or dicing into salsa.  Medium heat and very fruity.  Scoville-7,500

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Bacio di Satana (Satan’s Kiss)-Hot

Round red golf balls that are smoking hot!  Along with the heat, these have a very spicy  nutmeg  flavor. With tops and seeds removed, these are a great appetizer when stuffed but warn your guests about the heat! A sizzling

Scoville-50,000 to 150,000

 

 

Caldo Lungo/Il Naso di Pinnochio

Translates as "Long Red or Pinocchio's Nose"!   Seen of often in the markets of Italy.  I brought my seed back from Venice.  Medium heat and a very good flavor.  Scoville-10,000

 

 

 

Cayenna-Hot

Hot, but not as hot as Bacio di Satana. High production. Use fresh or dry.  This Italian pepper variety goes back centuries and is generally considered to be the best drying cayenne available. It’s also great fresh. The fruit are long and slim with a glossy texture. The best source of “heat” available to the home chef and a traditional favorite in Italy. 

Scoville-25,000-75,000

 

 

 

Capezzoli Di Scimmia-Hot

The flavor is VERY good, with an ultra-sweet tangy tropical intensity. Each little pod is like eating a small habanero. The heat is there and it’s a creeper. At first it’s not hot, and then it gets you! They are amazing additions to pickling, in soups, stews etc. Much tastier than any other white jelly bean size Habanero’s I’ve eaten. Scoville-150,000 to 200,000

 

 

 

Favignana-Hot

Hot  variety from the Sicilian island of Favignana. Cayenne type, dark red pods.  This chili is an integral part of Sicilian cooking.  Used in everything, it packs some heat but excellent flavor.  Shown in the picture with "Gemelli Pasta, & Tomatoes in a rich garlic sauce. YUM Scoville 7,500-15,000

 

 

 

Gigante d' Calabria-Hot

Calabrian chili peppers are grown in Calabria, Italy and nowhere else in the world.. These whole peppers are dark red in color & are aged on the vine to ensure a more potent heat and fruitier taste.  While excellent on their own, these are choice chilies for infusing into vinegars, olive oils, rubs, and simple syrups and that is the way they are most often used in Italy.  Scoville-25,000-35,000

 

 

 

Lacrime di Cristo-Hot

I am so excited to have this chili!  I have looked for the seed for a very long time.  This is a "jellybean" habanero and it is very, very hot.  "Tears of Christ" but surely tears of joy. I've seen this described as a bird pepper but this heavenly chile was all habanero!  Tiny, elongated "beans" that ripen very dark red (nearly black.)  Scoville-150,000-200,000

 

 

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Lazzaretto Abruzzese-Hot

Lazzaretto is one of the few varieties of long hot chili originating in Italy.   Mild & spicy,  in the Italian  Abruzzese dialect the  spiciness of this chili is described by the term "Coce Few".  Delicious fresh taste on the palate.  Fruity and with the heat so low, a delicious addition to almost any dish.Scoville-2,000-3,000

 

 

 

PELLLEGRINO-Hot

Firey hot small peppers that are perfect for drying.  Makes incredible chili powder and is also fabulous for hot sauce.  From  San Pellegrino-Terme , Bergamo, Italy which is also home to the famous "Pellegrino Sparkiling Water" and The Pelligino Mineral Spa.  Scoville-10,000-25,000

 

 

Pimenta di Senise-Hot

This is a gourmet pepper from the Basilicata region of Italy.  It has protected status under the EU so cannot be sold there unless it comes from  the area of origin. The Senise is named after the village that grows it by the same name. Many years ago the Senise peppers were dried to make a powder that would season the meals of those that could not afford better food. It is still dried today to make a delicious powder but now has become a part of the Lucanian Italian diet. It is traditionally fried in olive oil with sea salt and sometimes minced garlic. Cooking the Senise peppers enhances their flavor and they can be cooked a little or until they are almost crispy!  Scoville-3,000-5,0000

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Pepperoncini Long Hot

These are spectacular pickled but very, very hot!  I have also dried these and made great chili powder and used them as a base for hot sauce.  Seen everywhere in Italy...fresh in the markets and hanging in strands on balconies and porches to dry.  Scoville-50,000-100,000

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Pepperoncini Short Mild

The pickled salad pepper one sees everywhere.  Not as large as the Tuscan but great flavor and a little heat (if allowed to turn red, a lot more heat.)  One of the prime pickling and salad peppers in the world. Scoville-1,000-2000

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Pepperoncini Stavros Greek/Italian-Mild-Hot

There has always been a dispute as to this chilies origins but whoever was responsible, it remains a tasty, deluxe pickling pepper.  This variety can get very hot if allowed to turn red.  The wrinkled slightly curled chilies we always see at Deli's and Buffets. Scoville-2,000-20,000

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Sicilian-Hot

Sicily is famous for their hot peppers.  They are often used in a pate as well as for making caramelized peppers and many other dishes.  Peppers are allowed to stay on the plants as long as possible to attain an intense taste and aroma.

Jokingly called "Natural Viagra" (Viagra naturale) in Sicily.  Scoville- 50,000-100,000

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Cornaletto de Apendere

The Cornaletto da Appendere Chili is an old variety from Italy and the name means "Hanging from Cornaletto", although commonly called the Italian Goat Horn Pepper.  It is an aromatic peperoni with a slight sharpness and slightly thicker than the SpanishGoat Horn chili. It tastes particularly good when filled with goat's cheese. But it is also excellent for fresh consumption, for using in sauce, grilling, cooking and drying.

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