Peperoncini

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Peperoncini
Several pickled pepperoncini
Species
Capsicum annuum
Cultivar Group
Sweet peppers
Cultivar Group members
Bell pepper Italian sweet pepper Peperoncini

Peperoncini are a variety of the species Capsicum annuum, like bell peppers and chili peppers. They are also known as Tuscan peppers, sweet Italian peppers and golden Greek peppers. While called pepperoncini in American English, in Italy these particular kind of peppers are called friggitello (plural friggitelli) or more generally peperone (plural peperoni) like other sweet varieties of peppers, while the term peperoncini (singular peperoncino) is used for hotter varieties of chili peppers.^[1]. Peperoncini should not be confused with pepperoni, the American English name for a typical Italian spicy salami. The Greek varieties are sweeter and less bitter than the Italian varieties grown in Tuscany. Pepperoncini are mild with a slight heat to them, with a hint of bitterness and are commonly pickled and sold packaged in jars.

Cultivation

Peperoncini grow on a bushy plant that reaches 30 inches (77 cm) in height and produces sweet green peppers that turn red when mature. Usually picked at 2 to 3 inches (5 to 8 cm) long, these bright green, wrinkled peppers taper to a blunt, lobed end.

Uses

Peperoncini, or fefferoni, in a Swedish kebab restaurant

Peperoncini are typically used in sandwiches, salads (particularly Greek salad, tossed salads served in pizzerias and antipasto platters) and as a garnish to lend dishes a crunchy texture and a salty taste.

Peperoncini are sometimes briefly rinsed in cold water before serving to reduce the effects of the pickling brine on the taste. Pickled peperoncini can vary in colour from bright yellow to bright yellow-green.

Uses in Italy

The Italian chilies are usually consumed fresh, dried or preserved in olive oil and are used most frequently as a spice, to enhance the flavour of sauces[1], vegetables and meat-based dishes. The peperoncino is an ingredient in Pasta alla Puttanesca and other tomato-based sauces such as Bolognese and salsa alla diavola^{[citation needed]} (devil sauce). It may also be served as part of an antipasto (appetizer) when served with other pickled vegetables and cured meats such as salami and ham. It is also used as a preservative agent in curing meats, such as pancetta (Italian bacon). Finely ground dried peperoncini are the main ingredient of olio santo, used in southern Italy as a condiment for many dishes.

See also

• Italian sweet pepper

References

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