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THE SPREAD OF CHILI PEPPERS IN ITALY
published on 17/08/2024Chili peppers, with their characteristic spicy flavor and vibrant color, have been warmly welcomed in the southern regions of Italy, where they have been given affectionate and sometimes playful nicknames such as "diavulillo," "diavulicchio," "pipidigno," "cancariello," and "frangisella." These nicknames not only reflect their popularity but also highlight their long tradition in southern Italian cuisine.
Thanks to their preservative properties, chili peppers have become a valuable ingredient in the preparation of cured meats and oil-based preserves, making recipes more flavorful and longer-lasting. However, for centuries, chili peppers struggled to gain popularity in the northern regions of Italy, remaining primarily confined to the south.
In recent decades, however, chili peppers have started to gain ground in central and northern Italy, largely due to the influence of Middle Eastern and North African cuisines, which make extensive use of them in bold and spicy dishes.
Whether in the form of small horn-shaped peppers or cherry peppers, fresh or dried, powdered, in oil, or in sauce, chili peppers are a versatile ingredient. Adding a piece of chili pepper to broth makes it more flavorful and digestible, while in preserves like eggplants, artichokes, and onions in oil, it adds a lively touch. In tomato sauces, baked fish, or stewed meats, chili peppers add a unique note that enhances flavors without overpowering them, stimulating both the palate and the sense of smell.
