Peperoncini / Red peppers in olive oil 175g in glass, organic

Pepperoncini in olive oil from Bio Orto gives spice to antipasti, pasta and panini

Peperoncino is the general Italian name for chilli peppers. In Italian cuisine peperoncini are used in moderation. Especially as a seasoning in pastas, antipasta's and panini.

For millennia chilli peppers have been used as a sacred fruit, as a medicine, as an aphrodisiac, as an instrument of magic and torture and as a great seasoning. Combined with beans, chocolate and since they were introduced in Italy at the beginning of the 16th century, also in pastes.

A large plate of pasta with red peppers or chillies against a hangover

Did you know that many Italians eat a large plate of spaghetti con aglio, olio e peperoncino the day after an evening with a little too much wine? The carbohydrates would help against the hangover, the garlic and pepper would be analgesic.

Tagliatelle all'uovo with garlic, olive oil and peperoncini

INGREDIENTS

250g Tagliatelle all'uovo
50 ml extra virgin olive oil
3 garlic cloves, in thin slices
1 bunch of parsley, finely chopped
2 tbsp peperoncini finely chopped

PREPARATION

Bring a pan of water to the boil and prepare the Tagliatelle all'uovo according to the instructions on the package.
Drain the pasta, put it back in the pan and mix in the garlic, peperoncini, parsley and olive oil. Heat for another 1 minute.