Italy is known for its delicious cuisine, much of which relies on flavorful and aromatic ingredients like garlic, tomatoes, olive oil, and of course, peppers. Peppers are an integral part of many classic Italian dishes, from pizza to pasta sauces, antipasti, and more. But with so many varieties of peppers used in Italian cooking, from spicy chilies to sweet bell peppers, which one reigns supreme as the most popular in Italy?
The Most Commonly Used Peppers in Italian Cuisine
There are a few main types of peppers that frequently appear in Italian recipes:
- Peperoncino: Small, spicy chile peppers. They pack a punch of heat and are used dried or fresh in many southern Italian dishes.
- Peperone: Sweet bell peppers. Available in red, yellow, orange and green varieties. Used fresh in cooking.
- Peperoncini: Small chile peppers with medium heat. Added to pizzas, pastas, and antipasti.
- Pimento: A variety of sweet red pepper. Often stuffed and used in antipasti.
Within these broad categories there are many specific cultivars and regional varieties used in Italian cuisine. But two peppers stand out as the most ubiquitous and beloved across Italy: the peperoncino and the peperone.
Peperoncino: The Spicy Chile of Southern Italy
The peperoncino is a small, thin chile pepper that packs a big punch of heat. It is used dried or fresh in many dishes from southern Italy and Sicily, where stronger and spicier flavors tend to be preferred.
Some of the most common types of peperoncino include:
- Peperoncino di Cayenna: Small, hot red chiles used dried in southern Italian cooking. Similar in heat to cayenne pepper.
- Peperoncino Calabrese: A variety from Calabria. They are about 2-3 inches long with medium heat.
- Peperoncino di Senise: Named for the town of Senise in Basilicata. These ripen from green to bright red and are quite spicy.
- Peperoncino Napoletano: A short, thick pepper from the Naples area. They have moderate heat and fruity flavor.
The peperoncino adds a fiery kick and pleasant fruitiness to classics like ‘Nduja spicy salami, Italian sausage, tomato sauces, stews, roasted meats, and olive oil infusions. It’s also often added to pizza or used to make spicy oil for dipping bread. In the southern regions of Italy, a meal without a touch of peperoncino heat is considered bland.
How Peperoncino is Used in Italian Cuisine
Here are some of the most common ways peperoncino peppers are used in Italian cooking:
- Dried and crushed: Dried peperoncino are typically crushed into flakes or a powder to add heat and flavor to dishes. The drying concentrates the natural spice and fruitiness of the chiles.
- In olive oil: Letting peperoncino steep in extra virgin olive oil extracts their flavorful oils and creates a spicy infused oil that can be drizzled over everything from pizza to grilled fish.
- In tomato sauce: Peperoncino is often sautéed in olive oil early in the cooking process for tomato-based pasta and pizza sauces.
- On pizza: It’s common for peperoncino flakes to be added on top of pizza right before serving to give an extra kick.
- In salumi: Italian cured meats like ‘Nduja Calabrian salami rely on spicy peperoncino for their signature flavor.
- Pickled peppers: Peperoncini are popular pizza and antipasti toppings when pickled or marinated.
Peperone: The Mild Sweet Bell Pepper
The peperone, also known as an Italian bell pepper, is arguably the most common and recognizable pepper found in Italian cuisine. Unlike the spicy peperoncino, the peperone is prized for its sweet, mild flavor and meaty texture.
While peperoncino dominates in the south, peperone is a staple ingredient across all regions of Italy. It adds vibrant color and sweetness to countless antipasti, salads, pizzas, pastas, and vegetable dishes.
Popular varieties of peperone grown in Italy include:
- Corno di Toro: A large, horn-shaped red pepper. The most common variety used for roasting and stuffing.
- Quadrato d’Asti: A square-shaped yellow pepper from Piedmont. Known for its crisp texture and juicy flesh.
- Cuneo: A wedge-shaped green pepper grown in Piedmont. Often used raw in salads.
- Trocadero: An elongated red pepper with bittersweet flavor. Named after Paris opera house.
How Peperone is Used
Here are some classic and creative ways that sweet peperone peppers are used in Italian cooking:
- Roasted and peeled: Blistered under the broiler or over an open flame to intensify flavor and make it easy to remove the skin.
- Grilled: Whole peppers are grilled until charred and then served drizzled with olive oil and salt.
- Stuffed: Hollowed out and stuffed with a mixture of bread crumbs, capers, olives and anchovies.
- In pasta: Sliced or diced peperone is sautéed with onion, garlic and tomatoes for a quick pasta sauce.
- On antipasto platters:Roasted red peppers marinated in olive oil and herbs are a classic antipasto.
- In salads: Fresh, crisp peperone adds color and crunch to panzanella and Caprese salads.
- On pizza: Peperone can be used as a topping or puréed into a sweet sauce for dessert pizzas.
Comparing Peperoncino and Peperone
So how do peperoncino and peperone compare when measuring popularity and usage in Italy? Here is a helpful breakdown:
| Type | Peperoncino | Peperone |
|---|---|---|
| Flavor profile | Pungent and spicy | Sweet and mild |
| Scoville heat units | 500-50,000 SHU | 0 SHU (not spicy) |
| Preferred state | Usually dried | Usually fresh |
| Region most popular | Southern Italy | All over Italy |
| Classic dishes | ‘Nduja salami, tomato sauces | Roasted peppers, Caprese salad |
As the table illustrates, while both peppers are integral to Italian food culture, peperone is slightly more ubiquitous than peperoncino. The popularity of peperone transcends regional divisions and it is adored all over Italy for its versatility in both cooked dishes and fresh preparations.
Peperone Wins By Popularity
Based on usage, availability and broad appeal across Italy, the champion for most popular pepper is peperone – the mild, sweet bell pepper. These tender, crunchy peppers lend their bright color, juicy bite, and hint of sweetness to countless iconic antipasti, primi piatti, contorni and more across Italian menus.
Some key reasons why peperone edges out peperoncino for the title include:
- Peperone is enjoyed all over Italy, while peperoncino is regionally limited to the south.
- The sweet flavor of peperone has universal appeal compared to the divisive spiciness of some chile peppers.
- Peperone is more versatile – it can be eaten raw, roasted, grilled or sautéed.
- Brightly colored peperoni are ideal for bringing visual appeal to dishes.
- Peperone is easier to source year-round, as chiles are more seasonal.
However, while peperoncino may not take the crown, its significance in Italian cuisine cannot be overstated. The heat and zesty bite of chile peppers adds an essential flavor dimension, especially to the rustic, bold dishes of southern Italy.
Other Notable Italian Peppers
While peperone and peperoncino are the heavy hitters, Italy grows and consumes many other great pepper varieties as well. Here are a few other Italian peppers that are important ingredients:
Peperoncini
Peperoncini are small, thin chile peppers with medium heat. They are often pickled or used as a pizza topping. The Diamante variety from Calabria is light green and extra crunchy.
Pimiento
Pimiento peppers have very mild heat and are often harvested when red. Italian pimientos are similar to Spanish padrón peppers. The heart-shaped Lamon variety from Veneto is prized in the region’s cuisine.
Peperone di Senise
This pepper from Basilicata has a cone shape and olive green skin that ripens to dark red. It has a unique bittersweet, citrusy flavor profile. The peppers are dried whole and used for spices, sauces and olive oil flavoring.
Corno di Bue
Grown in the south, these horn-shaped heirloom peppers can grow over a foot long. Corno di Bue means “bull’s horn” in Italian. They are mild, sweet, and meaty with thin skin. Great for frying, stuffing and roasting.
The Many Pepper Products of Italy
Beyond fresh peppers, Italy produces many products that allow the flavors of peppers to be preserved and enjoyed year-round. Here are a few of the most iconic:
Dried Chili Flakes
Crushed dried peperoncino is a seasoning staple in southern Italian cooking. The flakes infuse olive oil and tomato sauces with spicy flavor. Common brands include La Valle, Spices of Italy and F.lli Dipalma.
Harissa Sauce
This Tunisian hot chili paste features prominently in Sicilian cuisine. It combines dried chilies, garlic, spices and olive oil. Milder Italian variations use more bell peppers and less heat. Popular brands are Maria Grammatico and Roland.
’Nduja
This spreadable Calabrian sausage gets its signature spiciness from ample amounts of peperoncino chilies. The soft, spreadable texture comes from a partial curing process. Brands like Amato, Iacobucci and Marino are favorites.
Peperoncini Sott’Olio
Both peperoncini and peperoni are popular pizza and antipasto toppings when pickled and jarred in olive oil. Common marinated pepper varieties include cherry peppers, pepperoncini, and sweet bell peppers.
Peppercorn Grinders
High quality pepper grinders are produced by Italian kitchenware brands like Cole & Mason, Trudeau, and Peugeot. The carbon steel grinding mechanism maximizes peppercorn flavor.
How to Cook with Italian Peppers
Looking to add more Italian-style peppers to your own cooking? Here are a few tips:
- When roasting peppers, opt for high heat. Use the broiler or grill to get nice charring.
- Quickly transfer roasted peppers to a covered bowl to steam and loosen skins.
- Peel peppers when cool enough to handle by hand – the charred skin will slip right off.
- Brush grilled pepper halves with good olive oil and reduced balsamic vinegar.
- Add thinly sliced raw peppers to Italian-style sandwiches and panini.
- Sauté peperoncino flakes in olive oil before adding tomatoes for a spicy sauce.
- Preserve roasted red peppers by jarring them in olive oil with garlic and herbs.
Where to Find Italian Pepper Varieties
While most grocery stores carry common peppers like bell peppers and banana peppers year-round, seeking out specialty Italian peppers may take some sleuthing. Here are a few sources to find authentic Italian pepper varieties:
- Specialty grocery stores – Well-stocked Italian markets and gourmet stores may carry fresh, in-season peppers from Italy.
- Farmers markets – Ask vendors if they grow hard-to-find Italian heirloom peppers.
- Online spice shops – Purchase imported dried peppers and chili flakes from Italy.
- jarred/preserved – Find jars of peperoncini sott’olio and other preserved Italian peppers at delis.
- Pepper seed companies – Purchase seeds of Italian pepper varieties to grow your own.
With their diversity of flavors, colors and uses, Italian peppers are an edible emblem of the country’s vibrant regional food traditions. Whether mild and meaty, or spicy and pulverized into dust, the many peppers of Italy are sure to continue seasoning its iconic cuisine for generations to come.