Italians use a variety of peppers in their cuisine, depending on the region and the dish being prepared. The most common peppers found in Italian cooking include bell peppers, chili peppers, and pepperoncini.
Bell peppers, known as “peperoni” in Italian, are very popular. They come in a range of colors like red, yellow, orange and green. Bell peppers have a sweet, mild taste and are used both raw in salads and antipasti, as well as roasted, sauteed or stuffed in main dishes.
Small hot chili peppers are called “peperoncini” in Italian. The most common varieties used in Italian cuisine are Diavolino, cherry peppers and Calabrian chilis. They provide a spicy kick and flavor to dishes like pizza, pasta sauces, soups and stews.
Pepperoncini are also known as “pepperoni” or Tuscan peppers. They are medium-sized chili peppers with a slightly spicy flavor. Pepperoncini are often pickled and served as a condiment, appetizer or salad topping.
Regional Differences
The types of peppers used in Italian cooking can vary significantly by region. Each area has its own unique dishes, ingredients and pepper preferences.
In northern Italy, bell peppers are heavily used. The mild green, red and yellow bell peppers pair well with creamy risottos, delicate gnocchi and buttery sauces popular in the north.
In central Italy, spicy chili peppers take more of a center stage. The cuisine of Rome and the surrounding Lazio region relies on peperoncini to add heat tocarbonara, Amatriciana sauce, cacio e pepe and other Roman classics.
The warm southern regions of Italy are where you’ll find the most liberal use of hot chili peppers. Calabria is known for its love of spicy peppers. The regional ‘nduja sausage gets its kick from plenty of chilis. Pizzas in Naples are also loaded with spicy peppers.
Most Popular Italian Pepper Varieties
Here is a more in-depth look at some of the most popular pepper varieties used in Italian cooking:
Bell Peppers
– Red Bell Peppers – Known as “peperoni rossi”, red bell peppers are the most common. They have a sweet, mild flavor that pairs well with meats, onions, tomatoes and cheese.
– Yellow Bell Peppers – Called “peperoni gialli”, yellow bells are a bit less common but still popular. They have a mild, slightly tangy taste compared to the sweeter red variety.
– Green Bell Peppers – Green bells or “peperoni verdi” have a bright, vegetal flavor. They are often used for frying, stuffing or in agrodolce sweet-sour preparations.
Chili Peppers
– Peperoncini – The generic name for chili peppers. Usually refers to small, thin, mildly spicy chili peppers. Popular for pickling.
– Cherry Peppers – Round, cherry-sized chilis with medium heat. Used chopped or pickled to add flavor.
– Diavolino Peppers – Small, extra spicy chilis perfect for spicing up southern Italian dishes. Translates to “little devil”.
– Calabrian Chili – Common in Calabria. Look like small, dark red chilis. Have a distinctive, slightly smoky flavor.
– Peperoncino Crusco – Tiny dried chilis from Basilicata. Rehydrated in olive oil to add intense spicy flavor.
How Italians Cook with Peppers
Italians have many techniques for cooking with peppers to bring out their full flavor, add spice, or balance a dish. Some of the most common ways to use peppers in Italian cuisine include:
– Sauteeing – Bell peppers and chili peppers are often sauteed in olive oil to soften them and concentrate their flavor. They can be sauteed on their own or as part of the sofrito vegetable base for countless dishes.
– Roasting – Roasting bell peppers and chili peppers over an open flame or in the oven caramelizes their natural sugars and gives them a smoky, charred taste. Roasted peppers are enjoyed in salads, sandwiches, pizzas and pastas.
– Stuffing – Hollowed out bell peppers are the perfect vessel for stuffing with meat, cheese, rice, vegetables or other fillings. Italian stuffed pepper recipes range from simple to elaborate.
– Pickling – Pickling chili peppers in a brine or vinegar solution helps mellow their spiciness and gives them a tangy flavor. Common for pepperoncini and cherry peppers.
– Infusing in oil – Letting dried chilis like peperoncino crusco infuse their heat into olive oil makes a flavored oil that can be drizzled over dishes or used for cooking.
– Adding to sauces – Chopped or crushed chili peppers are often added straight into tomato sauces, condiments and drizzles to give them a spicy kick.
Popular Italian Pepper Dishes
Now that you know about the main types of peppers used in Italy and how they are prepared, here are some classic Italian recipes that showcase peppers:
Appetizers
– Stuffed peppers – Bell peppers stuffed with risotto, sausage, cheese, or vegetarian fillings.
– Caprese salad – Slices of tomato, mozzarella and basil topped with olive oil and balsamic vinegar. Often served with pepperoncini.
– Pepperonata – Bell pepper stew, sometimes with spicy chilis added too. Served room temperature.
Soups & Salads
– Pasta e fagioli – Bean soup with pasta, bell peppers, onions and tomatoes.
– Panzanella – Bread and tomato salad with cucumbers, onions and pickled peperoncini.
– Roasted pepper and anchovy salad – With arugula, tomatoes, olives and shaved Parmesan.
Pasta Dishes
– Arrabbiata sauce – Spicy tomato sauce with peperoncini or dried chilis. Goes on penne or other pasta shapes.
– Pasta alla norma – With tomatoes, eggplant, ricotta salata and fried pepperoncini.
– Orecchiette with sausage and peppers – Features broccoli rabe and Italian sausage sautéed with bell peppers.
Pizza Toppings
– Pepperoni – Spicy cured salami. The quintessential pizza topping.
– Spicy sopressata – Dry-cured pork salami with chili flakes and black pepper.
– Roasted red peppers – Sweet and smoky roasted bell peppers.
Main Dishes
– Chicken cacciatore – Braised chicken thighs in a tomato sauce with peppers, onions and mushrooms.
– Saltimbocca – Veal topped with prosciutto and sage, served with roasted bell peppers.
– Beef braciole – Thinly pounded steak rolled up with seasoning and cheese then simmered in tomato sauce. Often with peppers.
Side Dishes
– Peperonata – Stew of bell peppers, tomatoes, onions, garlic and oregano. Served at room temp or warm.
– Fried peppers – Sliced bell peppers fried up with onion and garlic.
– Stuffed peppers – Bell peppers baked with a filling like rice, meat and cheese.
Conclusion
Italians use peppers of all shapes, sizes and spiciness to add flavor, color and heat to their regional dishes. Bell peppers, chili peppers and pepperoncini each have their place. While northern Italians favor mild bell peppers, southern Italians amp up the spice with small hot chilis. Roasting, pickling, stuffing and sautéing are all popular preparation methods. No matter where you travel in Italy, you’ll find peppers incorporated into appetizers, pastas, pizzas, salads and more. Keep an eye out for peppers on your next trip, and try whipping up some pepper-filled Italian recipes at home.