Fruit, vegetables and pulses

Peperoncino di Calabria (chilli pepper)

Peperoncino di Calabria PGI: Calabrian chilli, fresh, dried or strung

Strong sun, summer heat and well-drained soils across the whole of Calabria give this Capsicum annuum the character that has made it a signature of the regional kitchen. Recognised as a PGI in 2026, it spans many cultivars, from Corno di capra to Naso di cane, sold fresh or dried, whole, flaked or ground.

• Medium-high heat, 5,000 to 70,000 Scoville units, lingering yet balanced
• Fresh pods are red with a green stalk; dried, they range from brick red to deep carmine
• Intense aroma, grassy and fruity when fresh, with toasted hints once dried

How to enjoy it. Calabria puts it into 'nduja from Spilinga, rosamarina, tarallini and chillies preserved in oil. With so many cultivars to choose from, aroma and heat can be matched to the dish.

Production areas

Calabria

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