Peperoncino

"Peperoncino" is the Italian term for hot chili peppers, referring to specific regional varieties of *Capsicum annuum* and *C. frutescens*. In contrast, sweet peppers are known as "peperone" in Italy. These peppers start as green and turn red as they ripen. In English-speaking countries, peperoncini are often pickled and used as a mild condiment in sandwiches, salads, and Mediterranean-inspired dishes.

Peperoncino likely arrived in Italy in the 16th century following Christopher Columbus's voyages. Initially perceived as either decorative or potentially toxic, it eventually became a staple in Italian cuisine, particularly among the lower classes. In 1568, Pietro Andrea Mattioli described peperoncini, noting their heat compared to Asian peppers. While Italian cuisine uses peperoncini moderately, emphasizing flavor over heat, they are essential in Calabrian dishes and are often dried for preservation.

In North America, peperoncini are commonly pickled for consumption, and crushed red pepper is typically made from cayenne or jalapeño peppers. Since 1992, the Peperoncino Festival has been held annually in Diamante, Calabria. This four-day event attracts thousands of visitors who come to enjoy local food products and participate in a peperoncino-eating contest. Additionally, Calabrian chili oil, made from these peppers, has become a popular international export.