CALABRIAN CHILLI INFUSED IN EXTRA VIRGIN OLIVE OIL

Calabrian Peperoncino from the variety known as Naso di Cane or dog's nose (Capsicum annuum) preserved in exceptional quality Italian extra virgin olive oil.

In Calabria, this is the oldest method of preserving peperoncino. It was originally known as Holy Oil. It is produced by macerating peperoncino in extra virgin olive oil, which gives it a more intense flavour, a slow extraction that lasts about 30 days. It can be used to flavour any dish, as a condiment for bread, pasta, pinsa, pizza, vegetables, salads, roasted meats and seafood.

The Calabrian Peperoncino

The generic denomination Peperoncino Calabrese covers all varieties cultivated exclusively in Calabria belonging to the species Capsicum annuum L., the spicy fruit of a plant belonging to the Solanaceae family, native to Central and South America. Known and widely consumed in Mexico for 9,000 years, it arrived in Europe aboard Christopher Columbus's three caravels when he returned from his voyage to America in 1492. Thanks to its strong flavour and vigorous aromatic character, it quickly spread in Spain and the Mediterranean basin.

It is the only chilli pepper capable of providing an exceptional spicy flavour without burning the taste buds. The peperoncino from this region is of excellent quality, its growth is favoured by the optimal humidity level and it does not need to be chemically treated. The chillies must be naturally dehydrated and the most famous are produced in the Monte Poro area. The Calabrian people use it as a condiment in pasta, pizzas, vegetables or meat dishes. 

Delizie di Calabria

The history of Delizie di Calabria, a family business founded by Domenico Scalise, began four decades ago in Calabria, a region where the sun shines 300 days a year. An important city of ancient Magna Graecia, this highly mountainous region of southern Italy is located between the Ionian Sea (to the east) and the Tyrrhenian Sea (to the west) and is separated from Sicily by the Strait of Messina. Here, peperoncino found its ideal habitat, becoming the exponent of a rich and healthy gastronomic culture.

The history of the Calabrian tradition of preserves is so old that it is lost in time. Products of the land were preserved in jars and remained available all year round, with all their freshness. Born as a small farm dedicated to processing agricultural products, Delizie di Calabria is now a reference in the production of Calabrian Peperoncino and other Calabrian treasures. A modern and efficient production structure, yet respectful of the environment. It combines peperoncino with other tasty ingredients, such as Tropea red onion, olives, dried tomatoes, bergamot, among many others. Each ingredient finds its place on tables, but also in larders, filled with delicious preserves.