Features:

  • UNIQUE TASTE: Vegan and Vegetarian friendly. Really delicious in meat sandwiches, or added to your favorite sauces. Wonderful on antipastos, sandwiches and martinis. Try them sliced and tossed in a chili or stew, or atop pizza with anchovies. Beautiful versatile item imported from Italy that delivers true home jarred taste. A must have in the pantry at all times.
  • UN FACT: These long peppers are one of the typical Calabrian specialties, perhaps known best as a symbol of good luck in the form of the cornicello. Definitely an authentic Italian tradition that you will enjoy for sure.
  • ITALIAN FLAVOR: Tutto Calabria is well-known for producing wholesome Calabrian specialties since the company was founded in 1970. One of the first companies to produce and market typical Calabrian products.
  • PRESENTATION: Packed in this truly attractive 10 oz each unit! -
  • INGREDIENTS: Chili Peppers, Sunflower Seed Oil, Extra Virgin Olive Oil, Salt, Vinegar (contains natural sulfites)
Luigi Approves!

At first bite, I was speaking in an Italian accent! Mamma mia! Eeetsa niiiice!!! These chili peppers are fantastic! I make my own sauces, and added two of these to my normal home-made pizza sauce (san marzano tomatoes, garlic, salt, pepper, olive oil, fresh rosemary). I remove the seeds (the spiciest part) because I didn't want to go nuts... The flavor is a full-mouth warmth, not too spicy, but a delicious layer of flavor to a tomato sauce. Looking forward to experimenting more! That's ah spicyyyy meat-ah ballll!

GA called "Antico" and it is just THE best. Classic

These are my husband's jam! There is this pizza place in Atlanta, GA called "Antico" and it is just THE best. Classic, true Italian brick over pizza. They serve these exact Calabrian peppers and is half of the reason we go there. He loves all things extremely spicy, and finding these made him so happy. He now eats these with basically everything, but especially with pizza or pasta at home. They may be a little pricey for peppers, but if you like Calabiran Chili Peppers, this is for you!

If you like salty/spicy/tangy, you owe it to yourself to try these!

I got hooked on these chiles while in Sicily and Calabria a few years ago, and only occasionally see them on menus of Italian restaurants. One of my favorite things to do with them is to smash them with anchovies, garlic, and parmesan with olive oil to make a spicy/savory spread for fresh bread. OMG so good! Also great on sandwiches or slice them onto a pizza. Once the chiles are all gone, don't throw away the oil! Its great to drizzle over salads, sandwiches, or anything you want to add a bit of punch to. On a spicy scale, I'd say these are equivalent to the dried Chile flakes you see at most pizza joints, but with a MUCH richer flavor

Bobby Flay Uses Them

If you are a fan of Beat Bobby Flay, you know he loves his Calabrian Chilies. With all of his talk about them we just had to try them. I like them, very versatile. A little bit of heat but not too much to make things inedible. I recommend this for the palate that likes to use a medium hot sauce like Valentina. If you are more of a ghost pepper hot sauce kind of person you will like it but it's not going to give you the heat you might be looking for.

The secret ingredient you didn’t know you needed

If you want to make the best pasta you need this. Hell, even the oil works well in salad or on eggs. This needs to be in your kitchen arsenal so you can give your taste buds what they deserve. The flavor is slightly salty and oily with a little a hint of smokiness and a deep long lasting heat that makes any dish explode with flavor. Some recommendations: blend a pepper into a Bloody Mary, drizzle some of the oil onto a fried egg, sautéed a sliced pepper and some oil with pasta coated with garlic, olive oil, and lemon juice.

Now I understand why everyone is cooking with these.

I keep running into recipes that I want to try that call for Calabrian peppers so I bought these to try. I'll be lucky if I ever get to cook with them. I opened the jar and tasted one to see how hot they are. (About as hot as a pickled hot cherry pepper.) It was delicious. I finally managed to get the lid back on the jar after about 8 of them were gone. They're packed in sunflower seed oil, extra virgin olive oil, salt and vinegar. The salt is quite pronounced but not excessive. Highly recommended.

So incredibly delicious.

We had Calabrian peppers on a pizza in New Haven, CT (if you're not familiar, that is where the best pizza in the US is made, tied with Brooklyn), and were hooked. These are a fantastic addition to all kinds of foods; we even got a takeout really bad pasta dish from our neighborhood Italian (I can barely call them that, the food is just so bad) restaurant and I added these and boom, way better. Recommended!

Complex and Smoky Flavor!

I love these chilis! I was trying to replicate a pasta dish I recently had at a very good trattoria that used a larger (and slightly milder) variety of these chilis. The ones here are smaller and a bit hotter, but not overly so. I just use less in a recipe, and expect a little more heat on the palette. They are quite special, with a smoky, complex flavor. Highly recommended!

Bobby Flay was right. Try these in your recipes.

Kept seeing Bobbly Flay use these and wanted to see how they were. Not available in my market, so I ordered them here. Very rich, interesting favor and good heat. I've been trying them in everything. The best so far? Mac and cheese. Mince a couple of these into the sauce. Excellent also in scrambled eggs.

Great for adding to meals while cooking

Family is from Calabria. These are great for adding to meals while cooking but not as great out of the jar as other italian peppers my family makes and jars in garlic vinegar.These are in oil which for me kind of masked the true flavor

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