In Italy, they say that you can measure culinary skills by judging one of the most simple pasta dish: spaghetti aglio olio e pepperoncino! (garlic oil and chilli). Starting with good ingredients and you are halfway there!
We select this chilli because it goes beautifully with Italian ingredients thanks to the balance between “hotness” and flavour.
A question that we are asked quite often is “how hot is it?”. Unfortunately, we can’t answer, as the perception of spiciness is very personal.
A Calabrese from deep South Italy would probably find it mild, but a Tirolese from up North would probably turn red.