Pepperoncini

Infobox Cultivar
name = Peperoncini

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image_width = 200px
image_caption = Several pickled peperoncini
species = Capsicum annuum
hybrid =
group = Sweet peppers
cultivar =
origin =
subdivision =Bell pepper
Italian sweet pepper
PeperonciniPepper
boxwidth=208px


heat=Mild (SR: 0-500)

Peperoncini are a variety of the species "Capsicum annuum", like bell peppers and chili peppers. They are also known as Tuscan peppers, banana peppers, sweet Italian peppers and golden Greek peppers. While called "peperoncini" in American English, in Italy these particular kind of peppers are called "friggitello" (plural "friggitelli") or more generally "peperone" (plural "peperoni") like other sweet varieties of peppers, while the term "peperoncini" (singular "peperoncino") is used for hotter varieties of chili peppers. [Citation | year =2001 | title = Oxford Paravia Italian Dictionary: English-Italian / Italian-English| place = Turin, Italy | publisher = Paravia Bruno Mondadori Editori and Oxford University Press | isbn =0-19-860437-8] ."Peperoni" should not be confused with pepperoni, the English name for a typical Italian spicy salami.The Greek varieties are sweeter and less bitter than the Italian varieties grown in Tuscany. Peperoncini are mild with a slight heat to them and are commonly pickled and sold packaged in jars.

Cultivation

Peperoncini grow on a bushy plant that reaches 30 inches (77 cm) in height and produces sweet green peppers that turn red when mature. Usually picked at 2 to 3 inches (5 to 8 cm) long, these bright green, wrinkled peppers taper to a blunt, lobed end.

Uses

Peperoncini are typically used in sandwiches, salads (particularly Greek salad, tossed salads served in pizzerias and antipasto platters) and as a garnish to lend dishes a crunchy texture and a salty taste. Peperoncini serve as a great change from the common taste people receive in most meals. The taste provides a nice "kick" that can complement many meals, especially for people who like spicy foods.

Peperoncini are sometimes briefly rinsed in cold water before serving to reduce the effects of the pickling brine on the taste. Pickled peperoncini can vary in colour from bright yellow to bright yellow-green.

Uses in Italy

The Italian chilies are usually consumed fresh, dried or preserved in olive oil and are used most frequently as a spice, to enhance the flavour of sauces [http://www.italiancookingandliving.com/food/herbs_spices/peperoncino.html] , vegetables and meat-based dishes. The peperoncino is an ingredient in Pasta alla Puttanesca and other tomato-based sauces such as Bolognese and "salsa alla diavola"Fact|date=August 2007 (devil sauce). It may also be served as part of an antipasto (appetizer) when served with other pickled vegetables and cured meats such as salami and ham.It is also used as a preservative agent in curing meats, such as pancetta (Italian bacon).Finely ground dried peperoncini are the main ingredient of "olio santo", used in southern Italy as a condiment for many dishes.

See also

* Italian sweet pepper

References