The classic Italian chile pepper. To kick up your pastas, vegetables, and tomato sauces.
We may associate it most with southern Italy, but pepperoncini also grows great in Quebec. Harvested at maturity and sun dried, these peppers develop a mild taste with medium heat. It can be used just like Cayenne pepper- to add a little extra heat to a dish.
Not to be confused with friggitello peppers, which are much milder, and are often sold, pickled, as pepperoncini.