The spicy side of Calabria: from chilli to 'Nduja

Calabria, as we all know, is a spicy land.

Not only for the Calabrian spicy chili pepper, but for the many derivatives and products that, since ancient times, give that extra touch to local cuisine.

A journey into spiciness is a path straight to the heart of the Calabrian’s, who from chili peppers to 'Nduja express their fierceness during meals as well.

Calabrian chili peppers and spicy products

Calabrian chili pepper come in different varieties, the most common of which are: ciliegino (ceraso or cerasiello), tondo, guglia, diavulicchio diamante, pizzitano and naso di cane.

The degree of hotness ranges from 40,000 to 50,000 SHU (Scoville scale of hotness) and is considered medium hotness (Habanero pepper, for example, is among the hottest in the world and records 300,000 SHU).

Diamante peperoncini — Alberto Vitale/Shutterstock

The cultivation and distribution of chili pepper in Calabria covers almost the entire regional territory, from the Pollino Mountains to the Strait of Messina.

It is used everywhere: as a spice in Salumi di Calabria PDO (Calabrian cured meats) fresh or ground on pasta, dried in braids hung on balconies and windowsills of houses, pickled and pickled in oil, stuffed with anchovies and capers, to the more recent use in bakery in the preparation of jams, liqueurs, chocolates and ice cream.

Among the spicy Calabrian products, one is spoiled for choice, depending on the province and territory of origin: from Sardella Calabrese to his majesty, the 'Nduja of Spilinga (tasty, spicy pork spread), both branded PAT (Traditional Agri-food Products).