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The peperoncino is as native to this territory as the dialect. Ours grow in consortium with legumes that fix nitrogen in the soil below and aromatic shrubs that shelter them from above — a system in which each layer has a precise function in the ecological succession.
The confettura is made with sweet red peppers and 14% fresh hot peppers, cooked with sugar and red wine to the point where the character of the fruit carries the preserve. The heat arrives later, develops slowly, leaving room for the initial fruity note. The red wine adds a roundness that holds sweet and hot together without flattening either.
With hard cheeses, grilled fish, or directly from the jar.
Ingredients: Sweet red peppers, fresh hot peppers 14%, sugar, red wine, salt.
The peperoncino is as native to this territory as the dialect. Ours grow in consortium with legumes that fix nitrogen in the soil below and aromatic shrubs that shelter them from above — a system in which each layer has a precise function in the ecological succession.
The confettura is made with sweet red peppers and 14% fresh hot peppers, cooked with sugar and red wine to the point where the character of the fruit carries the preserve. The heat arrives later, develops slowly, leaving room for the initial fruity note. The red wine adds a roundness that holds sweet and hot together without flattening either.
With hard cheeses, grilled fish, or directly from the jar.
Ingredients: Sweet red peppers, fresh hot peppers 14%, sugar, red wine, salt.
