Peperoncino secco piccante, also known as Diavoletto, Diavolicchio, Lazzaretto, Lu Piccant, or l’Amaro, is a popular spicy dried chili pepper variety that is commonly found in the Abruzzo region of Italy. This fiery pepper is widely used in the local cuisine and has a rich history in the region.
The towns and communes of Abruzzo where Peperoncino secco piccante can be found include Chieti, Pescara, Teramo, and L’Aquila. These areas have a long tradition of cultivating and using this chili pepper in their traditional dishes.
The history of Peperoncino secco piccante in Abruzzo dates back centuries. It is believed that the pepper was introduced to the region by the Spanish during their rule in the 16th century. Since then, it has become an integral part of the local gastronomy, adding a spicy kick to various dishes.
One popular recipe that showcases the use of Peperoncino secco piccante is “Spaghetti all’Arrabbiata.” This classic pasta dish is made with a spicy tomato sauce that is flavored with the dried chili pepper. Another Traditional Recipess is “Peperoncino Ripieno,” which involves stuffing the chili peppers with a mixture of cheese, breadcrumbs, and herbs before baking them.
Peperoncino secco piccante has gained recognition as a traditional agricultural product (PAT) in Abruzzo. This recognition ensures that the chili pepper is produced and processed according to specific specifications and traditional methods, preserving its authenticity and quality.
Sources:
1. “Peperoncino secco piccante” – www.abruzzoturismo.it
2. “Abruzzo: la tradizione del peperoncino” – www.viaggiareinPuglia.it