The Excellence of Calabrian Peppers

Originating from the picturesque Calabria region in Southern Italy, the Calabrian chili pepper, or "Peperoncino Calabrese," is celebrated for its striking red hue, robust taste, and varying heat levels from moderate to intense.

The secret to their excellence lies in Calabria's distinct Mediterranean climate—with hot summers and gentle winters—and its fertile soil, ideal for nurturing these flavorful peppers. Known for their exquisite balance of heat and fruitiness, Calabrian chilis are incredibly versatile, enhancing traditional Italian dishes by deepening flavors while maintaining a harmonious taste profile.

How To Use Different Types of Calabrian Peppers

  • Whole Calabrian Peppers

    These fiery gems are perfect for infusing dishes with a robust heat. Add whole to pizzas, skewers, or stir-fries for a spicy kick, or stuff them with cheese and bake for a tantalizing appetizer.

  • Calabrian Hot Honey

    Drizzle this spicy-sweet concoction over fruits, on top of ypur pizza, or top off your favorite ice cream. It’s a versatile condiment that balances heat with the natural sweetness of honey, enhancing both savory and sweet dishes.

  • Crushed Hot Calabrian Chili

    Ideal for those who love their flavors bold and fiery, this spread is excellent on sandwiches, mixed into pasta sauces, or as a base for fiery dips. It brings a deep, peppery zest that is distinctly Calabrian.

Gnocchi al Fuoco

  • Extra virgin olive oil

    2 cloves garlic, finely chopped

    Fresh parsley, chopped

    Fresh basil, chopped

    1 Jar Aurora Tomato Puree

    Tutto Calabria Crushed Hot Chili Peppers (amount is to you preference)

    Salt

    1 Packet Aurora Gnocchi

    Mozzarella, diced

    Grated Parmesan cheese

    Fresh basil for garnish

  • We put a pan on the heat and pour in a nice drizzle of extra virgin olive oil.

    Add the chopped garlic cloves, parsley and basil.

    As soon as the oil starts to take on flavor, we add the tomato puree and tutto calabria Blend

    Explosive.

    While the sauce takes flavor, we put on a pan of water and bring it to the boil.

    Add a pinch of salt and then the gnocchi.

    As soon as the gnocchi rise to the surface, we drain them and put them in a pan where we have already put a little sauce.

    Place the gnocchi on top and then cover with the remaining sauce, the mozzarella cubes and sprinkle generously with the grated parmesan.

    We bake the pan at 180°C and let it cook until the cheese becomes golden and melted.

    As soon as we take it out of the oven, add a drizzle of extra virgin olive oil and a few leaves of fresh basil for a fresh and fragrant final touch!