The sweet and smoky flavor of peperoncino (spicy pepper) from Salerno has a surprising fire that is felt all over the mouth.
Fresh, brilliant crimson peppers are mashed to a coarse paste, mixed with olive oil and left to macerate for few months to develop the many layers of complex flavors. This peperoncino is the perfect ingredient and complement to many traditional dishes of Campania and Calabria, in the south of Italy.
Size: 2.29oz/ 65g.
Retired naval captain Francesco di Mauro founded Ittica Alimentare Salerno (IASA) as one of the first companies to preserve the bounty of tuna and anchovies brought in by the local fishermen of Cetara, a village tucked away in a small cove of the Amalfi Coast. Today, Francesco’s sons and daughter manage IASA. There are only a handful of companies left in Italy that package freshly caught fish according to high quality standards. IASA is the only one that continues to do most of the work by hand: gutting and cleaning the fish, placing layers of anchovies in drums with sea salt and hand packing the anchovies in jars.
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