topping-veg
Calabrian chili
Bright, fruity, medium-hot southern Italian chili in oil.
- Origin
- Calabria, Italy
About
Calabrian chilies — small, bright red, fruity, around 25–40,000 Scoville — are sold whole in oil or as a crushed paste. On pizza, dollop the paste over a diavola or a pepperoni after the bake, or stir into a marinara for a building heat. The flavor is fruitier and more aromatic than crushed red pepper flake; both work but they're not the same. Tutto Calabria and Bomba Calabrese are common imports.