Peperoncini.

The Italian gastronomy is highly recognized around the world, it is wide and varied. I'm sure that when you think: italian food, pizza, pasta and risottos come to your mind, but it's much more than that and we see it reflected in all its Mediterranean influences. It is characterized by the abundant use of fruits, vegetables, meats and fish, among others. It is also known for its desserts, gelato and drinks.

During my trip through Venice I was able to visit a market that is set up on the weekends in a very busy place with a great variety of fruits, vegetables, fish, etc. everything is incredibly eye-catching and appealing. What caught my attention the most was the peperonccini, its colors are super bright and are everywhere.

Peperonccini is the hot pepper variety, chili, most widespread in Italy. It is considered to have arrived in the Transalpine country during the 16th century, although it was not used for cooking until several decades later. Hot peppers were already known to Italian merchants who frequented Asia, but it was thought that their use could become poisonous.
Finally, the flavour of peperonccini prevailed over fears and soon recipes began to appear that took advantage of its intense flavour, although always in moderation. The variety of peperonccinis is great, as well as their level of spiciness. It is said that the strongest in Italy are those in the Calabria region, where it is customary to dry them in the sun and then consume them fried, as a base for sauces or powdered.

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