Comments on: sunday scribblings: ode to the peperoncino

By: Michelle @ Italian Mama Chef

Michelle @ Italian Mama Chef — Fri, 11 Jun 2010 19:56:27 +0000

I know this is an old post and I hope you see this comment. My son and I are going to grow some of these plants. We bought one from a local nursery today. He wants to grow it indoors while I think outside is better. It’s just starting to stay hot during the month of June here in Ohio. What do you think?

Hi Michelle, we usually put our peppers outside once it’s warm enough; I think they’d be fine in either place though so long as you don’t keep the air conditioning up too high (if you use it). Peppers are great it HOT climates, so you want to try to replicate that as much as possible

By: Bleeding Espresso » Into the Heart of Calabria: Benvenuti a Badolato!

Bleeding Espresso » Into the Heart of Calabria: Benvenuti a Badolato! — Sat, 21 Mar 2009 15:25:32 +0000

[...] call a dialect), and taste in the traditional Calabrian cuisine, noted for its fondness for the peperoncino, brought back to Italy by Columbus, although also widely used by Arabs who settled [...]

By: melody

melody — Thu, 10 Jul 2008 20:16:55 +0000

I love that you grow your own pepperocini! How do I start? Do I need seeds or seedling? Do you know where I can purchase this?

Melody, you can start either way–from seedlings/sprouts is probably easier for the beginner (truth be told, that’s still what we do). I would say to check local nurseries or even grocery stores…especially if you can find an Italian one

By: Bleeding Espresso » what’s cooking wednesday: pasta with calabrian sausage

Wed, 02 Apr 2008 05:08:23 +0000

[...] The recipe is super easy–just your basic tomato sauce really–so feel free to experiment, throw in some peppers, mushrooms, or whatever you like, although you probably won’t need extra peperoncino! [...]

By: bleedingespresso.com » what’s cooking wednesday: chocolate & peperoncino mousse

Wed, 13 Feb 2008 07:25:32 +0000

[...] But peperoncino, or hot pepper, *is* known to get the romance flowing, and if there’s one thing that isn’t difficult for me to find in Calabria, it’s the peperoncino–I’ve even written a tribute to the pods that pack a punch here. [...]

By: bleedingespresso.com » what’s cooking wednesday: roasted peppers with garlic & olive oil

Wed, 16 Jan 2008 14:05:11 +0000

[...] don’t like peppers, but if you’re like me and could eat any kind of pepper–sweet, hot, red, yellow, green–at just about any given time, you probably love roasted peppers as [...]

By: sognatrice

sognatrice — Fri, 15 Jun 2007 14:32:00 +0000

Rebecca, oh yes, the pepper people are out in full force around here. I wouldn’t have thought it either.

Something, I don’t think I’ve had that, no. Sounds tasty though. I’ll have to ask around.

Rob, glad you enjoyed. I have to say, though, that the southerners are traditionally more into their peppers than northerners, so a whole country full might be a bit of an exaggeration

Paris Parfait, it is wonderful to be surrounded by such fresh, delicious ingredients–makes cooking quite easy in fact!

Betty, as we say here, Forza! You can do it!

Gautami, thanks, and good tip on using curd

By: gautami

gautami — Thu, 14 Jun 2007 00:58:00 +0000

I liked that picture!

Curd works great for washing out pepper from skin. Nothing can compare with that!

By: Betty C.

Betty C. — Wed, 13 Jun 2007 18:15:00 +0000

I must admit I am one who is a little afraid of these peppers. Thanks for the advice!

By: paris parfait

paris parfait — Mon, 11 Jun 2007 19:21:00 +0000

Reading this post made me long for some of that spicy pepper! Sounds like the greatest place to be for fantastic ingredients and wonderful meals. And thanks for the tips when cooking with lots of peppers.