Pepperoncini cream

A cream made from Piedmontese cherry peppers, seasoned with salt – nothing else. The Piedmontese cherry peppers have a fruity-sweet initial taste, with a medium spiciness that develops slowly. Highly concentrated means: one teaspoon gives the sauce a distinct character.

The cream melts smoothly in hot oil or tomato sauce, adds a savory depth to vegetable soups, and forms the natural base for pasta all'Arrabbiata. Even in soffritto or a quick bell pepper sauce for polenta, a small spoonful goes a long way. Dosage: start sparingly, add salt only at the end – the cream already contains salt. A Barbera d'Asti or a robust Primitivo pairs well with it at the table.