Peperoncini farciti al tonno

Small cherry peppers, hand-stuffed with a tangy farce of tuna, anchovies, capers and parsley and preserved in sunflower oil — a specialty from the border region of Piedmont and Liguria.

The filling brings together the deep saltiness of the anchovies, the freshness of the capers, and the robust flavor of the tuna in a compact bite. The bell pepper retains a slight crunch, while the forcemeat remains juicy and spicy.

Serve on its own on a wooden board, with toasted ciabatta, or as part of a mixed appetizer. A chilled Vermentino from Liguria or a dry rosé from Piedmont pairs well with it—both absorb the saltiness without overpowering the spiciness. Serving temperature: 8–10 °C.