Peperoncini farciti al tonno

Small cherry peppers, hand-stuffed with a tangy farce of tuna, anchovies, capers and parsley, and preserved in extra virgin olive oil — a craft still found in the kitchens of Piedmont and Liguria today.

The filling combines the melt-in-the-mouth texture of the tuna with the saltiness of the anchovies and the fresh bite of the capers. The bell peppers themselves remain firm, slightly fruity, and pleasantly spicy. Bring to room temperature before serving —this will make the olive oil more fluid and allow the flavors to fully develop.

Enjoy it as an antipasto on its own, on toasted white bread, or alongside aged Pecorino cheese. A dry Vermentino from Liguria or a light Barbera d'Asti pairs well with it.