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How to use Peperoncini
Peperoncini are used everywhere in the Italian kitchen - from antipasto to pasta or meat dishes. Peperoncini are sometimes briefly rinsed in cold water before serving to reduce the effects of the pickling brine on the taste. Pickled peperoncini can vary in color from bright yellow to bright yellow-green.
Cherry perperoncini are red and bigger than their relatives. They are sometimes served filled.