The hot peppers are cultivated in open field between the
end of May and the beginning of June. The picking, between
August and October, requires more steps because of the
peculiarities of this plant. All the phases are done by hand
inside our farm. They are washed, selected, removed of their
petiole, cut into rings and laid to mature under salt. Then,
without adding any other ingredients, they are put in extrafine-
olive-oil. It is a process that requires experience and care
because, only in this way, our hot peppers arrive on your table
all the year round.
The hot pepper gives taste and strength to every dish. Who
loves piquant uses it on pasta or pizza. Even the oil becomes
hot and it can be used as dressing. The hot pepper is one of
the most important greens in our land: if it happen to find
yourselves in the city of Ruffano in late September, don’t lose
the occasion to visit the feast “te lu maru” (of the hot taste).