Diving into the world of Italian spicy cream is to go back to the roots of the Mezzogiorno, where chili has become a symbol of identity, character, and Mediterranean warmth.
Introduced as early as the 16th century, chili quickly became rooted in Italian culinary traditions. In Calabria, it is much more than a condiment: it is a regional emblem. Families dry it in the sun, grind it cold, and preserve it in oil to create these intense creams that tell generations of know-how. Each jar contains a story of patience, artisanal gestures, and contrasting terroirs.
Italian spicy creams are born from local varieties like the famous Calabrian peperoncino. Their transformation relies on three pillars: the freshness of the chili, the quality of the olive oil, and the mastery of grinding. This process gives a creamy texture and a subtly progressive heat, sometimes with notes of garlic, citrus, or wild herbs depending on the regions. A true sensory signature.
Is spicy cream necessarily very hot?
No: its intensity depends on the variety used and the maturation time. Some offer a mild and fruity heat, while others have a more pronounced gradual increase.
Which foods should it be paired with?
It pairs perfectly with Italian cold cuts, aged cheeses, focaccias, roasted vegetables, or even some dried fruits for a surprising touch.
How to store it after opening?
In a cool place, ideally in the refrigerator. A thin layer of olive oil on the surface naturally protects its aromas.
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