Get ready to turn up the heat with these dried diavoletti rossi chiles from the spice experts at Tutto Calabria. These small peppers, which translate to "red devils," are the spiciest variety grown in the chile capital of Italy. Even so, they retain the characteristic fruity sweetness that makes Calabrian chiles so beloved. They're lovely as a garnish and can be added (in moderation) to any dish to add a fair amount of heat along with a beautiful depth of flavor.
What makes Calabria so spicy? The sun-soaked region lies in the toe of Italy’s boot, near its southernmost end. Flanked by crystal-blue seas, Calabria gets more than 300 days of sweltering Mediterranean sunshine every year. That heat gets converted to serious spice in the growing chiles, which were introduced to the region by Spanish traders in the 16th century. They caught on quickly, and today, every Italian knows that Calabrian chiles are the best in the world.
Founded in 1970 by husband-and-wife pair Antonio Celli and Adele Sirianni, Tutto Calabria began by selling the vegetables from their garden at local fairs. With headquarters in the hillside town of Marcellinara, the Celli family and Tutto Calabria have been sharing the bounty of their home with the world for more than 50 years. With the motto piccanti per passione (“spicy for passion”), they are truly dedicated chile-lovers.