Planted on the terraces of an old vineyard between April and May, our chillies are very appreciated for their color, level of spiciness and fullness. The draining soil of La Conca where they are cultivated and the exposure to the sun, contribute to make them a premium product.
Red chillies are available from the end of June until the end of November.
We transform them in our laboratory into a wide range of products. Some of these are: Peperoncini Piccanti sott’olio (Red Hot Chillies in oil), Spalmabile di Peperoncino (Spicy Spreadable), Pepper Sauce (this is commonly used inside ‘nduja), our famous Chili Peppers with Tuna and our top Sweet Chilli Jam!
Finally, proceeding to the drying of a part of Chillies, we produce our fine Ground Chilli Pepper.