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Volume 4 · Seasoning

Campanian Garlic and Calabrian Chilli

04

Calabrian chilli (41%), garlic from the Valle dell'Ufita (40%) and Trapani sea salt. This is the volume for spaghetti aglio, olio e peperoncino (garlic, oil and chilli), the midnight kind.

Campanian Garlic and Calabrian Chilli
Before you start
1-2 tsp in 4 tbsp warm EVO oil. Sauté 2 min on low heat, then pour over drained pasta.

The story

Aglio, olio e peperoncino is perhaps the simplest recipe in Italian cooking. Few ingredients, ten minutes, no excuses. That is exactly why every ingredient counts.

This volume starts from two places: Irpinia for the garlic, Calabria for the chilli. The percentages are almost equal. Neither should win.

The origin

The Valle dell'Ufita lies in the north-east of the province of Avellino. The garlic is sown between late December and March and harvested by hand at the start of summer, in rotation with wheat, tomatoes and pulses. Then it is braided and left to dry.

Calabrian chilli is Capsicum annuum, grown throughout the region. The salt comes from the salt pans of Trapani.

Aglio Campano e Peperoncino Calabrese: gli ingredienti in cucina

The character

Intense and bold. The garlic has a strong aroma and a pungency that lingers. The chilli adds heat and a fruity note. In hot oil, over a low heat, the two blend in a few minutes.

The quality

Three Italian ingredients, with the percentages stated on the label. Garlic and chilli together make up over 80% of the volume.

The recipes

Spaghetti with Garlic, Oil and Chilli

Spaghetti Aglio, Olio e Peperoncino
The Roman classic, made easy with the ready condiment: few ingredients, the same great taste.
Servings
4

Ingredients

  • 350g spaghetti
  • 4 tbsp extra virgin olive oil
  • 2 tsp Vol.4
  • Fresh chopped parsley (optional)
  • Salt for the pasta water

Preparation

  1. Cook the spaghetti in plenty of salted boiling water.
  2. Warm the oil in a pan over low heat, add Vol.4 and let it infuse for 1 minute without burning.
  3. Drain the pasta al dente, keeping a ladle of the cooking water.
  4. Toss the pasta in the flavoured oil, adding cooking water as needed to bind.
  5. Serve immediately, with fresh parsley if you like.
Gamberi all'Aglio e Peperoncino
Quickly pan-seared shrimp, a starter ready in minutes.
Servings
4

Ingredients

  • 500g peeled shrimp
  • 4 tbsp extra virgin olive oil
  • 1-2 tsp Vol.4
  • Juice of half a lemon
  • Crusty bread to serve

Preparation

  1. Heat the oil in a large pan over medium-high heat.
  2. Add Vol.4 and let the oil infuse for 30 seconds.
  3. Add the shrimp and sauté for 3-4 minutes until pink and opaque.
  4. Deglaze with lemon juice and remove from heat.
  5. Serve hot with bread to mop up the juices.
Inside the volume

Ingredients,
with their origin.

Produced in Italy with 100% Italian ingredients. Ingredients: Italian chilli (41%), Italian garlic (40%), Trapani sea salt.
Confezionato in uno stabilimento che utilizza anche frutta a guscio, sedano, senape, sesamo e solfiti.
For complete information, refer to the product label.
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