8.8 oz Bottle or Case of 6 $36.00

This is a chili sauce similar in presentation as Siracha. It is made in Calabria, the toe of Italy’s boot, since 1970. The history of chiles in Calabria is very special. In fact, the history of peppers in Italy is very regional--Calabria being the Italian Region which is known for its use of chile peppers. In fact, if a dish is called “Calabrian” it generally means hot peppers are included. Its very simple, vegetable based cuisine is enhanced by the use of chiles. And to think that at one time, the most sophisticated city in the world was in Calabria: Sybaris, which gave us the word “sybarite.”

Hot chiles were brought back to Europe, to Spain, in 1493 by Columbus. They were being talked about by 1494. By the 17th century, Niccolò Fontegueri started calling them “peperone.” Peperoncino was first used to name them by the end of the 19th century. The first recipes using them were written by Vincenzo Corrado, a Neapolitan chef, since Naples was at the time, the seat of cooking in Italy. In the meantime, dishes using chile peppers were called “piatti infuocati” fire-y dishes. It is curious that the famous spaghetti dish of garlic, oil and chile peppers was invented in 1983. Before this it was made only with garlic (aio) and olive oil (oio). In Italy, sausages called “Calabresi” always contain chiles.

There are nine varieties grown in Calabria used in any Calabrian preparation. Tutto Calabria’s Chili Sauce is made with Calabrian chiles, water, vinegar, olive oil, salt and garlic–in this order. We sell a lot of it. With the current fashion for hot sauces, you should try this essentially Calabrian product.