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Vorrei is a family-run retailer, specialising in bringing the culture of great tasting, authentic and healthy Italian food to the UK.
If there is one thing that makes Calabrian food Calabrian, it is spicy red peppers, and these are hot! While many varieties of hot pepper are grown in the region, most are referred to as Calabrian peperoncino, and used in regional dishes. Like all capsicum plants, Calabrian peppers require hot weather to flourish and develop the oils that give them their spiciness.
These wonderful whole cherry chillies are marinated in oil to preserve their freshness and can be used in many starters and main courses, on a pizza or in sauces.
About the Producer: Casarecci di Calabria
Our new supplier in Calabria, Southern Italy is ‘Casarecci di Calabria’. We love both the taste of their products and their great packaging.
This family firm, established in 1998 is located in the Sila Mountains. Like many of our producers Casarecci di Calabria use old fashioned recipes to create old fashioned products, once the staples of any Southern Italian family and now sought after delicacies. Their entire range is produced without adding any preservatives or colours.
Made by: Casarecci di Calabria
Country of OriginUnited Kingdom
Sold by Vorrei
Delivery
| Service | Price | Estimated Arrival | Order Within | Free Delivery Threshold* |
|---|---|---|---|---|
| Standard | £3.95 | Thursday 02 May to Friday 03 May | 7 hours, 53 minutes | £79.00 |
Ingredients & Nutrition
Hot chilli peppers 85%, olive oil, garlic, salt, wine vinegar (contains sulphites), natural flavours.
| Typical value | Per serving () | Per 100g |
|---|---|---|
| Energy Content (kj) | – | 1813 |
| Energy Content (kcal) | – | 441 |
| Fat (g) | – | 49 |
| - of which saturates (g) | – | 5.6 |
| Salt (g) | – | 3.3 |
Disclaimer:
All product information is specified directly by the Merchant. TheFoodMarket.com assumes no liability for inaccuracies or misstatements about the products listed. If you believe any information might be inaccurate, please contact us.
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