'Since the Spanish brought the Peperoncino to Europe in the 16th century, the hot nightshade plant has been a protagonist of Calabrian cuisine.
It spices the nduja, a hot sausage from pork loin, aromatizes olive oil and gives even chocolate the right kick.

At the beginning of September, the inhabitants of Diamante on the west coast of Calabria adorn their town with chili wreaths. The shiny red garlands hang down from the balconies, hardly a shop that does not decorate its displays with attractive pods.
The waterfront promenade becomes a peperoncino market and tasting room.

The range is huge: there are more than 150 different types of chilli to admire.
All can be tasted, many can be bought as plants or seeds. There are spicy sausage and meat specialities, pastes, even wine flavoured with chili.

A highlight of the event is the Italian Championship in Peperoncini food. A good dozen participants compete with the audience to see who can spoon the most infernally hot chilli peppers into themselves in 30 minutes.
The record currently stands at 1030 grams - set in 2020 by Arturo Rencricca.