It’s one of Giada’s essential Italian ingredients.įounded in 1970 by husband-and-wife pair Antonio Celli and Adele Sirianni, Tutto Calabria began by selling the vegetables from their garden at local fairs.

Similar in Scoville level to cayenne but with a depth of flavor unlike any other, this paste of fresh chiles crushed and preserved in olive oil is a must-have for any spice lover’s pantry. The quintessential Italian chile, they are beloved around the country for the lively heat they bring to any dish. With the motto piccanti per passione (“spicy for passion”), they are truly dedicated chile-lovers. With headquarters in the hillside town of Marcellinara, the Celli family and Tutto Calabria have been sharing the bounty of their home with the world for more than 50 years. They caught on quickly, and today, every Italian knows that Calabrian chiles are the best in the world.įounded in 1970 by husband-and-wife pair Antonio Celli and Adele Sirianni, Tutto Calabria began by selling the vegetables from their garden at local fairs. That heat gets converted to serious spice in the growing chiles, which were introduced to the region by Spanish traders in the 16th century. Flanked by crystal-blue seas, Calabria gets more than 300 days of sweltering Mediterranean sunshine every year. What makes Calabria so spicy? The sun-soaked region lies in the toe of Italy’s boot, near its southernmost end. It’s one of Giada’s essential Italian ingredients. With a mellow, fruity heat that lingers on the palate but won't overwhelm, there's just no substitute for this crushed Calabrian chile paste from Tutto Calabria.

Calabrian chili paste heb