Calabrian chili
New from TuttoCalabria: Real Calabrian Chili Infused Oil (and How to Use It)
If you've ever bought a bright red chili oil and wondered where the color actually comes from, you're not alone. Many chili oils get their color and heat from added colorings and flavorings. The new TuttoCalabria Calabrian Chili Pepper Infused Oil takes the traditional route, and you can taste the difference.
A real infusion, the Calabrian way
In Calabria, the toe of Italy's boot, peperoncino is part of everyday cooking. TuttoCalabria makes this oil the way it has always been done there: whole Calabrian chili peppers are steeped in the oil over time, so their natural aroma, flavor and heat pass into it. The peppers are then removed, leaving a clean, pourable oil that tastes like the chili peppers themselves.
- No added colorings
- No artificial flavorings
- No additives or preservatives
- Naturally gluten-free
- Made in Calabria, Italy
What it tastes like
Expect warm, fruity Calabrian chili heat with a smooth, rounded finish. It's not about burning your palate: this oil adds flavor as well as spice, so it lifts a dish instead of covering it up. Start with a light drizzle and add more to taste.
7 ways to use Calabrian chili oil
- Pizza: drizzle over a Margherita or a salami pizza right out of the oven. This is the classic Southern Italian way to finish a pie.
- Pasta: a few drops over spaghetti aglio e olio, carbonara or a simple tomato sauce add instant depth.
- Sauces and soups: stir into marinara, arrabbiata, minestrone or bean soups at the end of cooking.
- Grilled meats and seafood: use it to finish steak, chicken, sausage or fish, or as the base of a quick marinade.
- Vegetables and potatoes: toss roasted potatoes, broccoli or peppers with a spoonful before serving.
- Sandwiches and panini: brush onto the bread for a spicy kick.
- At the table: serve with bread, charcuterie and antipasti for dipping.
Tip: it's best used as a finishing oil or in marinades. Adding it at the end keeps the chili aroma fresh and bright.
Quick recipe: Spicy Calabrian Pizza Drizzle
Whisk 3 tablespoons of TuttoCalabria Chili Infused Oil with 1 teaspoon of honey and a pinch of sea salt. Spoon it over a hot pizza with soppressata or salami and fresh mozzarella. The honey softens the heat and brings out the fruitiness of the chili.
Built for kitchens: the 1.85 L size
The 62.5 fl oz (1.85 L) format is made for pizzerias, restaurants, caterers and retailers. It pours easily on the line or at the table, and it gives your customers a premium, authentic Italian chili oil that's free of colorings and additives. That's a point you can highlight on your menu.
Frequently asked questions
Is this a real infused oil?
Yes. Whole Calabrian chili peppers are steeped in the oil over time and then removed. The color, aroma and heat come from the peppers, not from added colorings or flavorings.
How spicy is it?
It has real, balanced Calabrian heat. Start with a light drizzle and adjust to taste.
Can I cook with it?
Yes, but it shines as a finishing oil or in marinades, where the chili aroma stays fresh.
Explore more from TuttoCalabria
Love Calabrian heat? Pair the oil with TuttoCalabria Chili Crispy in Extra Virgin Olive Oil for crunch, or Dry Crushed Calabrian Chili Flakes for your pizza station. See the full lineup in our Calabrian Chili Peppers collection.
Wholesale Italian Food has been importing authentic Italian foods since 1979.