Calabrese peppers?


One of the sausage pizza recipes in The Pizza Bible calls for Calabrese peppers. In the book, it's mentioned that this comes in a jar packed in oil.

Is that what is used in the sausage, or are dried peppers being used? I've been searching online and what I seem to find are a brand called "Tutto Calabria". Are these the right peppers?

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Dean T.
posted over 2 years ago

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Tutto Calabria is the brand mentioned in the sources section of The Pizza Bible. I can't confirm that these are the ones used in Tony's restaurants, but I can vouch for the quality of the peppers.

They're not cheap, but the flavor is phenomenal. It's very unlikely that dry chilis are being used. Not too long ago, I purchased a bag of dry Calabrian chilis to make hot chili oil. They were great, but very different from the oil-packed ones.

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Raj Irukulla admin
posted over 2 years ago

Thanks Raj!

- Dean   over 2 years ago

That's great Dean. If you ever get pics I would love to see anything you do from the book or just pizzas that your making. Please post. Thanks and enjoy.

- Tony   over 2 years ago


Yes I use these but the minced kind. Much different and softer than the whole ones.. I love these and use them in all my stores. They are my favorite.. Sorry I was late to this message

Tony Gemignani admin
posted over 2 years ago

Thanks Tony. I used the whole kind, but I chopped them up pretty finely in a mini food processor. The sausage came out great!

- Dean   over 2 years ago


I had lunch on the Apple campus on Thursday. The pizza of the day was topped with Tutto Calabria peppers (they very specifically mentioned the name), thinly sliced red onions, cremini mushrooms, whole milk mozzarella and tomato sauce. It was phenomenal.

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Raj Irukulla admin
posted over 2 years ago


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