A name in Tuscany for a peperoncino, a small red hot chilli from the south of Italy and used much in its cuisine. It is grown in huge quantities in Basilicata, the Marche and Calabria.
Green peppercorns, the fruit of a perennial vine with large leaves and white flowers. Green peppercorns are the unripe fruits picked early and pickled. Black peppercorns are picked just before they ripen and white peppercorns are the ripe, black peppercorns with the black skin flaked off. They are best kept whole and ground when required. Historically, pepper was one of the world's most important spices. Columbus sailed West, not East, in search of pepper in the East Indies. Instead he found the Americas and allspice.
A first class Tuscan extra virgin olive oil with aromatically herbaceous aroma of cut salad leaves and grass, with a mixture of rocket, sorrel and watercress with lots of pepper and some toasted nuts on the aftertaste. From Antinori.
