Italian peporincini are mild red chillis, similar to Anaheims in many ways. The larger varieties may be used as a vegetable while the smaller ones, often long and pointed, can pack quite a punch. They are used for seasoning, whether dry or fresh, but are milder than South American chillis or cayenne pepper. They are grown in huge quantities in the south in Basilicata, the Marche and Calabria and are used in much of their cuisine. The varieties found in the South include the devilish diavolicchio.
