We Tried ALL the Calabrian Peppers We Could Find
Вставка
- Опубліковано 24 тра 2024
- ✈️ Come join us in Italy on a 5 day tour of Calabria! To learn more about the Taste of Calabria Tour, click here: www.pastagrammar.com/italian-... ✈️
Calabrian chili peppers have an amazing, distinctive taste so it's no surprise that there are a ton of them on the market throughout the world. We're thrilled about that, but we also know that just because a product says it's Calabrian, doesn't make it so.
We got our hands on just about every brand of Calabrian peperoncino product we could find to suss out the good from the bad, give you some recommendations on which to try, and hear from Eva on how Calabrians actually use the different types of pepper.
If you enjoy this video, please give it a like and subscribe to the channel!
--------
TUTTO CALABRIA CHILI POWDER: amzn.to/3wnpZdE
DIVINA CRUSHED PEPPERS: amzn.to/3wsekKI
CENTO CRUSHED PEPPERS: amzn.to/4bJ00xw
L'ORO DEL SUD CHOPPED PEPPERS: amzn.to/3I9Z0VI
DELIZIE DI CALABRIA CHOPPED PEPPERS: amzn.to/48pWMMn
TUSCANINI WHOLE PEPPERS IN OIL: amzn.to/48vcEgG
DELALLO WHOLE PEPPERS IN OIL: amzn.to/49FY8DV
ALMA GOURMET WHOLE DRIED PEPPERS: amzn.to/49nujbs
TUTTO CALABRIA WHOLE DRIED PEPPERS: amzn.to/49G8jIp
TUTTO CALABRIA CRUSHED PEPPER FLAKES: amzn.to/4bI5uZl
--------
FOLLOW US
Website/Recipe Blog - www.pastagrammar.com
Instagram - / pastagrammar
Facebook - / pastagrammar
Snapchat - / pastagrammar
Twitter - / pastagrammar
VISIT ITALY WITH US
Italian Food Tours - www.pastagrammar.com/tour
VISIT EVA'S HOMETOWN
Visit Dasà - www.visitdasa.com
SUPPORT US
Merch Store - teespring.com/stores/pasta-gr...
Shop Amazon - www.amazon.com/shop/pastagrammar
00:00 - A Taste of Calabria Tour
00:33 - The BEST Calabrian Peppers You Can Buy
01:38 - Calabrian Chili Pepper Powder
05:52 - Crushed Calabrian Chili Peppers
09:17 - Sliced Calabrian Chili Peppers
12:48 - Whole Calabrian Peppers Under Oil
16:21 - Dried Calabrian Peperoncini
16:56 - Making Aglio Olio e Peperoncino
20:52 - Pasta Grammarian in Action!
#calabrianpepper #chilipepper #calabria
Have you tried Calabrian peppers before? Let us know if we missed a brand that you've seen!
Yes thank you and I love you
Giadzy has some Calabrian paste and jars of peppers although not Calabrian they are flavorful with hints of eggplant.
I LOVE Calabrian pepper and use Delizie di Calabria! Now, however, I want to try and find some seeds to grow my own. Also, Harper!!! Your ad for Rosetta Stone was all over the Daily Mail last night! Congrats on having such a huge audience!
I don't know if you have trader Joe's in you area but they have their own private label of Calabrian peppers in oil.
I haven't tried it yet.
Does anyone know if they are good?
I get the crushed ones in oil from trader Joe's and I really like them. They're really good in tomato sauce and I love how they taste in vodka sauce! I've also made hot honey with them and it was delicious
I use the tutto Calabrian crushed peppers.
I grew my own “Calabrian” peppers in my garden in Louisiana from seeds I acquired online. It made dozens of peppers that I used fresh and then dried as well. I love them because they are great for cooking and you only need one! Going to Italy this spring and very excited to taste the food there! Love your channel.
Where did you find them? It’s hard to find genuine Calabrian pepper seeds anywhere.
Came here to share my similar experience! I can’t find a record of where I got mine, but they’re diavolicchio if that helps.
@@WinstonSmithGPT Brand: Sherwoods Seeds
Calabrian Pepper Ristra Italian Piccante Calabrese Spicy
I bought the Alma and the Tutto, I germinated seeds from the Tutto, I hope they’ll be right.
@@Chaoslived best of luck!
Thanks to a lovely lady from Calabria and her American husband I got my hands on some Calabrian Chili seeds which I am planting to try and grow my own here in the US. I look forward to the results.
I guess you won't regret it. They are delicious and less "bitter" than other chili.
Do keep in mind that chili peppers acquire the taste of the soil they grow in, so do not feel disappointed. If your Calabrian chili peppers, don’t taste exactly the same as the original
Do you know which variety of Calabrian pepper? I grow Naso di Cane variety that I was able to get a couple seeds to germinate from dehydrated pepper flakes.
@@mcraw4d What I can tell you is that they are small and HOT.
Can you sell the seeds online??
since you two live in the southwest, i feel like you guys need to go to hatch, new mexico, and try the different kinds of hatch green chile in fall, when they're in season. i think that eva would love to discover a new chilli pepper with a very unique and distinct taste that is raised very close to home. i'm not even a native new mexican but i can tell the difference in quality in the different brands. i'm serious; it's a foodie paradise there!
there's nothing like the zingy, almost umami flavour of a good hatch chile. it's like a poblano but with the heat of a serrano with a citrusy finish. must try!
They already have gone I think, and that they vloged about it. She loved it!!
The only downside of watching Pasta Grammar first thing morning is that nothing better will happen to you the rest of the day. ❤
That's only if you don't go to a good church. But Pasta Grammar is a close second to God. 😮
I'm gonna rot in hell for that comment.
They have changed my dinner plans a few times on Sunday morning
Also makes me want to eat a big plate of pasta for breakfast...
@@ps5801not everyone is a believer...
@@ilarya8463I believe in Pasta Grammer. The priests are doing fine filling up hell on their own merit 😎
You can't Beat Bobby Flay when he uses Calabrian peppers and he puts them in everything.
Salt is added for preservation. While dehydrating spices does work, adding a little salt acts like more constant dehydration and keeps it longer. Great video and thanks for sharing your love of food. Chris
Adding salt bulks out the product at a very low cost. I would be very suspicious of any spice listing salt as an ingredient that wasn’t labeled as a seasoned salt. I’ve been burned by this in the past buying something that looked like a better deal only to find out it contained a bunch of salt rather than the spices I thought I was buying. Not only was I ripped off, but it ruined my dish by adding too much salt to it.
Agreed, so it would be interesting to see the percentage. A little is ok, more than 5% is to much.
Salt attracts moisture from the air so it would be a poor choice for keeping the powder dehydrated. Eventually it could clump up, as salt in a salt shaker does when the weather is humid.
@@chrisbricky7331 based on the color of that so-called red pepper I would say it’s quite a bit.
ETA: OK I finally found a picture of the label online and it’s 260 mg of sodium per 5 g serving. Based on a sodium converter from the American heart association that’s 650 mg of salt. That would mean it’s 13% salt.
Trader Joe's Italian Bomba Hot Pepper Sauce, a fermented product made with crushed Calabrian chili. Fantastic on sandwiches and pasta :)
I really love the TJs product, but I don't know how authentic it is. I'm surprised and a little disappointed they didn't review it in this video since they mentioned it and showed the jar in the video where they made real bomba.
@@alexreith4877 The main difference I've seen from authentic crushed Calabrian chili products is that TJ's includes fermentation. Perhaps that addition disqualified it.
It's still good albeit not authentic. Love it in making penne alla vodka or other pastas where I want to add heat and flavor depth.
Exactly my thought, I love that stuff because i prefer the fermented flavor.
Just realised I have been watching Pasta Grammar for 4 years, so just watched one of your first videos again - wow have you guys changed some! WIll we all still be year in another four years?
I'm taking the easy route: growing my own. I have 2 little Calabrian sprouts...along with Aleppos, Poblanos, Guajillos, purple Cayennes, Jalapenos, and Shishitos. 💚
Maybe add some Hatch (looks like Anaheim).
Early in my relationship with my husband's Italian American family, my wonderful father-in-law offered me a pepperoncini. I think he wanted to see my reaction. Turned out I loved it which I think surprised him but made him happy.
I love the way that Eva and the people in her home town of Dasa are all like family. Her shout out to the young man Alex wearing his pasta grammar apron shows the love and respect shared equally between all age groups of young and old and somewhere in between. 💚🤍♥️👍
Years ago at an Italian restaurant we had an appetizer that was served to the whole table that looked like a round frosted cake 5-6 inches high but was actually many thin layers of all different cheeses. You cut slices just like you would from a cake and I think we must have cut the slices up and eaten them on bread or crackers. It was delicious and I’ve searched unsuccessfully ever since for a recipe or anyone who has heard of it. Is this an actual Italian dish or did the restaurant’s chef make it up? Eva is my best chance at finding out. Thanks a million if you can help.
Love your videos. Probably the most cheerful and good humored videos I’ve ever seen, plus I’ve learned a lot.
What restaurant was it?
Maybe it was millefoglie di formaggi? Quite possible it was just something the chef invented but it's intriguing!
I don’t remember the name of the restaurant. It was on Long Island in NY. It was a nice restaurant, the kind you dress up to go to.
I wish allthose products were available in Quebec. Dreaming of one day joining you in Calabria! 🥰
Love Eva’s calabrian accent especially the way she says Valle D’Aosta 😌
@PastaGrammar - I love Calabria. It's part of me and I'm so proud of you for doing what you're doing. I'm a Cosenza region boy (Dipignano)....The world will benefit from what I feel is the best food and some of the warmest people on the planet... And you're bringing it to them.... Tanti grazie!
I assume that you get into Tropea on occasion? Have you ever stopped into Koes there? It's nothing fancy, but when I'm there I love to walk up to there window and ask them to "surprise me". Awesome street food. Also, if you get up to Amantea. There's a place called Cantina Amarcord. Davvero, strepitoso! E un altra cosa! (Insalatona Zio Peppe)
I haven't been back for two years and I'm itching. I'll be landing back in Lamezia this summer:)
Adding Clabrian pepper to my list: I have already tried Hungarian Pista Eros and Haragos and Macedonian bukovec (blag and lut), both are great :D
FWIW, the salt in the powdered peppers also acts as both an anti clumping agent and a preservative.
In Louisiana we call crushed pepper mash "Chow Chow". I love this pepper and have some plants growing. I like the Divina brand. I put it in pasta fagioli, pasta with broccoli, pizza, even minestrone ( at the dinner table after its cooked). I also like the whole peppers and take tiny bites as I eat the meal. So good. Love it
We have chow chow in NC as well but it's not commonly spicy. It's a sour and sweet pickled relish we put over beans and greens.
Sounds delicious@@clashwithkeen
My husband uses chili in everything and he mixes his chili with Sichuan pepper and extra virgin olive oil and he puts this mixture fermented for days in the dark with everything and he eats the chilies as a snack on their own. Love your video you deserve more subscribers. 🧡
Eva and Harper, if you ever venture Downunder in Australia, not only does a huge Calabrian community exist and thrives. A top wholesaler "Mediterranean Wholesalers" are Calabrian immigrants educating Australia all about Calabria and it's produce. 🥃🙌
I think the soil must play a huge part in how the peppers taste. I find this to be true in any pepper I grow. I’m sure that’s why Eva’s dad gets the good ones, because whoever is growing them has the right touch with the soil ❤
Yep, and even the weather. In my area whenever we have an especially brutal summer people say, "WOOoo-EE! was this ever a spicy summer for peppers!"
OMG...I'll never forget that 'look' at the 8:55 mark - PRICELESS! Enjoyed the video - thanks for sharing. Le auguro una buona giornata...
Okay, Eva's hair is looking better than ever! My daughter also has naturally curly hair (I do not, I'm so jealous😂) & any tips/ products you use Eva would be appreciated. I want to get some for my daughter.
There is a book called Curly Girl: The Handbook by Lorraine Massey , Michele Bender that is amazing for learning how to take care of curly hair. In addition they have a spinoff called Curly Kids if your daughter is still small. Highly recommended!
She uses Aveda Be Curly products, otherwise she barely does anything to her hair
I am familiar with the problem of finding Calabrian chili powder. I discovered that when I was making pasta con ceci after seeing it on your channel. I know that it said that it was optional, but I felt it should be there. I couldn't find any here in the suburbs of L.A. (so imagine trying to find it in Pocatello, Idaho!), and I wasn't so sure that regular chili powder was going to work right. While it is definitely not an authentic approach to this dish, I decided to use Tajín, and was actually quite tasty. A tiny bit of heat with a dash of citrus.
I have Divina whole "Calabrian" peppers in my kitchen. I can verify that they are not that strong and that the label only says "product of Italy." I went to the website and looked up the product. It says, "Native to the Calabria region of Italy ...." That is not particularly encouraging that the peppers in the jar are from Calabria, but I have emailed them for clarification and will post the answer when I get their response.
awesome! my great great parents are from Calabrian! I love your channel! Love you Ava!
I didn’t get my email today like normal and it just threw my whole Sunday schedule off 😂. I usually watch with breakfast on Sunday Morning, but tonight it’s my after dinner dessert ❤❤
Nice episode and while dried Calabrian peppers are expensive, they have a wonderful flavor and aroma. I feel that largely depends on how old they are, as well how well dried they are. You want the right moisture content so they don't dry out so much you use the flavor, yet not so moist they mold. It's not the seeds that hold the heat, but the placenta that holds the seeds. You can lose heat removing the seeds, but that depends if the placenta is also shed along with the seeds.
If you really want to cook the best, you want to remove the seeds and then if the placenta comes along with it, separate it out, but still hold on to it. You then toast the seeds over low heat until they get a roasted and nutty flavor. Remove from heat and then add in the fruit and placenta to also enliven the oils, yet not scorch the fruit.
This was a very interesting and helpful video! Thank you.
Thank you for another great video!
Fun to watch you as it is always
This trip looks so exciting!
After watching this I went on Amazon and found whole peppers certified clalbrian chili peppers brand: l’oro del sud. Today just to get a sense of their flavor I used them in a cheesy quick bread with smoked Gouda (instead of cheddar) and WOW so delicious…can’t wait to try these in other foods I love the flavor and the amount of heat these had was just right for me. Thanks for doing this video…you really inspired me and my husband (Gary) loved the bread! Ciao
MaryEllen
Again, Perfect Timing! Thank you -- I was just looking for Calabrian peppers ... :))
I’m very into peppers now and I very much appreciated your discernment.
We ordered the Alma gourmet peppers during Covid and harvested the seeds to grow ourselves. We’re on our 2nd harvest!!
Love them, grew my own, lacto fermented them and they are wonderful
Harper by now having adopted the chad hand gestures ❤ 13:34
Your channel is my favorite and I hope to go on one of your trips to Italy in the future!
Loved this episode. Yummy, Calabrian Peppers are the best!!! Love you guys ❤
I have really been looking into the program for Calabria relocation... You guys make a strong case for it.
I decided to actually go to Calabria to try out the food, like Harper I fell in love with the local food. The chilli peppers have to be experienced, they are amazing. Even the ones that aren't spicy at all are so good. Now I need a Calabrian husband or some other excuse to go back there regularly for more, because the food is that good.
Thank you Eva and Harper for a very informative video!! I have learned so much from watching you two. 🍝♥️
I can’t make it this September, but will ABSOLUTELY LOVE joining your trip on the following one! Please post as soon as you know the date of it. Thank you 🙏🏻💙🙏🏻
Totò sullo sfondo è bellissimo 😄👏
This Acquaroto, still uses "pipi stricatu" on just about everything. 🔥🔥 Especially pasta ciceri. And maccheroni Eva, mamma mia I've eaten that in Limpidi, Acquaro, Dasa and Arena, 🥃
I use all the products from Tuto Calabria. Pate, whole peppers, etc.....all of them have salt listed as one of the last ingredients, but I think it's used more as a preservitive, rather than what Eva mentioned as a filler in that dried product. This brand is my favorite that I can find on Amazon. They also use a combo of Sunflower oil and olive oil, but it tastes great used in cooking, and a nice sweet heat!
Harper and Eva, Thank You for the education.
aww the little boy .. that's awesome!
De Lallo is the one in our grocery stores. Thanks for letting me know not to waste my money on them.
Walmart has the Tuscanini brand Calabrian chopped peppers in oil, but they're $11 for a 9 ounce jar!
I guess I'll invest in the Alma whole dried product.
I'm so jealous of you guys! I love Calabrian pepper!
Yes!💯 I want to experience the taste is Calabrian peppers… without DYING! 😂
Not to be pedantic but the seeds aren't where the capsaicin is located. Not sure how that became so widespread but I see it everywhere.
The majority of the heat is concentrated in the pith. I try to avoid seeds because they can sometimes be bitter.
I am surprised you don't bring various calabrian pepper seeds home with you and grow your own in Arizona. Arizona is a great place to grow peppers.
As my girlfriend is semi-Italiano (her mama is from Calabria), this video is amusing! ❤
6:18 I make that same expression whenever something like milk or cherries says "gluten-free" on it.
I love spicy foods and peppers. We went to Pompeii for a cooking class last September and the family whose house we went to were growing Calabrian peppers. The chef gave me a couple fresh picked ones before we started cus she wanted to see me take a bite cus I guess that’s not a common thing to do 🤷♂️ over there. Her and her husband and our driver were in shock that I wasn’t going crazy from the spice. I should mention I’m Mexican American so I eat spicy foods for almost every meal. After a great class she picked a hand full of peppers for me and put them in a bag so I could take with me for the rest of our Italy trip. I miss that flavor every day. It was so tasty.
Great topic kids, I grow Calabrian chili's myself every season outdoors and have a hydroponic system indoors.....
Growing Tondo and Mazzetti's currently.
I freeze, pickle, dry and preserve them in oil .
Can I buy some seeds from you?
@@Chaoslived I've purchased most of my seeds on Ama zon in seed packets.... I've tried growing seeds from whole dried peppers, but have only had success once. I think the age of the dried peppers makes a difference in the viability of the seeds.
Jalapeños are the same in that they range from 0 to light your mouth on fire and sometimes you don’t know until you eat it. I think the jalapeño taste is like a really good green bell pepper.
🌶 Loved it! 🌶
10:18 Maybe from Brennero?
In Mexico we have a salsa called Salsa Macha or chile de Aceite.
"We Tried ALL the Calabrian Peppers We Could Find"
Thumbs up just from the title.
(Okay, every Pasta Grammar video deserves a thumbs up, but I usually watch them first.)
I so wish I could go on the Dasa week. .. my experience was like some sort of “so you want to see Italy? Psyche!” 😢😭😫❤
Darn. I was hoping to see a taste test of Trader Joe's Italian Bomba Hot Pepper Sauce. TJ says it's "made with Calabrian chili peppers sourced from a trusted pepper cultivator in Calabria."
aglio olio e peperoncino! good old mother glory 😃
Carmen or Corno de toro are great peppers for making paste for soppressata
I kept waiting for the part that goes, "This week's video is sponsored by Prilosec. A 14 day course will cure your heartburn..."
😀 lol
😂😂 😂
Or sponsored by preparation H. For those days when you can feel the food going in and coming back out.
I currently live in Pensacola Florida, and no Italian Specialties stores here. What would be best substitute pepper to use? I use Crushed red Peppers placed in a jar with Olive Oilcovering the peppers. The Oil does get reddish coloring and the spiciness is infused.
Marc Robillet has an Italian cooking show... NICE!
I’m heading to Tropea and then Reggio Calabria end of June. Hopefully I can stock up. Any recommendations for restaurants?
Welcome to the jar of dried pepper show, featuring background eaters Harper and Eva!
I have some pepper from Italy (powder) and it is so hot.. and mind you I grew up with really spicy Italian food and pepper in everything ... this will burn your butt. I often forget that a half a teaspoon is too much and I always say oh a little more. THen my nieces and nephews and I go to eat and it's a killer. It was my late dad's in some random jar. I don't know where we got it from but I made sure to take that.
I got some Calabrian chili seeds I'll be trying this summer. I know that they won't be the same as those grown in Calabria. I'm in Ohio and the soil is different, it's humid, not near the ocean, etc.) Just hoping for a good tasting, hot pepper.
Hi Eva Harper I want to grow these in my community garden.Out of the last three which one would you say to buy.
Ive tried small whole peppers sunflower oil bought at italian grocery,but they are gone and i dont remember brand. I grew 'piccante calabrese' from seeds purchased on line. Dont know authenticity. They look like small tomatoes and have very thick flesh. Delicious, mild heat. I put them under evoo and pickled. They are also gone, now. Ive started seeds of "italian roaster" and "Italian peperoncini" also bought on line. Looking forward to big harvest in fall. Would welcome feedback on my choices.
Just planted seeds of Mazzetti, Ristra and Diavolicchio varieties. Im hoping for a variety with more heat for hot sauces.
I get the TuttoCalabria brand, which you didn't try (fresh) :( ... I don't know if they're authentic but they're so tasty. I usually just eat them out of the jar before I they even get on any food!
I grow peppers too, so maybe I'll try to find some seeds from Calabria??
I wish I could learn to spore crate the differences between various peppers-Mexican, Italian, and what seems all the rage here now, Thai. To my untrained palate, they are all just heat, which is fine, but I suspect they differ in ways other than just heat intensity.
I know a while back you guys did a hall at Sam’s Club or somewhere but I don’t think you’ve done one at Costco and I think you guys shop there correct? I’ve often wondered what you think of these jarred things such as olive salad, or their artichokes or sun-dried tomatoes and what kinds of dishes I can incorporate them into. That would be cool if you guys did a walk around Costco and talking about those types of products and ones that you may regularly buy and what to do with them. i’ve often looked at these products and thought to myself hmm what would Eva possibly do with this if anything?
Last night I dropped a large jar of Tutto Calabria crushed chili peppers in oil and broke it all over my floor. I am in mourning. It was a Christmas gift. You addicted me to those, so I blame you.❤
Curious guys
You have shown us a video on how to make homemade Nduja
Can we have a recipe uploaded to the site soon please?
actually like this one
DELALLO Calabrian peppers is the best we can get, I have used Cento and our jar was off the hook HOT, and I can take heat and spicy lol
I have what is supposed to be Aleppo peppers. I put it in the fridge to preserve the freshness but, I think it changed the flavour. What do you advise me to do since it’s going to take me a long time to use?
Ciao Eva, how do you solve the Wine Problem in the US?
de capsaicin in de pepers bevind zich vooral in het witte gedeelte (zaadlijst) waar de zaden aanhangen en dus niet de zaden zelf
After abut 50 years of messing with Mexican chilies, I found that the same chili tastes according to the Terroir. Perhaps some of your chilies in the jars were correctly labeled but grown in different areas. Eva is clearly used to her Terroir. And of course the same goes with grapes, but that is another story and much more complex. For me the heat test does come when peppers are in the green stage, I found that almost all peppers sweeten up when they turn red. Jalapenos are a great example (green red and dried) as well as plain old green to yellow to red bell peppers(which of course have no heat at all). Time to mess with Italian peppers!
I wonder what does Ava use to keep her hair so healthy... Amazing.
Pasta Grammar- Hav you tried the Trader Joe’s Calabrian peppers? I’m curious how they stack up!
Can you get seeds somewhere to grow in south central Oklahoma?
I confirm what Eva said about Cathanzhaaarho
Aloha guys! What are you gonna do with the leftover jars of crap peppers? Appreciate this tasting, mahalo!
Dang I wish yall came out with this video 2 months ago 😞, I bought L’Oro Del Sud whole “Calabrian” chili peppers. I agonized over which brand to buy and after trying them I was REALLY disappointed! Not spicy and had a weird taste. I thought surely this can’t be right as much as yall rave about them, and I am a huge lover of all peppers and hot sauce (my gf doesn’t understand why I have 27ish bottles at any given time). So thank you! But what is the final word on which brand to get for spice and taste? I’ll happily order it online!
Is there any way to get seeds for the peppers in the US? I would love to grow them.
11:12 If anyone's wondering what Calabrian dialect sounds like to the rest of Italy, it's pretty much this:
ua-cam.com/video/yHDJzCEmn-8/v-deo.htmlsi=Uz6jyAllsJ4KUNPr&t=233
I wonder how eva feels about the very very hot peppers in other foods, ex. scorpion pepper, carolina reaper, habañero
Awww. I wish you taste tested the brand that I buy. I think it’s a Canadian brand. Their chillies under oil are called Viagra Calabrese (lol) and they also sell Bomba Calabrese in the shape of a bomb. Both taste completely different than any chilli pepper I’ve had, so I assume they are authentic, but I was curious to know your opinion.
Costco has the Raos with Calabrian chili. They were sampling it, and the tester says it had a little kick. Good sauce, but it didn’t kick my ass.
Not only does it lower the proce of the product, but salt helps make the end product last longer.
I gotta question!
Columbus meats make a Calabrese salami.
If it wasn’t for your channel I wouldn’t have given the product name a second look.
Is the original Calabrese salami from Calabria? Or is it the Calabrian peppers that give this salami its wonderful flavor?