Calabrian chilli
A fruity, hot Southern Italian chilli used sparingly to add heat without overwhelming other flavours.
- Salt
- moderate
- Fat
- moderate
- Sweetness
- low
- Acidity
- low
- Heat
- hot
- Moisture
- low
- Umami
- moderate
- Cooking requirement
- raw ready to eat
Preparation
Chopped or used whole, oil-packed
Potent; a small amount distributes heat across the whole pizza
Suitable to add after baking.
Cautions
- its packing oil adds extra fat on top of an already oily pizza if used generously
Pairs well with
- Honey (post-bake drizzle)
Explicitly noted as a good balance for Calabrian chilli. Provides a cooling contrast to Calabrian chilli's heat. Best added fresh after baking, for brightness against Calabrian chilli.
- Guanciale
Provides a cooling contrast to Calabrian chilli's heat. Adds textural contrast against Calabrian chilli.
- Cooked bacon
Provides a cooling contrast to Calabrian chilli's heat. Adds textural contrast against Calabrian chilli.
- Onion
Provides a cooling contrast to Calabrian chilli's heat. Adds textural contrast against Calabrian chilli.
- Bell pepper
Provides a cooling contrast to Calabrian chilli's heat. Adds textural contrast against Calabrian chilli.
- Extra virgin olive oil (finishing)
Provides a cooling contrast to Calabrian chilli's heat. A finishing oil to add just before or after baking, rather than a bulk topping.