I just read this article in CNN "Eating chilies cuts risk of death from heart attack and stroke, study says" and when I read this line:
Carried out in Italy, where chili is a common ingredient, the study
compared the risk of death among 23,000 people, some of whom ate chili
and some of whom didn't.
I've seen that some Italian dishes call for the addition of dried chili flakes, but a common ingredient? I'm married to a Malay – chili peppers are a common ingredient. It seems as common as salt.
Maybe I'm thinking of the wrong types of chili peppers. We always have a supply of Thai chilies around, but no pepperoncinis.
So what have I missed in Italian cooking where chilies are a common ingredient?
Or is what we have here in America as Italian cooking just isn't the real deal?
Best Answer
Disclosure: I am Italian but no professional, so what I will say is based on my own experience and could be inaccurate/wrong.
There is sure plenty of use for chili peppers in italian cousine. It is really traditional in the southern region of Calabria and close ones, but it is used throughout the whole country.
Together with the already mentioned Arrabbiata pasta sauce, in which spicy chili peppers is the main ingredient, there are several other dishes and cured meat product (sausages and such) that contains or, sometimes, heavily rely on that spicyness ( for example Nduja ).
Also, plenty of other plates can be adjusted to become spicy using dried chili flakes, especially for tomato based dishes, if it is of your taste.