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Peperoncino
The pepperoncini (Italian peperone, peperoncino), also known as Tuscan peppers, sweet Italian peppers, waxed peppers, and golden Greek peppers, is a variety of Capsicum annuum.
garlic and (olive) oil, a quick sauce for spaghetti of olive oil and sauted garlic, sometimes with peperoncino and/or parsley.
diavolilloAbruzzo and Molise's super-hot chili pepper, or peperoncino rosso. Diavolillo nearly defines the cooking of these two regions.
Peperone, Diavoletto, Peperoncino, Pepe di Caienne, Pepe rosso piccante
Japanese
"辛子
とうがら-
トウガラ-, チリ, "イエンペッ'ー
Tōgarashi, Togarashi, Chiri, Kaienpeppa
Kannada
ಮೆಣಸಿನ -ಾಯಿ ...
The main culprit behind the spiciness is peperoncino peppers, known locally as diavolinos.
Commonly referred to as "all'abruzzese" or "d'Abruzzo" some of the foods assoicated with Abruzzo include Abruzzese cheeses, pasta, pasta sauces, soups (Minestrone Abruzzese), fresh produce such as small red peppers (peperoncino or diavoletto), ...
Peperoncino Chili pepper. In general the dried pods of the chili are used, crushed, in cooking. Pinzimonio A dish consisting of assorted, fresh, uncooked vegetables, chopped into bite-sized pieces.
 See also: Cheese, Pepper, Cooking, Sauce, Pork
  
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