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Apr 3, 2007 11:20 AM

Where can I buy peperoncini macinati?

Does anyone know where I can purchase peperoncini macinati (Italian dried ground red pepper)? I can't find it anywhere online or in stores.

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  1. maybe Lucca Ravioli Co, A. G. Ferrari Foods, Genova Delicatessen (Oakland) or maybe Rainbow Market.

      1. re: rworange

        I've gone to A.G. Ferrari, Genova and Market Hall. I've also checked out Italian markets in Burlingame, Redwood City, Los Angeles, and Pittsburgh.

        1. re: yehfromthebay

          Maybe calling Dean & DeLuca in St. Helena or maybe calling the CIA they might know of a source.

          1. re: yehfromthebay

            Hmmm ... well I'll keep an eye out in the Italian Delis in the East Bay. You might post on the General Board asking for an online source. Also give me a chance to check out Tagliaferri's in Petaluma. I hear they have good cannoli.

            Just curious ... what do you want it for? What makes it so special?

            1. re: rworange

              The peperoncini macinati turns that simple tomato sauce into something spectacular. It also makes puttanesca super easy to put together. I've tried other peppers, including red pepper flakes and cayenne, but they just don't produce the same flavor.

              The stash I purchased when I was over in Italy ran out, as did the stash my friends brought back when they visited last year. Don't know of any friends heading over there anytime soon.

        2. I've never seen it here, I imagine because it's expensive and stale compared with domestic products. I avoided using it when I lived in Italy (except when a friend gave me homegrown from relatives in Calabria).

          I substitute regular crushed red pepper or ground cayenne.

          4 Replies
          1. re: Robert Lauriston

            Little City in North Beach uses Calabrian pepper to make their hot sausage. Is that it? Maybe they'd sell some.

              1. re: yehfromthebay

                The sausages are great too, please let us know what you find out.

              2. re: Melanie Wong

                Calabrian pepper's widely available here (e.g. AG Ferrari) preserved in oil.

            1. I would Definitely try Genova in Oakland.

              1 Reply
              1. re: Natiya

                The OP already did. Genova's a solid Italian deli but has nothing anything out of the ordinary.

              2. A couple suggestions in case you don't find it:

                One thing that I've learned to do is to grind my red chile flakes in a spice grinder or coffee mill before using them. It releases their flavor much better than just using them straight. Also, if I'm making something that requires sauteing, I will put the pepper in with whatever I'm sauteing to release the fat-soluble flavor compounds.

                2 Replies
                1. re: chemchef

                  I'm going to try that grinding method. Thanks chemchef!

                  1. re: yehfromthebay

                    Yeah, I'm sure that its nothing compared to the Italian peppers, but I've found it gives a much more complex heat and flavor compared to just throwing the crushed, dried chiles in. Good luck and thanks for the post!