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Definition of
Pepperoncini and Pepperoncino

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Question:

You're missing one dictionary mention that I was looking for. It's pepperoncini, the Italian pepper that's pickled. I remain skeptical, but so what. Such a small thing, that other people fail to understand, including myself. That's the point of making your point. I have no knowledge of any "book" that is a dictionary of cooking terms such as yours, or an attempted reference their of.
 

Answer:

Thanks for visiting my web site and my Culinary Dictionary. My dictionary is "a work in progress" as I'm always adding new terms as they come to my attention. Thank you for your comments and making me aware of the missing term, pepperoncini. Come back and visit again. If there are any other terms you would like to see in my dictionary, please let me know. This way I can continue to improve it. I've now added it to the dictionary. I added the following:

pepperoncini, pepperoncino (pep-per-awn-CHEE-nee) - Also known as Tuscan peppers, sweet Italian peppers, and golden Greek peppers. The Italian varieties, grown in the Tuscany region of Italy, tend to be more bitter than their Greek counterparts. The more popular Greek varieties are sweeter and commonly found in pizzerias tossed in salads for a crunchy, salty taste. They have a bushy plant that grows to 30 inches tall and producing sweet green peppers that turn red when mature. Usually picked at 2 to 3 inches long, these bright red, wrinkled peppers taper to a blunt, lobed end and are very popular for pickling. These peppers are mild and sweet with a slight heat to them, and are commonly jarred for use in Greek salads and salad bars.

 


 

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