In Italiano, we say "peperoncini". They are dried red peppers that are primarily grown in Calabria, Italy.
Not all red peppers are equal...
- Italian Cayenne variety, hot.
- Ciliegia (cherry), big, medium hot. Often used stuffed, then pickled or in olive oil.
- Ciliegia , small cherry, hot. Available as whole pods, in olive oil or dried.
- Naso di Cane, mild and hot variety, offered dry, tied on a string.
- Amando, hot to very hot.
- Sigaretta, very hot, grows upright in clusters.
- Chiltepin-like variety with just 1/4" in diameter, very hot. Got this one served in olive oil at a restaurant.
- Peperone, dolce (sweet). Used fresh in salads, roasted and skinned for antipasti (appetizers) and pasta sauces, as well as dried.