Calabrian chiles are small, fat, red chiles that grow in Calabria in southern Italy. They are the quintessential hot Italian chile and are used in everything from pasta dishes to soups and stews. In their fresh form, they are traditionally stuffed with anything from tuna and bread crumbs to olives and cheese and then preserved in oil.
Dried Calabrian chiles have a moderately intense heat and a flavour of extremely ripe and smoky sun-dried tomatoes.
