{"id":1519,"date":"2012-01-20T12:00:30","date_gmt":"2012-01-20T11:00:30","guid":{"rendered":"https:\/\/gustini.fr\/blog\/generalites\/peperoncini-francais\/"},"modified":"2012-01-20T12:00:30","modified_gmt":"2012-01-20T11:00:30","slug":"peperoncini-francais","status":"publish","type":"post","link":"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/peperoncini-francais\/","title":{"rendered":"Peperoncini"},"content":{"rendered":"<h2>Les Peperoncini d&rsquo;Italie<\/h2>\n<p>Ceux qui aiment les saveurs \u00e9pic\u00e9es en cuisine ne peuvent pas faire l&rsquo;impasse sur l&rsquo;utilisation des <strong>Peperoncini<\/strong> dans leurs plats. Peperoncini est le terme italien pour d\u00e9signer les piments, de nom latin <em>Capsicum annuum<\/em>. Comme beaucoup d&rsquo;autres solanac\u00e9es (pomme de terre, tomates, tabac), ils ont \u00e9t\u00e9 introduits en Europe depuis le Nouveau Monde. En raison de leur piquant similaire au poivre, de nouveaux noms ont \u00e9t\u00e9 attribu\u00e9s \u00e0 la plante en Europe : Paprika, Pfefferone, Peperoni, Peperoncino. En Italie, les piments \u00e9pic\u00e9s sont notamment cultiv\u00e9s dans le Sud. La Calabre est particuli\u00e8rement r\u00e9put\u00e9e pour sa cuisine relev\u00e9e o\u00f9 de nombreuses vari\u00e9t\u00e9s de ces petits piments rouges sont utilis\u00e9es.<\/p>\n<h2>Peperoncini sott\u2019olio et Peperoncini ripieni<\/h2>\n<figure id=\"attachment_3650\" aria-describedby=\"caption-attachment-3650\" style=\"width: 200px\" class=\"wp-caption alignright\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-3650\" title=\"peperoncini\" alt=\"Peperoncini\" src=\"\/blog\/wp-content\/uploads\/2012\/01\/peperoncini.jpg\" width=\"200\" height=\"298\" \/><figcaption id=\"caption-attachment-3650\" class=\"wp-caption-text\">Peperoncini<\/figcaption><\/figure>\n<p>Les Peperoncini peuvent \u00eatre achet\u00e9s frais ou s\u00e9ch\u00e9s. En Calabre, il n&rsquo;est pas rare de voir des grappes de piments s\u00e9ch\u00e9s suspendues devant les maisons dans les villages. Ces piments rouge intense sont un motif photographique tr\u00e8s pris\u00e9. Bien s\u00fbr, les Peperoncini ne sont que rarement consomm\u00e9s crus ; ils sont plut\u00f4t farcis ou marin\u00e9s dans de l&rsquo;huile. Marin\u00e9s, on les trouve sous l&rsquo;appellation <strong>Peperoncini sott\u2019olio<\/strong> dans les commerces. Les piments farcis se nomment <strong>Peperoncini ripieni<\/strong>. Notre boutique propose de nombreuses vari\u00e9t\u00e9s : <a href=\"\/peperoncini-di-calabria-ripieni-con-pecorino-calabrese.html\">Peperoncini de Calabre farcis au pecorino<\/a>, Peperoncini farcis aux anchois et aux c\u00e2pres, Peperoncini farcis au thon et Peperoncini ripieni \u00e0 la Nduja, une sp\u00e9cialit\u00e9 de saucisse \u00e9pic\u00e9e du sud de l&rsquo;Italie.<\/p>\n<figure id=\"attachment_3651\" aria-describedby=\"caption-attachment-3651\" style=\"width: 400px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-3651\" title=\"peperoncini penne arrabbiata\" alt=\"Penne all'arrabbiata avec Peperoncini\" src=\"\/blog\/wp-content\/uploads\/2012\/01\/peperoncini_penne_arrabbiat.jpg\" width=\"400\" height=\"265\" \/><figcaption id=\"caption-attachment-3651\" class=\"wp-caption-text\">Penne all&rsquo;arrabbiata avec Peperoncini<\/figcaption><\/figure>\n<h2>Peperoncini dans les sauces pour p\u00e2tes<\/h2>\n<p>Les <strong>Peperoncini<\/strong> peuvent \u00e9galement \u00eatre utilis\u00e9s dans la pr\u00e9paration de <strong>sauces pour p\u00e2tes<\/strong>. Ils sont indispensables dans les Penne all\u2019arrabbiata, dont vous pouvez trouver la recette <a href=\"http:\/\/www.gustini.de\/penne-all-arrabbiata-r19.html\">dans notre collection<\/a>. En \u00e9t\u00e9, leur piquant stimule la circulation et procure ainsi une sensation de fra\u00eecheur. En hiver, ils r\u00e9chauffent de l&rsquo;int\u00e9rieur et d\u00e9gagent le nez gr\u00e2ce \u00e0 leur intensit\u00e9. Sans parler du fait qu&rsquo;ils repr\u00e9sentent le summum pour les amateurs de plats \u00e9pic\u00e9s.<br \/>\nRien que d&rsquo;\u00e9crire \u00e0 leur sujet, j&rsquo;en ai l&rsquo;eau \u00e0 la bouche. Et vous, cette lecture et ces images vous donnent-elles l&rsquo;eau \u00e0 la bouche ?<\/p>\n<figure id=\"attachment_3653\" aria-describedby=\"caption-attachment-3653\" style=\"width: 400px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-3653\" title=\"peperocini pflanze\" alt=\"Peperoncini dans le jardin d'Americo Quattrociocchi\" src=\"\/blog\/wp-content\/uploads\/2012\/01\/peperocini_pflanze.jpg\" width=\"400\" height=\"268\" \/><figcaption id=\"caption-attachment-3653\" class=\"wp-caption-text\">Peperoncini dans le jardin d&rsquo;Americo Quattrociocchi<\/figcaption><\/figure>\n<p><!-- END --><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Les Peperoncini, piquants et originaires d&rsquo;Italie, sont essentiels en cuisine. Surtout cultiv\u00e9s dans le sud, ils se consomment farcis ou en huile, les \u00ab\u00a0Peperoncini sott\u2019olio\u00a0\u00bb et \u00ab\u00a0Peperoncini ripieni\u00a0\u00bb, parfois avec des sp\u00e9cialit\u00e9s comme la &lsquo;Nduja. Indispensables dans les sauces p\u00e2tes comme les Penne all\u2019arrabbiata, ils sont appr\u00e9ci\u00e9s pour leurs effets vivifiants et r\u00e9chauffants.<\/p>\n","protected":false},"author":2,"featured_media":1518,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-1519","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ingredients-dorigine"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.9.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Peperoncini - Gustini - Passione italiana<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/peperoncini-francais\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Peperoncini - Gustini - Passione italiana\" \/>\n<meta property=\"og:description\" content=\"Les Peperoncini, piquants et originaires d&#039;Italie, sont essentiels en cuisine. Surtout cultiv\u00e9s dans le sud, ils se consomment farcis ou en huile, les &quot;Peperoncini sott\u2019olio&quot; et &quot;Peperoncini ripieni&quot;, parfois avec des sp\u00e9cialit\u00e9s comme la &#039;Nduja. Indispensables dans les sauces p\u00e2tes comme les Penne all\u2019arrabbiata, ils sont appr\u00e9ci\u00e9s pour leurs effets vivifiants et r\u00e9chauffants.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/peperoncini-francais\/\" \/>\n<meta property=\"og:site_name\" content=\"Gustini - Passione italiana\" \/>\n<meta property=\"article:published_time\" content=\"2012-01-20T11:00:30+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.gustini.fr\/blog\/wp-content\/uploads\/2024\/02\/peperoncini.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"200\" \/>\n\t<meta property=\"og:image:height\" content=\"298\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Jens Depenau\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Jens Depenau\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/peperoncini-francais\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/peperoncini-francais\/\"},\"author\":{\"name\":\"Jens Depenau\",\"@id\":\"https:\/\/www.gustini.fr\/blog\/#\/schema\/person\/da0431da8092858c78309d7c264074fe\"},\"headline\":\"Peperoncini\",\"datePublished\":\"2012-01-20T11:00:30+00:00\",\"dateModified\":\"2012-01-20T11:00:30+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/peperoncini-francais\/\"},\"wordCount\":416,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/www.gustini.fr\/blog\/#organization\"},\"articleSection\":[\"Ingr\u00e9dients d\u2019origine\"],\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/peperoncini-francais\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/peperoncini-francais\/\",\"url\":\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/peperoncini-francais\/\",\"name\":\"Peperoncini - 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