Spicy pepperoni is an excellent seasoning, and marinated - a wonderful snack that will decorate the festive table. Preparing pepper for the winter is not at all difficult, especially since every national cuisine has its own recipe for cooking. In this article, we will look at how to cook pickled pepperoni.

What is this pepper

Probably, the first pepperoni came to Italy at the beginning of the 16th century after Columbus traveled and Europeans got acquainted with this plant. Like tomatoes, it was considered decorative and poisonous, but still included in the Italian national cuisine. Cookbooks of the time confirm its use.

The plant was first described by Pietro Andrea Mattioli in 1568, mentioning that it was the hottest pepper he had ever tasted. Today, under this name, about 50 types of capsicum are combined. Among them there are both sweet and bitter varieties. Pepperoni is recommended for decorative cultivation on window sills in winter. For the winter in Italy, red or green spicy pepperoni is harvested. Pickled it is called pepperoncino. The marinade is made from water, apple cider vinegar, salt, bay leaves, garlic and pepper. Italians also harvest this vegetable by drying in the sun. It is also used in the preparation of sauces.

Did you know?Another name for pepperoni- Tuscan pepper. It is the main type of pepper in Italian and Greek cuisine.

Calorie content and chemical composition

The calorie content of pepperoni is 30 kcal/100 g. The number of calories may vary depending on how the dish is prepared. Pickled peppers will remain low in calories.

Nutritional value (g):

• proteins - 1.4;
• fats - 0.6;
• carbohydrates - 5.9.

In large quantities, hot peppers contain vitamins A and C. Of the trace elements - sodium, copper and magnesium. Vitamin C is a powerful antioxidant essential for wound healing and immune support.
Pepperoni is rich in some vitamins and minerals, but is usually eaten in small amounts. Therefore, the beneficial elements contained in it do not make a significant contribution to the daily intake of nutrients.

Chemical composition
Name of a macro- or microelement	Content per 100 g of product
vitamins
A	596 mcg
beta carotene	6.66 mg
Alpha carotene	446 mcg
Lutein	444 mcg
B4	500 mg
B6	2 mg
B9	10 mcg
WITH	90 mg
PP	20 mg
K	120 mcg
Minerals
Potassium	2500 mg
Sodium	1300 mg
Copper	1000 mcg

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Important!Primary Preservative for Pickled Peppers-salt. Its chemical formula-NaCl (sodium chloride): Too much sodium is bad for people with high blood pressure and heart problems.

Benefit and harm

• The benefits of pepperoni for the body:
• capsaicin gives the vegetable a burning taste - it increases blood circulation, reduces swelling and reduces pain;
• 3 g of hot pepperoni per day treats heartburn in patients with high levels of acidity and improves digestion;
• Capsaicin also promotes weight loss by reducing appetite and increased fat burning in the body. To do this, you need to eat 10 g of hot pepper per day;
• a large amount of vitamin C reduces the symptoms of a cold and allows you to endure colds in a milder form;
• reduces the risk of developing cardiovascular diseases;
• acts as an antioxidant and prevents the formation of free radicals.

• Burning varieties can be harmful in such cases:
• if there are diseases of the gastrointestinal tract in acute form;
• in diseases of the liver and pancreas.

Pickled peppers for the winter

When choosing peppers, select fruits with an elastic dense peel, without damage. Wash them before use. Pickled as whole fruits, and cut into rings or slices.
Pickled vegetable has a pungent taste and spicy smell. It is used both as an independent snack and as an addition to salads and sauces.

Recipe 1

To preserve pepperoni, you will need to rinse the fruit. Next, cut the tail of each fruit to 0.5 cm. Remove spoiled specimens. Make 1-2 neat cuts on each of them with a knife. It is necessary to wash and sterilize the jars before proceeding with the preparation of the marinade.

Steps

11 ingredients

pepperoni

20–24 pcs.

Horseradish roots

50 g

horseradish leaves

1 PC.

currant leaves

3–4 pcs.

Bay leaf

1–2 pcs.

Garlic

4-5 cloves

Black peppercorns

5–9 pcs.

Coriander

1 seed or other spices to taste

Sugar

1 teaspoon

Salt

1.5 teaspoons

Vinegar 9%

2 tbsp. spoons

Many of us, when we hear the word "pepperoni" for the first time, do not even know what in question. And this is not surprising, because in different countries this name is interpreted differently. So, let's dwell on this issue in more detail and try to figure it out, pepperoni - what is it?

In America

In the US, this is the name for a fairly fatty sausage. As a rule, it is made from several types of meat. Pepperoni is very spicy and spicy, so it is most often used as a topping for sandwiches and pizza. It was American chefs who invented the world-famous pepperoni pizza. What kind of food is this, and how it can be prepared, we will consider a little later. In the USA, spices, bacon, and often red pepper are added to spicy thin sausages.

in Italy

Pepperoni is also widely used by Mediterranean chefs in cooking. What is this? In Italy, this name refers to capsicum pickled peppers. It is he who is an indispensable ingredient in the preparation of various kinds of traditional Mediterranean dishes. added to snacks, spicy salads, soups, sauces, as well as vegetable and meat dishes. In Italy, the vegetable is grown on an industrial scale.

Pizza

To prepare this amazingly delicious dish, you will need the following ingredients: wheat flour, 70 ml of drinking water, a teaspoon of dry yeast, 15 g of olive oil, a little salt, three tablespoons of tomato sauce. You will also need 100 g of pepperoni (sausages) and 170 g of mozzarella. Pour water into a small bowl and heat up to +35 degrees. Add dry yeast, sugar. Mix everything well and put the container with the mixture in a warm place for twenty minutes. During this time, the yeast will begin to grow.

Then pour the sifted flour into a separate container. Pour in the yeast mixture and olive oil. Also don't forget to add some salt. Mix all components thoroughly. Add flour until the dough stops sticking to your hands. Then form a ball and transfer it to a bowl. Cover the container with a towel and place in a warm place for an hour.

Now let's get to our spicy pepperoni. What it is, I think you already know. Therefore, remove the casing from the sausage and cut it into circles. Then take out the cheese. It also needs to be cut into medium pieces. After that, roll out the dough with a rolling pin into a thin layer, giving it the shape of a circle. Grease a baking sheet with vegetable oil. Gently transfer the dough to it evenly grease with tomato paste. Top with sausage and mozzarella pieces. Pepperoni pizza should be baked at 220 degrees. Cooking will take no more than twenty minutes. Bon appetit.

Raw food snack

To prepare the dish, you will need the following ingredients: avocado, lemon juice, garlic, herbs, five pickled pepperoni. The recipe is as follows: in a mortar, grind the garlic with lemon juice and chopped avocado into pieces. Add a pinch of salt there. Finely chop the onion and dill. Cut pickled peppers into slices. Apply to the crust for the base. Here, our pizza is almost ready. Pepperoni carefully put on the cake, and sprinkle everything on top with herbs. Bon appetit.

Spicy sausage

One and a half kilograms of pork, 500 g of lean beef, 50 g of salt, hot ground pepper - these are the main ingredients needed to make pepperoni. The composition can be supplemented with a variety of seasonings, such as anise, hot pepper, paprika and garlic. You will also need 150 ml of dry red wine. cut into small pieces, and then scroll through the middle rack with a meat grinder. Add salt, ground pepper, spices and chopped garlic to the minced meat. Mix everything thoroughly. Transfer the minced meat to a bowl, cover tightly with cling film and refrigerate overnight. In the morning, fill with meat pre-soaked in water and thoroughly washed pork intestines. The length of the sausages should be no more than 25 centimeters. After that, hang out the semi-finished products for minced meat compaction and drying in the corridor. Transfer them to the refrigerator overnight.

Do the procedure four times. Then wrap the pepperoni in cheesecloth and refrigerate for seven days. After that, take them out again and hang them in the air-drying corridor. On average, the cooking time for sausages will take a little over a month. Bon appetit.

Bruschetta with pepperoni

Required ingredients: eight pieces of baguette, 16 slices of sausage, 120 g mozzarella, two tomatoes, garlic, basil and vegetable oil. So, cut the cheese and tomatoes. You should have eight slices. Cut the baguette pieces in half. In a regular frying pan or grill, brown them on one side. Then rub the bread with garlic and drizzle with olive oil. Place two slices of pepperoni (sausage), mozzarella and tomato on each slice. Sprinkle the dish with oil and lightly salt. Top the filling with a second slice of bread. Bake the buns in a roaster or air grill for about five minutes. Garnish with basil before serving. Bon appetit.

Most people associate pepperoni with salami and pizza. But lovers of indoor floriculture and gardeners know that these products owe their name to capsicum - Pepperoni. An unpretentious culture that can be grown in a pot on a windowsill, in a greenhouse and in open ground.

Pepperoni pepper - what is it? Under the name Pepperoni (Pepperoni), a whole group of varieties belonging to the genus Capsicum of the Solanaceae family is known.

Classification and name

According to various sources, from 30 to 50 species belong to capsicums, the classification of which is very confusing. Capsicums easily interbreed, pollinate, so there are many varieties and hybrids whose origin is rather difficult to determine.

In addition, there are several professional classifications (specific, geographical, culinary, agricultural, floricultural), which does not add clarity to the definition of a particular species. Among gardeners, for example, there is a simple and far from scientific division of all peppers into sweet (Bulgarian) and chili (hot).

We can only say for sure that Pepperoni belongs to vegetable capsicums (Capsicum annuum). This type includes:

• bell pepper;

• paprika;

• jalapeno;

jalapeno

• Chile;

• cayenne;

• tepino and mexican pepper.

Often, other types are mistakenly attributed to vegetable capsicums:

1. Chinese pepper (c. Chinense) or habanero pepper;
2. berry pepper (c. Baccatum), which has a pronounced fruit and berry taste;
3. shrubby (c. Frutescens);
4. pubescent (c. Pubescens).

Origin

All types of vegetable capsicum originated from wild plants cultivated by the Maya and Aztecs. In nature, Pepperoni is still found in tropical and subtropical regions of South America.

Botanical description

Pepperoni is a semi-shrub or shrubby perennial plant. In our climatic conditions, in open ground, greenhouses, it is grown as an annual crop.

It is also grown as a houseplant that can bear fruit on the windowsill for more than five years.

Main botanical features:

1. Plant height varies from 30 cm to 1.5 m.
2. The stem is strongly branched, well leafy. Over time, by the beginning of the formation of fruits, the main stem becomes woody from below. The length of lateral shoots can exceed half the height of the plant.
3. Leaves broadly lanceolate, ovate, pointed-oval. Lower leaves alternate, upper leaves opposite.
4. The flowers are five-petalled, with five stamens and a pistil with an upper ovary. White, light green, cream, purple flowers are tied in stem branches one at a time, less often two or three. Perianth green, double.
5. Flowering period - June-November. Pollination occurs independently or with the help of insects.
6. The fruits are leathery berries, varied in color (red, green, yellow, purple), shape (elongated, cone-shaped, rounded) and size, drooping or protruding, depending on the variety. There are inedible ornamental varieties, edible sweet or varying degrees of pungency.

Although pepperoni belongs to the nightshade family, most of which have poisonous parts, capsicum is completely safe.

Variety characteristics

According to consumer characteristics, Pepperoni is divided into garden and ornamental varieties. Among indoor varieties, it is difficult to single out exactly Pepperoni, as a rule, these are hybrids bred by crossing different types of capsicum.

Garden (agricultural) varieties are grown on an industrial scale and in summer cottages. These include varieties of four main lines:

• Red Sweet Pepperoni (peperoni piccante)- a classic early ripe variety. The bush is tall (100-150 cm), requires a garter. The color of elongated, cigar-shaped fruits in the phase of consumer maturity is green, full - red. The variety is large-fruited, the size of the juicy fruit is up to 30 cm, weight is 100-150 g. The taste is sweetish. It is used for cooking pizza of all kinds, preservation, drying.
• Spicy Red Pepperoni in terms of its agrotechnical and consumer characteristics, it is almost similar to its sweet counterpart, but it has a sharp, burning taste. As well as sweet pepper is included in the pizza recipe. The famous pickled (salted, sour) red Pepperoni is an integral part of Italian cuisine. It is considered an important ingredient in soups, salads, sauces.

What kind of pepperoni tastes best?

Red sweet pepperoniSpicy red pepperoni

• Yellow Pepperoni- a traditional Italian variety with a sweet taste. Juicy fruits of yellowish-orange color, ripen 90-100 days after emergence.
• Green Pepperoni (Peperoncini)- slightly hot pepper, with thin-walled, medium-sized (up to 10 cm) fruits of yellow-green color.

Some seed and agricultural producers refer to Pepperoni and American banana pepper (banana peper).

cultivation

Pepperoni is grown in the same way as other types of vegetable peppers. All varieties require:

• loose fertile soil with good aerobic properties;
• a well-lit place, protected from the hot midday rays and drafts.

Expert opinion

Filatov Ivan Yurievich, private farmer for over 30 years

Pepperoni does not tolerate standing water in the soil. Excessive moisture leads to rotting of the root system.

In our climatic conditions, the plant is grown in seedlings:

1. Peppers for seedlings are sown in March-April (depending on the region).
2. Seeds are pre-soaked and disinfected.
3. Seeds are sown in a prepared moistened soil (Tomato, Pepper, Nightshade, Universal) or in a self-prepared soil mixture from leafy soil, humus and sand, deepening them by 0.5 cm.
4. It is advisable to plant peppers in separate cups, all capsicums do not tolerate diving.
5. When planting in seedling boxes between plants maintain a distance of at least 5 cm.
6. Seedling containers are covered with glass or film, put in a warm place, periodically aired, and moderately watered as the soil dries.
7. After the appearance of several true leaves, the shelter is removed, if there is a need, a pick is carried out.

It is possible to propagate by cuttings. To do this, in the fall, several cuttings are cut from the mother bush and placed in water. After a rather large root system has formed at the shoot, it can be planted in a greenhouse or in a garden bed.

If the roots have grown too early, the plant is planted in separate pots. As soon as the right weather comes, they are planted in a permanent place.

Care

Pepperoni is less whimsical, more resistant to weather conditions than bell pepper. It is easy to take care of:

1. Pepper is hygrophilous. Before flowering, it is watered once a week, during flowering, fruit formation and ripening - 2-3 times a week, but only after the topsoil has dried. Water for irrigation should be warm. Do not allow water to get on the leaves and peppercorns.
2. Plants regularly spud, loosen, weed.
3. Bushes are fed once every 10-14 days with a solution of mullein, horse manure, wood ash or complex mineral fertilizers for tomatoes and peppers. eggplant (Dyunamis, Ogorodnik, Composite mineral).
4. The tops of young plants are pinched for more lush bushing. To obtain larger fruits, some of the flowers are removed and a bush is formed into two trunks. Indoor varieties of Pepperoni are pruned 2-3 times a year.
5. For more effective self-pollination, the bushes are periodically shaken.
6. For tall varieties make props.
7. Harvested at different stages of maturity. Fully ripe peppers have a richer flavor. Unripe fruits are eaten, canned or laid out in a dark room until fully ripe.

Diseases and pests

The plant has innate immunity to many diseases. Most often it suffers:

1. from a spider mite, to combat which it is often enough to simply spray a bush with warm settled water;
2. whiteflies;

Pepperoni is a real decoration of the garden. Even in difficult weather conditions in Russia, it grows well, gives good yields and does not require special care.

Photo

This is what pepperoni looks like. Almost no Mediterranean dish is complete without these peppers.

Homemade red pepper comes from American varieties introduced into the culture by the Maya and Aztecs, mainly from Capsicum annum And C. frutescens, and C. baccatum, C. pubescens, C. chinense. Each species is subdivided into subspecies that differ from each other, on the basis of which many varieties have been bred.

The situation with the classification of decorative capsicums pretty complicated. Pure varieties, of course, have certain names. But due to the fact that they are easily pollinated, among them there are many complex hybrids of unclear origin, behind which a wide range of names has been assigned - specific, geographical, culinary and not always justified: capsicum, bitter, hot, vegetable, cayenne, Mexican, pepper , paprika; from the Indian "chile" came the international "chili", in everyday life this name is accepted for all leguminous species, among flower growers - for some specimens, and in cooking - only for especially burning ones.

Decorative or dwarf peppers intended for indoor cultivation are an extensive group, constantly replenished with new species. All of them are unpretentious and differ in unusual, very attractive appearance. Bushes resemble small trees of various heights - from 10 cm to half a meter and above.

Breeders working with ornamental varieties focused on the color and shape of the fruit and quite fully exploited the potential for their variability. . The charm of these plants is in their pods. In most varieties, they are round or cone-shaped with sharp tips, curved or straight, but there are pear-shaped, ovoid, pumpkin-shaped, bell-shaped, and even similar to a jellyfish. The size of the fruits is also different: 3 - 7, less often - 10 or more cm, a variety with tiny fruitlets up to 8 mm in size is known. They can hang down, or they can be directed upwards, resembling candles. A bush strewn with bright balls or candles looks like a Christmas tree. In English-speaking countries, they decorate rooms for Christmas.

Different species have fruits of different colors - red, orange, yellow, green, purple - almost the entire spectrum of the rainbow! Moreover, they do not ripen at the same time, because of this, the bush, hung with flowers and fruits of different colors, looks very cheerful and elegant. By pinching the tips of the stems, you can form a crown, give it a compactness, density and a touching resemblance to a small tree.

Mexican peppers love the Mexican climate

Domestic chili, the care of which is to create for him the climatic conditions of tropical America, is nevertheless considered an unpretentious plant. All you need is warmth, humidity, plenty of sunlight and fresh air. Therefore, in summer, at a temperature of about 25 ° C, it is better to take a pot of chili out of the room, even under direct sun, as long as it is not very hot. At the same time, you will have to water so often that the soil remains moderately moist.

Many mistakenly consider room capsicums annuals and discarded after fruit ripening. But plants can safely overwinter if placed in conditions characteristic of mild winters in the southern regions. North America. Practice shows that with proper winter maintenance, the bush lives and bears fruit for 2-3 years, sometimes up to 5 years. He needs to provide a temperature of 16 - 18 ° C and reduce the rate of irrigation. If the room is dry, winter spraying will not be superfluous.

These light-loving plants are susceptible to changes in the length of daylight hours; in February, their activity resumes. At this time, you need to cut the old stems to about 5 cm to rejuvenate the bush, water more often and again provide a temperature of 20 ° C.

How to sow and grow indoor pepper in a pot on the windowsill

Seeds are suitable for sowing immediately after the pods ripen and do not lose their germination capacity for 2-3 years. The soil is prepared nutritious - a mixture of leaf and humus with the addition of sand; it is disinfected, for example, by heating in the oven. Seeds are placed at a depth of 0.5 cm. To ensure uniform illumination of seedlings and sufficient space for a well-developed root system, the distance between seeds is at least 5 cm.

Until germination, the sown seeds are kept under a film, regularly aired and watered. Seedlings grow in good light, without shelter, after 10 days they are planted in separate pots, pinching off a third of the root, and again placed under the film until active growth begins.

It is advisable to plant seeds in February - early March, while the fruit ripening period begins in June, July or August, depending on the species, some late-ripening forms bear fruit until the end of December.

Home chili is successfully propagated by cuttings. They are placed in the ground or kept in water for a month, until the roots grow back. Even from complex hybrids, when cuttings, offspring are obtained that are identical to the parental forms, and when seed propagation of crossbreeds, splitting occurs. Flowering of cuttings seedlings occurs earlier than with seed propagation.

Bushes need to be fed with mineral fertilizers twice a month: during the period of growing green mass - nitrogen-containing, with the appearance of buds - potash, and with the onset of fruit formation, more phosphorus is required. You can use an infusion of ash prepared in the ratio of 1 tablespoon per 1.5 liters of water, aged for several days and filtered.

If not kept properly, capsicum can become sick. Excess moisture leads to the development of a fungal “black leg”, and with dryness and a lack of fresh air, unripe fruits fall off, spider mites and aphids start up. You can get rid of pests by treating the leaves with soapy water every day for a week, after which they need to be washed with water and do not forget to cover the soil in the pot from soap.

About some popular varieties

• Fireworks belongs to the group of early ripening, plants sown in early March, give the first ripe fruits in 90 - 100 days, that is, in June. Fruiting is plentiful, the fruits are strongly burning, small, hanging, rounded, narrowed towards the top, white at first, as they ripen - yellow, then light red. It stands out among the majority of the smaller need for illumination.
• Queen of Spades- mid-season, ripening begins approximately 140 days after sowing. The fruits are fragrant, strongly burning, well suited for canning and making seasonings. Their color varies from yellow and orange to red and purple, and the fruits ripen at different times, because of this, a miniature bush, densely covered with pointed multi-colored pods sticking out in different directions, looks very impressive.
• Variegated Troll refers to late-ripening plants and pleases with fruiting during autumn, until the beginning of winter. It is interesting for the unusual color of the leaves, they are dark green with light, almost white spots and stripes, the height of the plant is about 40 cm. The fruits are plentiful, similar in shape to paprika fruits, when ripe, they are first purple, then red, hanging.
• Firework- one of the smallest capsicums, the bush barely reaches 20 cm, has a compact rounded shape and does not need special shaping. The disproportionate size of the fruits gives the plant an unusual look: they are large, up to 5 cm, cone-shaped, sticking up, yellow and yellow-orange, have a strong aroma.
• Tabasco- the basis of the famous sauce, grown commercially on plantations, but also well suited for indoor conditions. The bush is compact, decorative, but is valued, first of all, for its taste. Early ripe, very hot, red fruits 3-4 cm in size are fleshy and juicy. When ripe, the pulp inside the skin softens to a pasty state. It is a part of many dishes in various national cuisines of the world.

The names of some varieties speak for themselves: Rainbow, Black Pearl, Cherry Celebration, Dragon Tongue, Conquistador Sneeze. It must be borne in mind that among the decorative specimens there are also inedible ones: Clown, Goldfinger, Filius Blue, Orange, Rocket Red, as well as a variety, which is paradoxically given the "appetizing" name pepperoni.

Beautiful, so tasty Italian word pepperoni, what associations does it evoke in the modern layman? probably in the first place. More sophisticated people will say - sausage, and experts will correct - pepper. So all the same, pepperoni - what is it?

Meaning of the word

Pepperone in Italian means hot peppers, pepperoni - plural - "peppers".

Italian chefs working in America began to call pepperoni spicy salami-type sausages. The Italians usually cooked them from pork meat, in the American variation there are both beef and poultry meat.

To order spicy sausages in their homeland, ask for salame piccante.

Pepperoni is one of the most popular ingredients for making pizza, which bears the same name and often comes out on top in sales. In Italy, pizza with these sausages is called pizza alla diavola.

sausage recipe

So, sausage is, we found out. Would you like to try this spicy salami? Travel to Italy! No? Then on a shopping tour around the shops of your native city, what if you get lucky? Long and possibly expensive?

OK then. Let's make our own salami.

You will need:

• three kilograms of pork;
• one kilogram of beef;
• coarse salt - three tablespoons and another teaspoon;
• three tablespoons;
• two tablespoons of cayenne pepper;
• one tablespoon of ground anise seeds;
• one teaspoon of sugar;
• half a teaspoon of ascorbic acid;
• a teaspoon of chopped garlic;
• a glass of red dry wine;
• pork belly one hundred and eighty centimeters long.

Now let's start cooking.

1. First, wash the meat, cut into pieces and freeze it slightly. Make minced meat in a meat grinder (separately pork and beef).
2. In a deep bowl, mix all the ingredients and leave in a cold place for a day.
3. Prepare the gut by rinsing it thoroughly twice, thirty minutes apart.
4. Fill the cavity with minced meat, release excess air. Bandage should be in twenty-five centimeters.
5. Cut into two sausages and hang to dry for about six to eight weeks.

Once the sausage is ready, store it in the refrigerator for up to two weeks or in the freezer for up to two months.

How to cook pepperoni

Earlier we mentioned that this mysterious word is also called pizza. Let's talk about her now.

Pepperoni pizza is pretty easy to make. All you need is dough, pepperoni sausages, mozzarella cheese, tomato sauce.

Well, here it is in front of us in person - pepperoni pizza. What it is, how it is prepared and what it is eaten with, we hope, is clear.

However, it turns out that the hot pepper of the same name made famous not only the sausage and the American fast food dish. There are many other culinary masterpieces where pepperone is used, for example, sauce ...

pepperoni sauce

It would be logical to assume that the composition of the sauce will include, and then, as they say, to taste. But no!

The name is so firmly entrenched in spicy salami that we will cook sausage sauce!

For the base you need mayonnaise (one and melted cream cheese (two hundred grams), and for the taste of pepperoni (half a kilogram).

Cut the sausage into very small pieces, grate the cheese, mix all the ingredients thoroughly, put in a mold and bake in the oven for twenty minutes.

This sauce is served warm, and what exactly, let your taste decide ...

Now you will not be confused by the question: "Pepperoni - what is it?" You can not only answer, but also treat your interlocutor with this same pepperone, thereby earning the laurels of an exquisite culinary specialist!