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diavolini
spicy red chilis
The 'little devils', often dried and made into the peperoncino rosso flakes that are especially popular in the cuisine of Abruzzo and Molise; if a dish is 'all'Abruzzese' it may well mean it has a bit of kick.
Also spelled diavolicchio, diavolillo or diavulicchiu.
Text © Dana Facaros & Michael Pauls
Image by Adam Baker