70. Sabino chilli
History
The Sabino Chilli originated in Rieti from the combination of the region’s agricultural tradition and a research project aimed at creating a variety suited to the climatic conditions of the Sabina region. The idea was promoted by the founders of the World Chilli Fair, an event which, over the years, has helped to make Rieti a key centre for the promotion of this crop.
To develop a variety specific to the Rieti area, the “Carlo Jucci” Terminillo Apennine Centre was brought on board; it worked on a cross between the Calabrian Diavolicchio – a hot chilli with its characteristic horn-shaped form – and the ‘Brazil’, which is less hot and has a rounded shape.
After five years of selection and experimentation, the ‘Peperoncino Sabino’ was created, a variety that combines quality, hardiness and adaptability to local climatic conditions.
The product
Belonging to the Capsicum annuum species, the Sabino chilli pepper has an intense red colour when ripe and a characteristic rounded shape. Its thin skin encloses thick, fragrant flesh with a medium and well-balanced level of heat.
The plant is notable for its high yield and its ability to adapt to the climate and soil conditions of the Rieti area, showing resistance to disease and the first frosts.
Fragrant and moderately hot, it is particularly versatile in the kitchen and can be used fresh or to flavour numerous dishes, as well as for the production of flavoured oils, beers and chilli chocolate.
