Talk:Peperoncino

Very misconceived idea of italian food

In Italy, PEPERONE and PEPERONCINO, are two completely different things. They do share a similar name and they do belong to the same plant family, but they taste completely different and they are used in different dishes. You cannot put peperoncino in a recipe with peperone or viceversa. It would be like putting fish instead of beef or beef instead of fish, saying "hey, but they both are muscular tissue taken from the corpse of a vertebrate".

This is why the "The pepperoncini (Italian peperone, peperoncino), also known..." statement is wrong.

Another thing: we don't EVER put peperone in pizza. Neither corn. Neither pineapple. Neither little funny cubes or slices of cooked ham (We do put raw ham, but AFTER the cooking of the pizza, and in whole pig's-butt-section-sized slices, like 100x200x0.5 millimeters). Neither what enlishspeaking people call "pepperoni", that is the round cold cut (except from pizza alla diavola, which has "salamino piccante" and/or "olio piccante")

Misconceived idea of italian food

We don't use "peperoni" in every food: mainly grilled or grated ("peperonata") by theirselves, or with chicken ("Pollo alla diavola").

We do use chili peppers ("peperoncini") for heat, in a range from 5.000 to 50.000 Scoville units, but their use is concentrated in southern and middle Italy.

Banana peppers

Banana peppers don't seem to be associated with pepperoncini anywhere else on the internet (see here for example. I'm breaking the redirect to here. -- cmh 22:21, 19 August 2006 (UTC)[reply]

Who is copying who?

This site's definition is nearly word-for-word the same as the one found here. [1]

I'd guess that Wikipedia's terms would allow for that site to copy the definition, but I'm curious if they copied Wikipedia's definition or if the author of the Wikipedia article copied theirs. --66.77.124.61 20:43, 11 January 2007 (UTC)[reply]