We are Italian, raised in the north of Italy but familiar with the south. At table we have a burning passion for piccante. When we travel, we always look for a bottle of olio di peperoncino at meals, and we have always been disappointed with what we found . . . IF we found anything at all. Sometimes the olive oil wasn’t Italian origin. Sometimes it was an inferior quality (not extra-virgin). Very often the heat wasn’t fiery enough. Or it was chemically produced – not at all natural.
