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Italian peperoncini — small Piedmontese chilli peppers — hand-stuffed with tuna and anchovies, then sealed in extra virgin olive oil by Calvi of Imperia, Liguria. The ingredient list is precise: 35% Italian peperoncini, 25% tuna, plus anchovies, capers, parsley, wine vinegar, salt, and Calvi's extra virgin olive oil. Contains fish (tuna and anchovies). 180g format.

Calvi is a Ligurian olive oil house based in Imperia, on the Italian Riviera. The peperoncini farciti line uses small Piedmontese chilli peppers — picked when their heat is balanced and their colour deep — and stuffs them by hand with a mixture of tuna and anchovies. It is one of the great Italian antipasti: bold, crunchy, surprisingly elegant.

Drain the peperoncini briefly to avoid excess oil on the plate. Each pepper is a single serving.

To serve as antipasto:
• Drain 2–3 peperoncini per portion
• Arrange on a small plate
• Pair with a slice of bread and dry white wine — Vermentino or Pigato are the natural pairings
• Drizzle a little of the packing oil over the bread

The product contains fish (tuna and anchovies). After opening, keep refrigerated between 0°C and +4°C and consume within 3 days. Always cover the remaining peperoncini with their oil before refrigerating.