The History of Pepperoncini

Pepperoncini, like many other types of peppers, are native to Central and South America. They were later introduced to Europe by Spanish explorers. When the peppers were first introduced to the Mediterranean region, people thought that pepperoncini could be poisonous and only used them for decorative purposes. (Interestingly, this was also true of the tomato.) Eventually, the peppers made their way into the Mediterranean diet and became quite popular in Italian and Greek cuisine, especially. Today, pepperoncini are typically pickled in vinegar and sold in jars. They can be either mild or hot and are frequently served with salads, pizzas, sandwiches, and even fried favorites such as calamari.