Paprika Recipe from Southern Italy - Peperonata

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Pepper recipe from southern Italy - Peperonata

Paprika Recipe from Southern Italy

With this paprika recipe for peperonata you can prepare the paprika vegetables like a housewife from Apulia, Calabria or Sicily does. Everyone has their recipe that they swear by. It is not clear where the recipe originally came from. Some say it comes from Sicily. The others consider Calabria or Puglia to be the place of origin. Even in Romania you can find the paprika vegetables. Because our Enjoyment trip failed to Sicily this spring, we simply bring the south of Italy into our kitchen. Instead of experiencing the smells on the Catania market, our kitchen now smells of peppers, tomatoes and garlic.

The dish nowadays is cooked in all parts of Italy. There are regional differences in its preparation. It is refined with olives, pine nuts, basil. In Tuscany you eat it with potatoes. Piedmont adds capers and parsley. Veneto complements it with eggplants. The variety is great. However, this recipe largely corresponds to the original from southern Italy.

We received the recipe for peperonata from one of our readers. A tip from Maremma Geheimtipp. Also a recipe that we are guaranteed to cook more often.

Ingredients for the paprika recipe - peperonata

  • three peppers
  • three tomatoes
  • an onion
  • two cloves of garlic
  • butter
  • Olive oil
  • a dash of white wine vinegar
  • salt and pepper


Peperonata with potatoes and paprika recipe from southern Italy. paprika vegetables
Paprika Recipe - Peperonata - Paprika Vegetables with Potatoes


Paprika Recipe Preparation

heat olive oil in the pan. We refine this with a tablespoon of butter.

Meanwhile, chop the onion and garlic. Fry them as soon as the fat is hot. Add a dash of white wine vinegar.

If you want to prepare peperonata like in southern Italy, you peel tomatoes and peppers. You do this by cutting into the tomatoes. Then you hold it under hot water until the skin can be loosened. You can then peel off the skin.

Put the peppers in the oven at 200 ° Celsius for about a quarter of an hour. Once the skin blisters, you can take it out of the oven. The skin can now be easily removed.

Cut the tomatoes and peppers in bite sized pieces.

Add tomatoes and peppers to the pan, then let them simmer for about an hour. Only then does the paprika recipe Peperonata develop its taste.

Side dishes to this paprika recipe - Peperonata

You can eat Peperonata on bread. It also accompanies meat dishes well. We cooked the paprika recipe with potatoes. That's how you eat them in Tuscany. You can cook the potatoes in the vegetables. However, we prefer boiled potatoes.

Questions and answers about the paprika recipe

Is paprika used in Italian food?

Yes, paprika is used in some Italian dishes, especially in southern Italy. For example, in Calabrian cuisine, peperoncino, hot red peppers, are commonly used to flavor dishes. In some regions of Italy, sweet peppers are also used in dishes such as antipasti, pasta sauces and as a side dish.

Which type of pepper is most commonly used in southern Italian pepper recipes?

Most southern Italian pepper recipes use the sweet red pepper variety, also known as "peperoni cruschi".

How are the peppers prepared in southern Italian recipes?

Typically, the peppers are cut into thin strips or rings and then fried or fried in olive oil.

What are the key ingredients in a typical southern Italian paprika recipe?

In addition to paprika, the most important ingredients are olive oil, garlic, salt and possibly vinegar or lemon juice.

What kind of dish can you make with southern Italian peppers recipes?

Southern Italian paprika recipes can be served as a starter, side dish or main course. Popular dishes include paprika salad, stuffed paprika or chili peppers as a snack.

Are there any vegetarian or vegan southern Italian pepper recipes?

Yes, many southern Italian pepper recipes are inherently vegetarian or vegan as they rely on plant-based ingredients like peppers, olive oil and garlic. However, one should always check the exact ingredients in the recipe to ensure no animal products are included.



Paprika recipe from Italy - paprika vegetables
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Source for Peperonata: a tip from Maremma insider tip

Text Paprika Vegetable Peperonata: © Copyright Monika Fuchs and TravelWorldOnline
Photos Paprika Recipe – Peperonata: © Copyright Monika Fuchs and TravelWorldOnline

Paprika Recipe from Southern Italy - Peperonata

Monika Fuchs

Monika Fuchs and Petar Fuchs are the authors and publishers of the Slow Travel and Enjoyment travel blog TravelWorldOnline Traveller. You have been publishing this blog since 2005. TravelWorldOnline has been online since 2001. Your topics are Trips to Savor and wine tourism worldwide and Slow Travel. During her studies, Monika Fuchs spent some time in North America, where she traveled to the USA and Canada - sometimes together with Petar Fuchs - and spent a research year in British Columbia. This strengthened her thirst for knowledge, which she pursued for 6 years Adventure Guide for Rotel Tours and then for 11 years as Study tour guide for Studiosus Reisen tried to breastfeed all over the world. She constantly expanded her travel regions, but curiosity still gnawed at her: “What is beyond the horizon? What else is there to discover in this city? Which people are interesting here? What do you eat in this region?” These are the questions she is now trying to answer as a freelance travel journalist (her articles have appeared in DIE ZEIT, 360° Canada, 360° USA, etc.), among others. travel writer and travel blogger answers in many countries around the world. Petar Fuchs produces the videos on this blog as well as on YouTube. Monika Fuchs from TravelWorldOnline is below Germany's top 50 bloggers in 2021 Other Information about Monika and Petar Fuchs. Recommendations on LinkedIn from tourism experts Further recommendations from cooperation partners and tourism experts Professional experience Monika on LinkedIn