Fresh Senise and Calabrian Peppers

It's not easy to find anyone in California who grows the famous pepper from Basilicata. But when Izaak Wilhelm, chef de cuisine of A16 SF, discovered that The Peach Farmin Winters had a crop of fresh senises ready to go, he had to bring them in. Now we're using them at both restaurants, alongside Jimmy Nardellos and fresh Calabrian chiles, on as many things as we can. Also! At A16, we're serving a pepperonata with senise, Calabrian, and Jimmy Nardellos and have started saving the seeds of all three peppers for future experiments. We're also experimenting with drying and fermenting them. If San Francisco brings the fog, then these chilies with bring the heat.

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