Who knows how many of you remember the moment when, upon entering your grandmother’s house, you could smell the scent of stuffed peppers, usually made of meat and cheese, a great classic. It is the sweet scent of memories, and of those happy moments spent with the family, which combined with the happiness of tasting an excellent and always appreciated dish, a timeless classic.

Each region has its own stuffed pepper

Like any self-respecting traditional recipe, the stuffed pepper also lends itself to many variations and is characterized by more or less different products depending on the region. In Northern Italy, the ones we offer with meat and cheese are classic, although in Piedmont they are often prepared with seirass – a typical cheese similar to ricotta – and boiled rice. In the South, they usually contain anchovies, capers, breadcrumbs, olives and tomato sauce and are consumed both cold and hot.