Peperonata (Stewed peppers)
La peperonata is one of those typical Italian dishes that all mothers and grandmothers know how to make, or rather did. To make a good peperonata you need time and patience, but above all good peppers! The basic ingredients of the dish (although it varies from family to family) are peppers, onions, a little garlic and tomatoes. Some like to add potatoes too. A good peperonata needs long slow cooking over a low flame… San Lorenzo can offer this to you ready made, with the best ingredients: sweet mature peppers, flavoursome tomatoes, onions, oil (the good sort) and some aromatic herbs. A delicacy that can be enjoyed cold in the summer and hot in the winter, as a side dish.
The Territory: the Langhe, Piedmont
Famous for its fine wines, Barolo and Barbaresco to name two of the most famous, and its cheeses, the Langhe is a hilly region divided into three main areas:
- Upper Langa, including all the land above 600 m, used for grazing sheep and cultivating chestnut trees;
- Middle Langa, at an altitude of between 500-600 m, famous for its fruit production but especially the PGI Piedmont Hazelnut;
- the Lower Langa, which includes the valleys and lands stretching towards the Tanaro, known for its intensive cultivation of “DOC” wines (appelation controlée) including Barolo, Barbaresco, Barbera, and Dolcetto…
Dating back as far as the Romans, who built the first roads along the high mountain peaks, even today “andar per Langa” (walking through the Langa) is synonymous with the special feature of this region, whose roads run the length of the hills rather than crossing them.
Isolated for centuries and left unspoilt by tourism, the local food and wine has led to a rediscovery of this region, as well as its protection and development.
As you explore its twisting mountain roads, you will discover a huge number of castles, ranging from modest buildings to palatial noblemen’s residences, converted into council offices or still inhabited by the descendents of noble families.
Each year, many of them are open to the public during the spring: for more information.
Have you tried San Lorenzo Peperonata? Write to us with your thoughts in comments!
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