Artisan chillies
Small batches · Grown in Ticino, Switzerland
Artisan. For real.
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From across the room it smells like ripe peach. A pinch on the tongue and for ten seconds you think you overdid it – then you realise you didn't.
Ground on request. The way it should be.
The mildest of the range, bell-shaped. Fruity, citrus, a heat that waves and leaves. For people who think they don't like spicy.
Summer salads, white fish, fresh cheese
Ivory colour, silky texture. First comes the peach – ripe, floral. Then the Naga makes itself known: won't send you to A&E, but won't go unnoticed either.
Grilled meats, cheese, toasted bread, burgers
Calabrian tradition, Ticinese balcony. Selected extra-virgin olive oil (we don't make it, we choose it) infused with our home-grown diavolicchio. A drizzle on pizza, bruschetta, spaghetti aglio e olio.
Pizza, bruschetta, spaghetti aglio e olio, grilled vegetables
Citrus and geranium on the nose. Heat rises slowly, like a conversation warming up – you notice you're sweating and can't say when it started.
Fresh ricotta, grilled meat, fish, pizza bianca
Tropical like a holiday gone sideways. Mango, peach, and then a flight of stairs of heat you weren't ready to climb.
Ceviche, green mango, white rum, fondue, raclette
From across the room it smells like ripe peach. A pinch on the tongue and for ten seconds you think you overdid it – then you realise you didn't.
70% dark chocolate, vanilla gelato, sweet-and-sour pork, roast potatoes
Smells of damp cellar and charred wood. When the heat arrives – punctual, by the third chew – you understand why it's called Bloodred.
Beef stew, black beans, polenta
The same selected EVO oil, but infused with our Black Naga Bloodred and diavolicchio. One drizzle and the dish shifts gear. Two drizzles and you do.
Pizza (for the brave), tomato pasta, grilled meat
I'm Silvio. I grow chillies in Gordola, Ticino. On my own.
Some fresh peppers have an aromatic profile that simply doesn't exist in any industrial product. You won't find them at the supermarket, you won't find them at the greengrocer. The only way to have them was to grow them.
From seed to jar takes months. Chinense varieties are among the slowest to grow, and some of the rarities I cultivate take so long you start rooting for every new leaf. Four months indoors before they can go outside. I sow in mid-January and cross my fingers in May. It's not efficient. It's how it should be.
I grow varieties you can't find in Ticino. I sourced them, I grew them. You don't have to like them all — but at least you'll know where they come from.