Southern cuisine is steeped in legacy, its rich cultural heritage and regional variations as much a part of its identity as the people who cook it. From the smoky depths of gumbo to the spice-kissed comfort of jambalaya, every dish carries generations of history, tradition and heart. Southern food is a reflection of the diverse influences that have shaped it over time. You can taste those influences in traditional southern dishes like pan-fried chicken, collard greens and grits. Now, a small, fiery pepper from Southern Italy is finding its way into these storied recipes—and lighting up the Southern table in ways both expected and unexpected.
That pepper is the Calabrian chili. It’s a small, red pepper from the Calabria region of southwestern Italy, known for its bright, fruity heat and rustic charm. Southern cooks and chefs are reimagining local classics with that Italian fire. Those chili peppers (capsicum annuum) are grown and harvested in Calabria, Italy. They’re a true product of that region’s rich agricultural heritage.
Southern and Italian cuisine may seem like an unlikely pairing, but the two are a surprisingly good match. The rich flavors and hearty portions of traditional Southern cooking pair beautifully with the bold flavors and aromas of Italian cuisine. That fusion began with the Italian immigrants who came to the Southern United States in the late 19th and early 20th centuries. They brought their culinary traditions with them—including the use of olive oil, garlic and herbs. As they settled in the South, they started incorporating local ingredients and cooking techniques into their recipes. That’s where the magic happened.
Calabrian chili peppers are one of the key ingredients that bring Southern and Italian cuisine together. They add a bold, fruity flavor to dishes. When paired with traditional Southern ingredients like fried chicken, collard greens and mashed potatoes, the result is a truly unique and delicious fusion of flavors.
What makes Calabrian chili peppers so special?
They bring a balance of sweetness, smokiness and a rolling heat that builds rather than burns. Whether you dry them, chop them or blend them into a paste, they add a character to your dishes that’s hard to replicate with other peppers. With a heat level of 25,000 to 40,000 SHU (Scoville Heat Units), they pack a punch that’s both bold and approachable.
Their shape can range from round to conical, but what stays consistent is that punchy flavor and the way they seem to be made for soulful, slow-cooked meals.
Southern cuisine staples are getting a new lease on life with Calabrian chili peppers. Soul food, with its roots in Native American and African American traditions, is a perfect example of this blend. It incorporates Southern staples like collard greens and hominy. Here are a few ways Calabrian chili peppers are breathing new life into iconic dishes:
Crawfish Étouffée with Calabrian Fire: Calabrian chili paste slips into the roux, bringing a gentle fruit-forward heat that complements the richness of the crawfish and deepens the savory profile.
Smoked Andouille & Calabrian Chili Gumbo: Chopped Calabrian chilies add an earthy depth and a spicy crescendo to the holy trinity of onion, celery and bell pepper.
Shrimp & Grits with a Mediterranean Edge: A swirl of Calabrian chili oil in buttery grits or brushed onto sautéed Gulf shrimp turns this Southern comfort dish into something both familiar and thrillingly new.
Fried Green Tomatoes with Calabrian Remoulade: Mix Calabrian chili into a creamy, tangy remoulade sauce and you’ve got a zesty topping that elevates fried green tomatoes to a whole new level of indulgence.
Southern sides just got a whole lot more interesting with Calabrian chili peppers. Collard greens are a staple of traditional Southern cuisine. When you sauté them with some garlic, olive oil and diced Calabrian peppers, you get a side dish that’s both familiar and thrillingly new. Add some crispy prosciutto or pancetta for texture and flavor.
Potato salad gets a Mediterranean twist when you mix in Calabrian chili peppers. The result is a side dish that’s both comforting and exciting, that classic Southern staple, gets a serious upgrade when you give it a Mediterranean spin. Boil diced potatoes until they’re tender, then mix them with chopped red onion, capers and a drizzle of that good olive oil. Add some chopped fresh parsley and a squeeze of lemon juice-and you’ve got a potato salad that’s both Southern and Italian at its core.
Breakfast is the most important meal of the day, and when you combine Southern and Italian cuisine, you get a deliciously unique breakfast dish. (Or several.) Here are a few ideas to get you started:
Fried chicken and waffles, with spicy Calabrian chili peppers on the side.
Biscuits and gravy with a Mediterranean twist: feta cheese and kalamata olives.
Breakfast skillet with scrambled eggs, sausage and those Calabrian peppers. Cornbread with spicy pepper jelly-made with Calabrian chili peppers and a touch of honey.
These ideas are just the beginning. With the bold flavors of the South and Italy, you can create just about anything. So why not give it a try and see what delicious creations you come up with?
Southern cuisine is built on storytelling, patience and a healthy dose of boldness. Flavors that take their time to develop, that linger and build. Hot sauce is a common condiment in the South that enhances those flavors. Calabrian chilies bring a similar heat-a heat that unfolds, a brightness that cuts through rich bases, and a flavor that feels both fresh and rooted.
Both the American South and Southern Italy love homegrown ingredients, preserved traditions and cooking from the heart. That kinship is what makes this fusion feel like a natural fit-not an experiment.
You can find Calabrian chili peppers becoming more accessible by the day. Look for Calabrian chili paste (for sauces and marinades), crushed Calabrian chili in oil (for finishing dishes) or whole dried Calabrian chilies (for slow-simmered stews). Those peppers are incredibly versatile. Use them in pasta sauces, pizza, breakfast eggs, potatoes, roasted veggies, salads, dressings… really, anything.
A spoonful can add dimension to a dish without taking it too far from its roots.
The Calabrian chili isn’t replacing the heat that already lives in the South. It’s expanding the vocabulary. It’s turning well-loved dishes into something unexpected, something modern, while still honoring the stories they tell.
When you’re simmering a Sunday gumbo, frying up catfish or crafting a new twist on maque choux, consider reaching for that little Italian firebrand. It just might be the beginning of a delicious new tradition.
That’s interesting because I was having a difficult time reading the first paragraph. I kept reading and re-reading to try to understand.
I think you’re right, though. People are craving authenticity and originality. Maybe the pendulum has swung a bit too far and it’s coming back.