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Calabrian, a fruity, smoky flavor from Southern Italy

  • NRN staff Datassential.
  • 8 July 2024
  • 1 minute read
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This article was written by Restaurant Hospitality. Click here to read the original article

image

The descriptor “Calabrian” on a restaurant menu usually denotes a Calabrian chile, a type of red chile from the region of Calabria in Italy’s south — the toe of the great Italian boot as it appears on a map.

Calabrian chiles have a fruity and smoky flavor with a heat level that can vary from medium to spicy. Their flavor is appearing on more menus — 27% more than four years ago, in fact — as U.S. consumers explore more regional European cuisines. The flavor is also attractive to a growing number of Americans who enjoy a little kick of heat in their food. Adding a place name adds an air of romance to it.

According to market research firm Datassential, 17% of the U.S. population has tried food with the Calabrian flavor, and it’s best-known among vegetarian/vegan consumers, Gen Z, and Asian consumers.

Click through the gallery to learn more about Calabrian food and see how one restaurant is using it on the menu.

Please click here to access the full original article.

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