Italian Spicy Week - Focus Calabria

In the coldest time of the year, True Italian brings the real Calabrian heat: The Italian Spicy Week with a focus on Calabrian products will take place for the first time from January 28 to February 8 in Berlin. In 27 of the best Italian restaurants, you can enjoy a spicy dish, along with an Arrabbiato Spritz and an Amaro del Capo as a digestif for just €18!

Innovation & tradition during the Italian Spicy Week

The Italian Spicy Week Focus Calabria pays homage to the regional diversity of Italian cuisine. It was recently officially designated as an intangible UNESCO cultural heritage site - and rightly so! Licorice, bergamot, chili, and the unique, giant, sweet-tasting Tropea onions are just a few of the ingredients that characterize Calabrian cuisine. Regardless of their Calabrian roots, various restaurateurs have been inspired by these typical regional products and created very special dishes: 

You can try a spicy chickpea soup with paprika powder from dried Crusco peppers at Trattoria a' Muntagnola, bronze-cut Cannolicchi pasta with tomato honey, 'nduja, burrata, and caramelized Tropea onion at Centomolliche, or tagliolini with spicy Calabrian anchovies, stracciatella cheese, bergamot zest, and chili breadcrumbs at Modì Salumeria & Bistrot - these are just three of the tempting dishes that will be served during Italian Spicy Week Focus Calabria.

The History of Peperoncino in Italy

During the 17th century, chili peppers began to gain popularity in Europe, especially in southern Italy: they gave dishes a stronger flavor and were used to preserve food. Chili peppers were considered “the spice of the poor,” as they were mainly used by the rural working classes. The nobility initially avoided it because of its spiciness. It was only in the 20th century, with the development of modern cuisine, that chili peppers found their place in the most refined food and wine circles. In 1931, the poet and writer Filippo Tommaso Marinetti organized a dinner that could be described as futuristic, based on this product.

Today, chili peppers are an indispensable ingredient in many Mediterranean countries, especially in southern Italy. In Europe, they are particularly popular in Hungary and Spain, while in Italy and Greece they are mainly found in the southern regions and Macedonia. Chili peppers have become a culinary symbol representing not only spiciness, but also the resilience, tradition, and cultural identity.

A Few Facts About Chili Peppers

This spicy ingredient has given rise to many fascinating customs and legends over the centuries. Here are some of the most interesting:

Rituals and Protection: In Mexican culture, it is traditional to use chili peppers as protection against evil. In Calabria and in the Abruzzo region of Italy, it is also common to hang a crown of peperoncini behind the door to ward off bad spirits and enemies.

Scientific Discoveries: The Hungarian doctor Albert Szent-Györgyi, who received the Nobel Prize in 1937 for the discovery of the structure of Vitamin C, first isolated Vitamin C from peperoncino. It turned out that chilies are one of the richest natural sources of ascorbic acid.

Peperoncino as a "Magical" Ingredient: In many cultures, peperoncino is used as a magical ingredient. For example, in Brazilian tradition, peperoncini are mixed into food to ensure the loyalty of a partner.

Partners of the Italian Spicy Week Focus Calabria

This project is created in partnership with Caffo, a Calabrian company that has been selling unique products, such as the herbal liqueur Vecchio Amaro del Capo, since 1915. During the Italian Spicy Week, a special version of this distillate will be available to taste: the Vecchio Amaro del Capo Red Hot Edition, the protagonist of the Capo Arrabbiato Spritz! A fiery aperitif served with every dish. Those who want to cool down the spiciness after the meal can do so with the original Calabrian herbal digestif of the brand: with a combination of hand-picked herbs and fruits, which give it a distinctive taste, the Vecchio Amaro del Capo refreshes. It is made using a slow, traditional infusion process that brings out the flavors perfectly.

Another partner of the event is the Calabrian manufacturer Delizie di Calabria. Since 1989, the Scalise family has pursued the dream of making Calabrian gastronomy known worldwide. What began as a small lab is now an established brand, known for processing peperoncino and other regional products.

Key Information at a Glance

WHEN: From Wednesday, January 28 to Sunday, February 8, 2026

WHERE: In some of the best Italian restaurants in Berlin

WHAT: €18 for a spicy Calabrian dish + a Capo Arrabbiato Spritz + a Vecchio Amaro del Capo as a digestif.

The list of participating restaurants will be published soon.

For more information and the map, please visit our website and follow updates on our Instagram profile and Facebook.

Here is an overview of our events in 2026:

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