P Arlara Calabria and its food culture, with the thought brings us directly to the chili. In Calabrian cuisine is rare to find a dish of fresh or preserved, which does not appear, chili fresh or dried and then milled, in doses Recommended changes or exaggerated, and it is always presente.La Calabria region in Italy that uses more pepper and and also the region where the imagination of the producers has been satisfied to creating products that intertwine and overlap with the traditional ones. The chili pepper, Capsicum frutescens, is a shrub that grows easily in tropical regions. But despite being in first place in Italy consumption of chilli imported from Eastern countries, 60% of its needs. An absurd situation, stressed the speakers, due to the fact that the local hot pepper, better quality ', which is suffering from foreign competition enters the market shoddy products at bargain prices.'' E ' what emerged at the end of Colombo at the conference''by Axa pepper Calabria IGP''that was' done in Cirella of Diamond at the Institute of State for Vocational ' s agriculture and the environment. The solution of the problem''- and ' wrote in a note of the Academy of chili - could be approval of the quality mark 'of ' Chilli of Calabria IGP 'and that' was approved by Region and the Ministry of Agriculture year but expects the final approval of ' European Union''. initiative, promoted under the Rural Development Programme the region, have reported to the President of the Academy Enzo Monaco and Professor. Massimo Biagi University 'di Pisa. Both have shown the potential of the product than in other countries of the world is called''red gold.'' Alongside the exhibition will remain open until next Saturday the four exhibitions staged by the Academy Italian peppers:''Yucatan Habanero Goblet''Ennio,''''The chili's Oreste Pipolo,''the world''by Peppers Massimo Biagi; ''Peppers, plants on display''by Calabria Capsicum. The exhibitions are open from 9 to 12 and from 17 to 19.
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