Pavone Crushed Chilli Pepper: Intense Heat for the Professional Kitchen
Pavone crushed chilli pepper (peperoncino frantumato) comes in a professional 1 kg bag, with a full carton holding 10 bags for 10 kg in total. The chillies are grown in India, dried and crushed with their seeds, then packed in Italy by F.lli Garuti S.r.l. in Ladispoli (Rome), a family company working with spices since 1955. EAN 8009545005459, ambient storage, best-before date printed on every bag.
What Is Crushed Chilli Pepper
Crushed chilli is made from ripe Capsicum pods that are dried and broken into coarse flakes, seeds included. Compared with chilli powder, the coarse cut releases its heat more gradually and keeps a visible, appetising texture in the finished dish, which is why professional kitchens prefer it for pizza topping, infused oils and long-cooked sauces.
The seeds and membrane fragments concentrate capsaicin, the molecule responsible for the perception of heat, so a coarse crush delivers a more direct, rustic spiciness than a fine powder of the same chilli.
The Pavone Brand: Spices Since 1955
Pavone is the historic brand of F.lli Garuti S.r.l., founded by Marino Garuti, who began trading spices in 1955, packing sachets by hand for local grocers in Rome. Today the third generation of the family runs a modern packing plant in Ladispoli (Rome) with more than 350 spice and herb references and over 1,500 professional clients, and the company obtained ISO 9001 quality certification in 2021.
Origin and Sensory Profile
The chillies in this bag are grown and sun-dried in India, one of the world's leading producers of Capsicum, then selected and crushed for the Pavone Aromi line. The flakes show a deep brick-red colour with visible pale seeds, a warm fruity aroma and a frank, persistent heat that supports tomato, garlic and olive oil without covering them.
Professional Uses in the Kitchen
Crushed chilli is the backbone of Italian classics: penne all'arrabbiata, spaghetti aglio olio e peperoncino, pizza alla diavola with spicy salami, seafood soups and southern-style vegetable side dishes. A practical dose is 1 to 3 g per portion depending on the heat level requested by the menu.
Bloom the flakes briefly in warm olive oil at the start of cooking to extract colour and heat, or scatter them over pizza and pasta just before serving for a sharper bite. For house-made chilli oil, infuse 30 to 50 g of flakes in 1 litre of extra virgin olive oil.
Common Mistakes to Avoid
Do not let the flakes burn in very hot oil: above roughly 180 °C the sugars char within seconds and the whole dish turns bitter. Add them to the soffritto at moderate heat or off the flame.
Do not store the bag near the stove: heat, light and humidity fade both the red colour and the aroma. Once opened, keep the bag tightly closed in a cool, dry storeroom and always use a dry spoon.
Storage and Packaging
Store at room temperature in a dry place away from light and heat sources. The transparent food-grade bag holds 1 kg of product; the full carton contains 10 bags for 10 kg, ideal for pizzerias and restaurant groups that use chilli daily. Shelf life is approximately 24 months from packing, with lot number and best-before date printed on each bag.
Delivery and Logistics
B2B and B2C delivery in Switzerland from the LAPA warehouse in Embrach (Zurich). Direct distribution with the LAPA fleet across Zurich, Winterthur, Kloten, Bülach, Aargau, St. Gallen, Bern and Basel. For Ticino (Lugano, Mendrisio), French-speaking Switzerland (Geneva, Lausanne, Fribourg), Valais (Sion, Martigny) and Graubünden (Chur, Davos) shipping within 24 to 48 hours with partner couriers such as Swiss Post, Planzer and Galliker. As an ambient dry product it travels with no cold chain and is perfect for stock orders.
Who It Is For
Designed for pizzerias, Italian restaurants, trattorias, hotels, catering kitchens, delicatessens and Italian grocery stores, as well as private customers who cook serious Italian food at home. One 1 kg bag covers roughly 300 to 500 portions, keeping the food cost of the spice station under control.
