Peperoni alla Brace Spellati

**Peperoni alla Brace Spellati**

Peperoni alla brace spellati is a traditional Italian antipasto originating in the Lazio region, particularly around the village of Colle di Tora. The dish consists of whole bell peppers grilled over an open flame until the skin is charred and blistered, then peeled (spellati means "peeled") and served simply with olive oil, salt, and sometimes garlic or anchovies. The technique relies on the Maillard reaction and direct heat to soften the pepper’s flesh while imparting a smoky, slightly bitter flavor that contrasts with the natural sweetness of the vegetable.

A great version demands perfectly charred but not burnt peppers, with the skin removed completely to reveal silky, tender strips. The peppers should be dressed while still warm so they absorb the oil and seasoning. Bruce Pappalardo, a contributor on ReTubeIt, highlights the version served at Il Vigneto in Colle di Tora, where the dish is prepared with local, sun-ripened peppers and a high-quality extra-virgin olive oil that enhances the smoky notes.

Regional variations exist throughout central and southern Italy. In Campania, the peppers are often paired with buffalo mozzarella or ricotta salata, while in Puglia, they may be dressed with capers and oregano. Some versions add a splash of red wine vinegar or balsamic for acidity. Regardless of the variation, the defining feature remains the open-fire charring and the patient peeling that transforms a simple pepper into a deeply flavorful, rustic dish.