The chilli confit in pieces with oil and vinegar. This is an ancestral recipe, which is still very young since it has not needed to be updated! Simple but tasty, it was originally used to keep the flavour of the chilli intact.

A few jars were kept for use in times of shortage. Cut into pieces, it was left to macerate in oil and vinegar. Over time, the chilli pepper deposited its aromas in the oil and improved it, and it became candied. This candied chilli pepper is a perfect accompaniment to fish, poultry, meat and rice or pasta.