This post was sponsored by Mezzetta; the content and opinions expressed are my own.
I was recently invited to a Mezzetta Table event in my neighborhood. It was a wonderful chance to sample chef-prepared dishes highlighting Mezzetta peperoncini. I also left with a basket full of Mezzetta products. The people, the atmosphere, and the food were unforgettable.
I partnered with Mezzetta to create a fresh Horiatiki salad featuring Golden Greek Peperoncini. As part of that collaboration, readers had a chance to win a grand prize of a 52-meal kit for two from CHEF’D and other gift card prizes. I also had the pleasure of attending a Mezzetta pop-up event where I met fellow food lovers and enjoyed an inspired menu of food and drinks.
The dinner was held in a private residence and was hosted by Chef Michael Psilakis, known for his Greek restaurants around New York City, and Laura Vitale, the popular host from “Laura in the Kitchen” and “Simply Laura.” I also enjoyed meeting other bloggers and food enthusiasts throughout the evening.
Chef Michael and Laura shared insights I found especially memorable:
- Mezzetta’s peperoncini are sourced from the Peloponnese region of Greece, near the Kalamata area that produced his family. Their origin contributes to the peppers’ authentic flavor.
- Chef Michael emphasized the fundamentals of seasoning: salt, pepper, and acid. He called acid a spice, explaining that acidity balances fat and heat, lifting a dish and creating layers of flavor that invite you back for another bite.
- Laura explained that Mezzetta peppers are harvested just before full ripeness and brined to retain crispness. The result is a bright, snappy pepper with a satisfying texture rather than a mushy one.
The evening was full of conversation, laughter, and excellent food. Below I describe the menu and some highlights from each course.
Antipasto Platter
The antipasto board was irresistible—peppers, olives, artichokes, feta, and cured meats. It showcased Mezzetta’s products beautifully and set a flavorful tone for the night.
Passed Amuse-Bouche
The passed bites were outstanding and creative:
- Spinach and kale fritters with Mezzetta peperoncini aioli.
- Spicy tuna tacos topped with a peperoncini guacamole.
- French onion grilled cheese with a peperoncini tomato jam—an extraordinarily delicious combination.
- Mini bistro sliders finished with a peperoncini relish.
Appetizer
The starter was a chopped salad with Mezzetta whole peperoncini and olives, cucumber, tomato, feta, croutons, and a basil-oregano vinaigrette—fresh, bright, and balanced.
Entrées
Guests chose from three entrées, each highlighting peperoncini in a different way.
Beer-Marinated Flank Steak with Peperoncini, Aji, and Roasted Cauliflower
Flank steak is one of Chef Psilakis’ favorites. The peppers and bright sauce cut through the meat’s richness, creating that same acid-driven lift he described—balancing fat and heat to enliven the dish.
Pan-Seared Bronzino with Peperoncini and Caper Gremolata, and Brussels Sprouts
I chose the bronzino and it was exceptional. The caper and peperoncini gremolata added brightness without overpowering the delicate fish. Even guests who rarely eat Brussels sprouts were surprised by how much they enjoyed them when prepared this way.
Baked Mezzetta Peperoncini Ziti with Vegetarian Ragu and Fresh Ricotta
Laura noted that adding peperoncini to a pasta sauce brightens the dish and lightens the feel, making it less heavy and more vibrant—an easy trick to elevate familiar comfort food.
Dessert
Dessert was vanilla ice cream finished with Mezzetta olive oil and sea salt, paired with a rich espresso. I didn’t get a photo in the low light, but the combination of silky ice cream and fruity olive oil was delightful.
One practical takeaway from the evening: peperoncini are versatile and easy to incorporate into simple recipes. Add them whole or chopped to salads, dressings, sauces, meats, or fish to brighten flavors and add complexity. Mezzetta peperoncini can transform everyday dishes into something memorable. Cheers!
I left with a box of Mezzetta products and plenty of inspiration to experiment in my own kitchen.
