These are the real things. Lovely Pink and Black peppercorns from Southern Italy are dried in the sun then placed into nice, handy glass jars.
The Ancient Romans were absolutely fascinated by black pepper, and the Venetians and Genoans controlled its distribution up until the early fifteenth century, so it’s no surprise that there are a plethora of traditional Italian dishes which make use of this incredibly versatile seasoning.
Pink peppercorns impart a gentle peppery warmth to dishes with citrus-juniper flavours. The rose-coloured balls are milder and softer-textured than black pepper, and give pale sauces a beautiful, pink-speckled effect.
A staple ingredient in any store cupboard, they are perfect when ground, crushed or used as a whole and can add flavour to any meal.