Italian Chillies

[cuznvin]

I watch The Cooking Channel a lot and love to watch David Rocco cooking on location in Florence. He uses these red small chillies that he simply calls peperoncino. He told me they are thai chillies but I think he is mistaken. Anyone know what these are and where I can buy seeds to grow them?
 
https://www.dropbox.com/s/u0jfe7di3usbnrj/10547575_10152405964809342_5225347782823292992_n.jpg

 

[Helvete]

They look like Thai frutescens possibly.  Also called "bird's eye" although they are a little large.

 

[cuznvin]

Thanks. I'll keep checking

 

[Helvete]

Thanks. I'll keep checking

Oh and to THP

 

[PIC 1]

Those chili's are the Calabria's....9 or 18's. I'm growing them.
 

 
typically what you'll find in a jar of  Italian "Red Chili" flakes
 

Chillies ! The Cultivation of Chilli : The Catalog ...

 

[Donnie]

I think PIC 1 is spot on! There are several italian/calabrian cultivars that look quite a lot like these "mazetti" - meaning "in bunches" because they grow like this, is just one, which is often sold in my local hyper market still attached to their long stalks. Have a look here: http://www.agricolabuttarelli.it/peperoncino.asp
The Italian institute STUARD lists a lot of mazzetti-varieties in their seeds catalogue: http://ecommerce.pepperparma.it/pages/home.aspx?lang=ENG
A favourite of mine is Abbraccio, I have used this for breeding, will post a new topic with a lot F2- plants when they ripen in a few weeks...

 

[PIC 1]

I think PIC 1 is spot on! There are several italian/calabrian cultivars that look quite a lot like these "mazetti" - meaning "in bunches" because they grow like this, is just one, which is often sold in my local hyper market still attached to their long stalks. Have a look here: http://www.agricolabuttarelli.it/peperoncino.asp
The Italian institute STUARD lists a lot of mazzetti-varieties in their seeds catalogue: http://ecommerce.pepperparma.it/pages/home.aspx?lang=ENG
A favourite of mine is Abbraccio, I have used this for breeding, will post a new topic with a lot F2- plants when they ripen in a few weeks...

 
Thanks for the follow-up reply...
That was an interesting video from the 1st link. I have some Calabria's drying out that will be used on a fresh pizza this weekend.