The earliest surviving published use of peperoncino in a recipe dates to a 1694 cookbook by the Italian chef Antonio Latini.

In his recipe for salsa alla spagnola, chopped peperoncini, tomatoes, and some onion are combined with peppermint, salt, and oil, to be served as a relish.

Notable Calabrian dishes which use peperoncini are the condiments bomba calabrese, chili oil and the spreadable pork sausage 'nduja.

While most crushed red pepper (a common component of spicy Italian-style cuisine and frequently sprinkled on pizza and other dishes) in North America is today made from cayenne or jalapeño peppers common in that region, some specialty markets there supply imported Italian red peperoncino flakes.

The festival has a large market where local food products made with peperoncini are sold, and hosts a peperoncino-eating contest.