Abruzzo and Molise's super-hot chili, or peperoncino rosso, diavolillo nearly defines the cooking of these two regions. Since Abruzzo and Molise are fond of spicy food, you'll find minced chili infusing in local olive oil, ready to pour on soups, marinades for meat or poultry, and most commonly to sauce spaghetti: spaghetti al diavolillo is a signature dish of the area. Diavolillo is also dried and ground, flavoring much of the food in Abruzzo and Molise.