If you have a soft spot in your heart for peppers or potato chips—or both—you’ll love these. Very mild chilis from the Massimo family in Basilicato, a region in the far south of Italy, are strung together by hand and then hung to dry in the sun for a few weeks. Finally they're fried in a bit of the farm’s own olive oil, and then salted. The result is a sweet, smoky, salty, crispy sensation that’s quite habit forming.
Not at all spicy—the more you eat, the more you want. Italians nibble them alongside a glass of wine, presumably with the willpower to stop.
I've also heard of folks chopping a pepper up and adding it to pasta or soup.