I mentioned in an earlier post that Marco Budinis had visited the Natalidea show in Genoa and had found a bunch of spicy foods.  Now he shares more pix with us, from standard fare like crushed chiles and chile powder...

To spiced-up olives from Puglia...

And chile-laden hard Pecorino cheese from Calabria...

The Calabrians love spicy cheese, so why not put some chile in a soft cheese like Ricotta?

And for those rare Italians who can't eat spicy food, how about the ultimate chile house decoration?