Pepperoncini were one of our first summer crops to arrive after the late May fava craze when I was working on Casa L Orto's terraced farms in southern Italy. This recipe is a local classic, stuffed with fresh anchovies (of which there were many in Praiano) mozzarella, and fisherman's bread (a dried bread used in lots of southern Italian recipes). It's perfect as an appetizer for crowds, as delicious straight out of the oven as it is at room temperature with a glass of Prosecco.

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