The first time I tasted Peposo, it stopped me in my tracks. So dark it was almost black, with a creeping heat from the pepper that felt like warmth returning to cold hands. Deep and glossy, rich with garlic and wine, it’s a bold pared-back stew that lingers. The hum of heat stays long after the bowl is empty. After all, peposo means peppery in Italian. Any tweak to a traditional Peposo technically nudges it into stew territory - but I can’t help myself. A spoonful of tomato paste and a single anchovy adds the kind of depth I love. I serve it over cheesy, creamy polenta with jammy lemon and garlic greens.