Wash and clean the peppers, removing all the seeds and internal white parts. Cut them into small pieces, put them in a non-stick pan with a pinch of salt, the chilli pepper and 6 tablespoons of water, and cook over low heat with the lid on. When the pieces of pepper are very soft, remove from the heat and blend. Return the pureè to the pan, add the sugar and cook again over a low heat, stirring frequently, until thick. This sauce is a perfect served with aged cheeses (pecorino, Parmigiano Reggiano, mature Caciocavallo) to enhance their flavour, or with strong flavoured fresher cheeses like buffalo mozzarella or Scamorza. It’s also excellent served with toasted bread spread with salted butter. Two delicious suggestions: 1) For an appetizer or a noteworthy dessert – prepare a rustic serving dish, or better still a wooden chopping board, with pieces of aged pecorino, chunks of Parmigiano and other cheeses. Garnish with grapes, wedges of pear, slices of fresh fig, and serve with little bowls of honey and jams (amongst which, obviously, Peperonata Dolce!) 2) For a substantial breakfast or an unusual bruschetta – toast a few slices of bread and serve them hot with thin slices of pecorino (in this case young is better), mozzarella or Scamorza, or spread with salted butter, topped with 2 or 3 spoonfuls of Peperonata Dolce.