Diavola is a term with a double meaning: the first refers to foods (such as meat and poultry) cooked over hot embers, while the second defines a dish flavoured with abundant chilli or other spicy sauces. In fact there is a French sauce, called «à la diable», which accompanies grilled food and is made with shallots, vinegar, Spanish sauce, tomato sauce, Worcester and a generous dose of cayenne pepper.