For the Sorbetto di Pineapple al Peperoncino, remove the stalk and seeds from the pepperoni. Puree the pineapple flesh with water, sugar, pepperoni and lemon juice. Place the mixture in an ice cream maker and blend to a creamy sorbet.
For the wild berry sauce, mash the berries with a fork and stir in the sugar.
Divide the Sorbetto di Pineapple al Peperoncino among dessert bowls and pour the wild berry sauce over the top.
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