Italian Frying Peppers
In Italy frying peppers are a type pepper pretty much limited to the southern provinces (puglia, campagna, molise, etc). They are a smallish (4-5" long, 34/-1" wide) slightly tapered pepper, light or dark green when unripe, brilliant red when ripe, have a very thin skin & are incredibly sweet.
Each province has their own variation. In campagna, it is friariello napoleatano (friariello [friggitello in standard Italian] for frier & napoleatano for naples); friariello barese in Puglia, etc). Plants are bushy and heavy producers.
Here in the US, there is a pepper popular in the Upper Midwest called Melrose which is an Italian frier brought to the US by migrants from Southern Italy and it became widely popular in the Chicago area.
It does not get much better than frying some potato, onion and peppers at the height of the season.
Bill McKay
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Bill McKay, Seeds from Italy
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