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Old February 17, 2006   #16
svalli
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I grew Yellow Marconi and Giant Marconi last year and we loved them. We ate a lot of them in salads, since they were so sweet and produced better than my other sweet ones.
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Old February 18, 2006   #17
Grub
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Default Thanks.

Thanks, Svalli,
I have and intend sowing Marconi next season. I love positive feedback. Grub
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Old February 21, 2006   #18
Julie
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Default Italian Frying Pepper?

If you're looking for productivity, we grew out Centinel and Nardello side by side, and Centinel produced 3 peppers for every 2 Nardellos. Centinel wasn't as sweet as Nardello, but had an excellent flavor of its own.
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Old March 12, 2006   #19
bmckay
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Default 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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Old March 30, 2006   #20
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It's good to see my choices of peppers I'm growing out this year come with high recomendations! I'll be doing Jimmy Nardello and Marconi Red for the first time along side a couple of bells. No hot peppers for me, but I have started about six jalapenos for my grandpa. He asked me to start some bells for him too, but I've started some Marconi Reds instead...shhh, nobody tell my grandpa that I'm replacing his wally world hybrids with heirlooms...LOL
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Old March 30, 2006   #21
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I'm so happy to hear the good reviews of Jimmy Nardello, since I am waiting for my Sandhill order to arrive. Is it tasty eaten raw?
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Old March 31, 2006   #22
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Hi Guys,

Weve been working on putting something together on this topic and you may find the following link useful (not yet live):

http://www.thechileman.org/cooking_italian.php

Mark
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Old May 14, 2006   #23
Organic_Nut
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how do these compare with the Lipstick from Johnny's.

I always grew the Lipstick. but started late this year and dont have any.

maybe Lipstick is thicker than Jimmy Nardellos
.
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Old May 21, 2006   #24
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yep

I have to get some of these italian peppers for next year. I wonder if any of them have a bit of a bite. but then I could use the New Mexico type.
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Old May 27, 2006   #25
timcunningham
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Darn it guys! You have gone and done it again!

After reading this thread, guess what showed up on my front porch from Seedsavers.org? Guess?

The SSE Pepper Transplant Sampler:
http://seedsavers.org/prodinfo.asp?number=1291T

Which includes Jimmy Nardello's, Black Hungarian, Buran, Garden Sunshine, King of the North and Orange Bell.

This gardening thing is getting as costly as my wife's shoe habit!
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Old May 30, 2006   #26
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Quote:
Originally Posted by timcunningham
Darn it guys! You have gone and done it again!
This gardening thing is getting as costly as my wife's shoe habit!
...but the peppers are SO much tastier than womens' shoes!

I can't wait for my Jimmy Nardellos...fry them up with some sweet sausage - Heaven.
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Old May 30, 2006   #27
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I have been growing a frying pepper the last few years called Beaver Dam. It matures red and has a bit of heat to it. I got the seeds from the SSE yearbook and it is one of the peppers I bag to save seeds to offer at SSE. I gotta say, it is yummy fried up on a sandwich.

I'll offer seeds later this year if I get enough saved up.
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Old May 31, 2006   #28
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Barb...I have been wanting to try Beaver Dam for awhile, I am glad you give it good marks...

Sadly, my Jimmy Nardello's looked too puny and I tossed them. I do have 3 other Italian style frying peppers and the Tolli's has already set fruit in a container...Yeah ha.

Jeanne
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Old May 31, 2006   #29
Reign
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Black Hungarian is so pretty. Last year I gave it a nice pot on the patio. I totally forgot to start seeds for it this season. Didn't notice until I was planting pots and couldn't find BH seedlings.

You know...I had Mischka pegged as a vegetarian. I'm almost disappointed....or something. But sausage and peppers are heavenly.
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Old June 26, 2006   #30
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I think Jimmy Nardello really shines when you let it turn red. IMHO it doesn't taste nearly as good at the green stage.

Randy
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