Jimmy Nardello's Italian Frying Pepper
The best flavor cooked of any pepper I know--very sweet, rich, creamy and complex. Try these with eggs, as the base for a fabulous pasta sauce, or just fried and eaten on Italian bread. They look more like a hot pepper, with thin walls, and a long skinny wrinkled shape, but they have no trace of heat. An treasured heirloom brought to Connecticut from the village of Ruoti in the Basilicata region of southern Italy in 1887 by Jimmy Nardello’s mother. Early, with very good yields, ripens well in cooler conditions. Sprouting in cooler conditions (ie not on artificial heat) is more reliable than a lot of other peppers, though of course it will be slower than if the soil were at peppers' preferred 80-90 degrees.75 days. Slow Food Ark of Taste variety. 25 seeds