Jimmy Nardello's Italian Frying Pepper
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The best flavor cooked of any pepper I know--very sweet, rich, creamy and complex. They look more like a hot pepper, with thin walls, and a long skinny wrinkled shape. 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. Very good yields, ripens well in cooler conditions. Slow Food Ark of Taste variety. 25 seeds