Jimmy Nardello's Sweet Italian Frying Pepper
Back! I'm so happy to be able to offer this again. An early red pepper with wonderful flavor, very sweet, rich, creamy and complex. Try these with eggs, as the base for a fabulous pasta sauce, sliced in salad, or as they are used traditionally in Italy-- fried and eaten on 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 all peppers' preferred 80-90 degrees.7 5 days. Slow Food Ark of Taste variety. 25 seeds