Species: Capsicum annuum

Peperoncini (Friggitello, Peperone, Peperoncino, Sweet Pepper)

Species Capsicum annuum
Origin N/A
Scoville Unities 100 - 500
Pungency Degree 1
Unripe Color Light Green
Ripe Color Red
Length 150 - 200 mm
Diameter 30 - 35 mm


General Info


Peperoncini is a variety that belongs to the Capsicum annuum species and is highly appreciated in Italy. The word Peperoncini is often used in american English, as well as Tuscan pepper, Sweet Italian peppers and golden Greek peppers. This last one – as the name says – is a greek yellow variety of Peperoncini, also highly appreciated).

In Italy this variety is commonly referred to as friggitello (plural friggitelli) or peperone (plural peperoni), as well all other mild varieties. The word Peperoncini (singular peperoncino) is used to described the pungent chilis.

In Brazil these chilis are known as Pimenta Doce and are easily found on indoor and outdoor markets.

Peperoncini must not be confused with Pepperoni, the famous sort of salami.


Cultivation


Peperoncini chilis grow on bushes with height reaching up to 790 millimeters. They are usually harvested when they reach a length ranging between 90 to 110 millimeters, approximately. Peperoncini chilis can easy reach length above 190 millimeters.


Gastronomy Tips and info


Peperoncini are typically used on sandwichs, pizzas, salads and appetizers, as well as garnishs in several preparations.

In Italy they are usually eaten fresh, dried or conserved in olive oil. Peperoncini chilis are also used as seasoning on sauces, meat and vegetables. They are also na essential ingredient on recipes of pasta prepared on the alla Puttanesca style, as well as tomato based sauces, such as Bolognesa and salsa alla diavola. As appetizers, Peperoncini chilis are served with pickles and salami.