Yellow Papaccella from Napoli (Capsicum annuum)

Papaccella Riccia Napolitana - Yellow Pepper (Capsicum annuum): the Neapolitan pepper in its rarest, yellow version. It boasts a flattened, ribbed shape, (it is actually called "curly" in Italian), it has thick skin, and fleshy pulp. This variety is no bigger than 8-10 cm in diameter and has a sweet taste; not too spicy, but with an intense, fresh aroma. In the south, they can be sown until the beginning of July, followed by a November harvest. This is an Italian excellence part of the Slow Food Presidium

It can be eaten fresh, roasted, sautéed in a pan,  baked, or stuffed.  The traditional Neapolitan stuffing contains tuna or savoury anchovies, olives, bread crumbs, raisins, pine nuts, piennolo tomatoes and capers.
If preserved under red wine vinegar  become the main ingredient of the Rinforzo Salad, a typical dish of the Neapolitan Christmas festivities.