Seed Saving: intermediate
Neapolitan Red Papaccella (Capsicum annuum)
Papaccella Riccia Napolitana - Red Pepper (Capsicum annuum): small, traditional Neapolitan pepper that boasts a flattened, ribbed shape, (it’s also called curly) as well as thick skin, and fleshy pulp. This pepper is about 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. Slow Food Presidium, Italian excellence.
This pepper can be eaten fresh, roasted, sautéed, or baked; As well as with the classic stuffing made of tuna or salted anchovies, olives, breadcrumbs, raisins, pine nuts, piennolo tomatoes and capers. Papacella peppers preserved in red wine vinegar are the main ingredient of the Riforzo salad, a typical dish of the Neapolitan Christmas holiday.