An HEIRLOOM from the Basilicata region of southern Italy, this early maturing, prolific, long, thin-skinned pepper has such rich flavor that it has been placed in “The Ark of Taste” by the Slow Food organization. A perfect combination of sweetness and crunch, with smoky, delicate, complex flavors. While traditional Italian cuisine typically uses them for frying, these peppers are delightful to eat right off the plant and lend themselves equally well to drying, freezing, salads, and sauces.
