Friariello: Hot pepper grows (1 to 2 in ) long with a cylindrical shape. Fruit has a thick skin.
Medium vigorous pendent fruiting plant.
Suited to fresh market, it's perfect to be fried.italian peppers for frying are common features of Italian cuisine. They are both sweet and slightly spicy, about 6 inches (15 cm.) ... Raw, they are crisp and sweet/spicy, but frying them imparts a delicate smoky flavor.
These sweet and flavorful frying peppers make such a warming, comforting dish from southern Italy. Tall, bush plants make tons of green fruits that ripen to bright red.
Sweet flesh excellent for frying or roasting, an Italian delight. Also good pickled. Known for their sweet, distinctive flavor.
Peperone friariello, also known as peperoncini verdi, is the name of a small bright green pepper that grows in the Naples area in the spring and early summer. (Don't confuse it with the similarly named, but not at all the same friarielli broccoli, a Neapolitan type of broccoli rabe, which is in season in the winter time and is eaten as a side dish or pizza topping.) The peppers are long, cone shaped pods range from about 1 to 3-inches in length and typically are fried whole, seeds and all, until blistered and browned. When fully ripe, they turn bright red and look like chili's, but they are mild and sweet. You can eat the whole pepper in one or two bites. I love their delicate flavor and find them much more appealing than green bell peppers.
|Full Sun, 6-8 Hours/Day
|Heavy, 6 Gallons/Day
|Moderate, 65-85 Days Harvest
|6 Plants, 3 Row