Sweetest pepper I have ever tasted. Ripens from green to deep red with a complex sweet pepper and apple flavour. 20 cm long tapered fruits have shiny, slightly wrinkled skin when ripe. This heirloom pepper made the trip from Italy to North America in 1887 with Jimmy Nardello's parents and he gifted it to the Seed Savers Exchange before his death in 1983. Delicious fresh or cooked, especially fried in olive oil. Thin flesh dries beautifully for use all winter long. Beautiful strung across a window. Listed on Slow Food's Ark of Taste.
Days to Maturity: 76 days