From farmers' markets to family kitchens, here's why Italians adore their "ortaggi del sole"
I still remember the first time I saw a stall overflowing with peppers at a market in southern Italy. The sun seemed to bounce off their shiny skins—red, yellow, green, even orange—like they were trying to outshine the tomatoes nearby. A vendor caught me staring and said, “Questi sono l’estate!” These are summer! And he was right.
A Rainbow of Flavors and Shapes
Bell peppers—“peperoni” in Italian—are much more than a colorful sidekick. They come in all shapes and personalities: the squat Dutch ones perfect for stuffing, the long “corno di bue” (bull's horn) peppers that melt beautifully into stews, the sweet green “friggitelli” made for frying, and the robust red Asti giants, ideal for roasting.
What makes them special isn’t just the variety—it’s their versatility. Sweet or slightly bitter, depending on the color, peppers bring depth and personality to any dish. Yellow and orange ones have a mellow sweetness, reds are rich and intense, and greens? A little more edgy and herbaceous.
From Rustic Roasts to Elegant Bakes
One of my favorite ways to enjoy them is in baked rolls—a simple, rustic dish that turns into something magical. Roast the peppers until charred, strip away the skin, and roll them around grilled zucchini and fresh tomato wedges. Topped with olive oil and Parmesan, then baked until golden—these are a must-try either warm or at room temperature. And if you're feeling a little indulgent? Slip in an anchovy or a slice of ham for an extra kick.
And then there’s the rice-stuffed version, a classic in many Italian homes. Whole roasted peppers filled with herb-scented rice and finished with a drizzle of anchovy-infused oil. Whether served hot or chilled, they’re a crowd-pleaser.
For meat lovers, try guinea fowl with tricolor peppers and cannellini beans. It’s hearty, aromatic, and proof that peppers pair beautifully not just with veggies, but with poultry and even rabbit.
Shopping Tips from Italian Kitchens
To pick the perfect pepper, look for tight, glossy skin and a firm stem. Avoid wrinkles or softness—they mean the pepper’s past its prime. Italians often enjoy them raw in salads or quickly sautéed to keep the crunch, but for anyone with a sensitive stomach, roasting and peeling them is the way to go.
Want to go the extra mile? Try your hand at making caponata, a rich vegetable medley with peppers, eggplants, and tomatoes. Or pair them with tuna and anchovies for a Piedmontese flair. Some even turn them into jams or sauces to accompany meat dishes.
What About the Spicy Cousins?
Don’t confuse sweet bell peppers with their fiery cousins—the peperoncini piccanti. These little guys come with a warning label (or should!). The heat lives in the seeds, so remove them carefully. A soak in hot or cold water helps tame the fire if needed. Great in moderation, they can jazz up everything from pasta sauces to marinades.
Where to Taste Them in Italy
If you’re pepper-obsessed like I am, visit Carmagnola in Piedmont, home to one of Italy’s most celebrated pepper festivals. Or head to Naples for a street-side snack of fried friggitelli. And in Sicily, you’ll find peppers starring in caponate and “cianfotta” vegetable stews that capture the essence of southern summers.
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