Friggitello or Friarello, the small and sweet pepper that has to be fried!
Origin
Friggitelli, also called Puparulilli and friarelli (careful, not friarielli with the “i”, those are rapini), are a pepper variety that belongs to the Solanaceae family. Originally from Mexico, and South America, they were imported in Europe by Spanish after the discovery of the new continent. Recognizable thanks to their longed shape, similar to the chili pepper one, and the sweet taste, they are cultivated now a day especially in the South of Italy, especially in Abruzzo, Puglia and Campania, where they are picked from June till September, when their color is bright green.
Cookit
Typical of the traditional Campania region cuisine, friggitelli are used to make many recipes: ideal to give some taste to pasta, pizza, frittatas, perfect as a meal by themselves, stuffed in the oven, or as a side dish with meat. The best way to taste them? Sautéed with oil, salt and eaten with no fork nor knife, just grab them and eat! Try them with a slice of homemade bread…so you can clean the dish with it afterwards!
Did you know
In Naples, friggitelli are called “Puparulilli d’o Sciummo ”, while in the rest of the Campania region this variety is called “Peperunciello e’ ciumm”. Both names are used to mark the parule, boggy territories next to canals and rivers, where this pepper grows.
