Origin, variety and colors

Explosion of taste and color, they originate from the Americas and were introduced to Europe by Spanish and Portuguese explorers. Appreciated all over the world, they exist in infinite types since the traditional ones are joined by new varieties or selected hybrids.

In Italy they are particularly widespread in central and southern regions such as Puglia, Campania, Lazio, Calabria, Sicily, Besides Veneto and Piedmont. From here, the most famous and prized varieties such as the pepper of Pontecorvo Dop cultivated in the province of Frosinone from the shape of a horn with a red and thin skin or Lucan pepper of Senise IGP, employee since the sixteenth century for the production of the famous bran peppers up to the small and tapered greens friggitelli, traditionally fried in a pan in Neapolitan cuisine. To the north, to report the Pat. Cuneo pepper of flattened shape with firm and firm pulp, approachable to the square pepper from Asti, up to the famous Carmagnola pepper, available in four types yellow or red (among the most widespread, the Corno or Lungo and the Quadrato).

Commonly in commerce we find the red, yellow and green peppers: the first have firm flesh and strong flavor, ideal for bruschetta or side dishes, while the latter are more juicy, tender and with a sweet taste. Beware of the green ones, which are nothing more than specimens that are not yet fully mature in the red and yellow variants, with a slightly sour taste, mainly used raw in salads.

Good … also for health

Peppers are particularly healthy vegetables thanks to the many beneficial properties. From a nutritional point of view, peppers are rich in water (92%) e low calorie (between 20 and 30 calories per 100 grams) making it an ideal food for those on a diet or under controlled regime. They contain vitamin A and E, but most of all C vitamin, especially in yellow peppers. There is no lack of important minerals such as magnesium, potassium and beta-carotene.

How to choose them

For the success of the recipe, the choice of peppers is essential at the time of purchase. In general, the main features to be verified are shiny and well-stretched skin, firm flesh to the touch, vibrant and vital color, full-bodied weight. If possible, avoid buying pre-packaged trays that do not allow the accurate selection of each piece. Stored in the lower part of the refrigerator in an open plastic bag, the peppers last up to a week.

Browse the gallery to find 50 recipes with peppers

Browse the gallery