Organic Neapolitan Papacella 800g

Neapolitan Papacella GREEN

THE COLOR MAY VARY ACCORDING TO THE SEASON
GREEN; RED; YELLOW

being of natural agriculture, the dimensions also change

The Neapolitan papacella

It is a typical pepper of Neapolitan cuisine, with a delicate and sweet flavour.

1. Shape: the papacella has a typical flat shape, with a thin and smooth green, red and yellow skin.

2. Use in the kitchen: papacella is used in numerous recipes of Neapolitan cuisine, especially for the preparation of appetizers, salads, sauces, fillings, fries and as a side dish.

3. Beneficial properties: papacella is a vegetable rich in vitamins and mineral salts, in particular vitamin C, potassium and iron, and is also a valid ally for digestion thanks to its fiber content.

What is Neapolitan papacella?

With small berries, a little flattened and ribbed (that's why they are called curly), very fleshy and very tasty: ideal for traditional pickled or oil-preserved preserves.

The sweetness of the pulp is the peculiar element that distinguishes the papaccella from other varieties of similar appearance but with a decidedly spicy taste.

The scent is particularly intense, with fresh and herbaceous notes.

Papacella Neapolitan Presidium Slow Food

The gardens in which papaccella (the parule) were once cultivated were located in particular in the vicinity of Brusciano, where many inhabitants have the surname “Papaccio”.

The crops were located near farms intended for the production of the vinegar necessary for conservation: the vinegar was usually obtained from so-called piccirillo wine, a red wine obtained from vines cultivated with trees (ie resting on live trees arranged in rows), sour and low in alcohol, to be consumed immediately after the harvest.

The ciutunaro, so in dialect the person who produced the preserves was called, took care of dipping peppers and other garden products in vinegar inside the so-called rancelloni, a sort of wooden barrels that could contain up to 150 kilos of whole papaccelle, never fillets.

PAPACELLE IN THE KITCHEN

Papaccelle can be eaten fresh, roasted, sautéed, or baked, stuffed with the classic filling of tuna or salted anchovies, olives, breadcrumbs, raisins, pine nuts, piennolo tomatoes and capers.

Papacelle preserved in red wine vinegar instead they represent the main ingredient of the beef salad, typical dish of the Neapolitan Christmas holidays.

Follow us on Instagram for lots of news @alpassofood

We answer all your questions about WHATSAPP

Organic Ortuso, Rome (RM) LAZIO