Organic Friggitelli Peppers

The small green sweet pepper of Neapolitan tradition, prince of the pan and of Southern cuisine

Thin, sweet, crunchy: the friggitello is the vegetable of the Mediterranean summer, a protagonist of the tables of Southern Italy for four centuries.

Organic Friggitell Peppers: Authenticity and Artisanal Flavor

I Organic Friggitelli Peppers They are a small, delicious variety of sweet Capsicum with a rounded shape. elongated and thin, From delicate skin and fleshy pulp, characterized by a bright green color (when fully ripe it can turn yellow-pink). The name itself — “friggitello” — he tells his story gastronomic vocation: born to be pan-fried with oil and garlic, according to the great peasant tradition of Southern Italy. Its tender skin does not require the peeling typical of large peppers, the pulp is sweet and never bitter, the cooking is very quick (5-7 minutes in the pan) and the flavor is delicate and pleasant, perfect even for those who don't like the more demanding large peppers. From certified organic cultivation, without pesticides or chemical residues, harvested in full season: the Friggitello is thesymbolic vegetable of the southern summer, a small masterpiece of Mediterranean biodiversity.
 
 
 

The roots of Friggitello lie in eighteenth-century Neapolitan cuisine.

I friggitelli peppers have been introduced into the territories of the Kingdom of Naples between 16th and 18th centuries, when the pepper—arrived from the Americas with Christopher Columbus in 1493—began to be selected in multiple varieties suited to the different Mediterranean terroirs. Among these, Campanian horticulturists developed the small, sweet, thin-skinned variety perfect for pan frying: thus was born the friggitello, which soon became a cornerstone of Neapolitan cuisine. It is important to distinguish the friggitello (small sweet pepper) from Neapolitan broccoli rabe (in dialect, synonymous with turnip top — a completely different vegetable): confusion between the two terms is frequent, but in Neapolitan cuisine “sausage and broccoli rabe” indicates sausage with turnip tops, while friggitelli peppers are the protagonists of other iconic preparations. Spanish cuisine has a very famous sister variety: the Pepper of Galicia, which is very similar to the friggitello (with the curious difference that some specimens are occasionally spicy — hence the Galician saying “Padrón's pementos, some are spicy and others are non” = “Padrón chillies, some are spicy, some aren’t”). Italian friggitelliinstead, they are always sweet and never spicy: a safety measure for the consumer. Today, friggitelli are grown throughout the world. Central-Southern Italy (Campania, Lazio, Sicily, Calabria, Puglia, Basilicata) and represent a small excellence of the poor Mediterranean cuisine, capable of transforming a few ingredients into memorable dishes.
 
 
 

Choosing Friggitelli means choosing lightness and digestibility

The Friggitello inherits from the family of Capsicum un excellent nutritional profile: very rich in Vitamin C (About 100 mg per 100 g, more than an orange!), provides Vitamin A in the form of beta-carotene, B vitamins, Vitamin K, quercetin (anti-inflammatory flavonoid) and others antioxidant polyphenols. It Contains Potassium, Magnesium, Iron, dietary fibers and a small percentage of capsanthin (unique carotenoid of peppers). There thin peel , tender pulp make it particularly digestible — significant advantage over large peppers, which some consumers have difficulty digesting. The content of water is high (over 90%), which makes it low calorie (about 25 kcal per 100 g) and dissettant. Does NOT contain capsaicin: it's a pepper sweet and never spicy, also suitable for children and those who cannot tolerate spicy food. Naturally vegan, gluten free, perfect for any diet.
 
 
 

How to Best Use: Organic Friggitelli Peppers

• Neapolitan-Style Pan-Fried Friggitelli: The Absolute Classic
  Use historically elected for the Friggitello it is the pan-fried with oil and garlicA quick, simple, and delicious preparation. Wash 500g of friggitelli peppers, dry them, and leave them whole with the stems. In a large pan, heat extra virgin olive oil with 2 cloves of Fresh Garlic (or, for more daring variations, Black Garlic (in slices), add the peppers and cook them over a high heat for 5 7-minute, stirring occasionally until they soften and brown slightly. Add salt only at the end of cooking. For the classic Neapolitan version, completed with a pinch of organic Sicilian chili pepper and a few drops of vinegar. Splendid as meat side dish grilled, second courses of fish, And as perfect company of the great Organic Sausage from Tuscia or of Dry Cured Sausage —a traditional peasant combination.
• PIZZA, BRUSCHETTE AND NEAPOLITAN CUISINE
  Friggitelli are an ingredient identity of Neapolitan pizza: the classic pizza with peppers and sausage It is a pillar of Neapolitan tradition — based on San Marzano tomatoes + Organic Fiordilatte Mozzarella + precooked peppers + crumbled sausage. Wonderful on bruschetta hot semi-wholemeal country bread, accompanied by Lazio buffalo burrata o Organic Buffalo Mozzarella. Excellent as topping for hot sandwiches: homemade bread + sautéed peppers + mozzarella + a few slices of baked ham = a memorable Sunday sandwich. Even in the pasta: linguine with friggitelli + anchovies + toasted breadcrumbs (a “poor man’s” version of a Southern Italian first course), penne with friggitelli + bacon + pecorino cheese.
• STUFFED, BAKED AND PRESERVED
  Friggitelli lend themselves splendidly to more elaborate preparations. For cheese-stuffed peppers: cut each pepper in half, fill with a teaspoon of ricotta + tuna + capers + pine nuts + raisins, bake at 180°C for 15 minutes — a memorable Sicilian appetizer. Alternatively, you can fill the fryers with organic stracchino and sausage and bake at 180°C for 20 minutes. Simple baked: arrange the whole friggitelli in a baking dish, season with EVO oil + garlic + cherry tomatoes + black olives + capers, bake at 200°C for 20 minutes = perfect Mediterranean side dish. For the long-term preservation, the friggitelli are splendid in oilBlanched in white vinegar, dried and immersed in extra virgin olive oil with garlic, bay leaves and peppercorns (they last up to 6 months). Also delicious frozen whole for quick winter dishes. Finally, try them as an accompaniment to omelettesin summer cold pasta with cherry tomatoes and mozzarella, or as crostini seasoning as an appetizer.

Ingredients

Friggitelli Peppers (Capsicum annuum) fresh seasonal products, from certified organic farming.
 
 
 

Storage and Cleaning

Store Friggitelli in refrigerator in the vegetable compartment, preferably in perforated bags or ventilated containers, at room temperature 4-8 °C: they are preserved 4 6-days While maintaining their crunchiness and aroma, their thin skin makes them slightly more perishable than larger peppers. ideally consume them within a few days dall'acquisto. Don't wash them before storing them: humidity accelerates deterioration. Wash them thoroughly Before using, rinse under running water and dry with a tea towel. For traditional pan-frying, it is preferable cook them whole with the stalk: the heat makes them sag naturally, developing the characteristic aroma. baked or stuffed, remove the stalk and the internal seeds. long-term preservation, friggitelli are ideal for: freezing (washed, dried and frozen whole, they last 6-8 months); in oil (blanched, dried and immersed in EVO oil with aromas); drying in the sun or in a dryer (for aromatic powders).
 
 
 

Nutritional Values ​​(indicative average values ​​per 100g of fresh product)

• Energy: 105 kJ / 25 kcal
• Fat: 0,3 g (of which saturated fatty acids: 0 g)
• Carbohydrates: 4,8 g (of which sugars: 3,9 g)
• Fiber: 1,8 g
• Protein: 1 g
• Salt: 0,01 g
• Vitamin C: 100 mg (more than an orange)

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