Italian frying pepper? - Page 2

svalli · February 17, 2006

I grew Yellow Marconi and Giant Marconi last year and we loved them. We ate a lot of them in salads, since they were so sweet and produced better than my other sweet ones.

Grub · February 18, 2006

Thanks, Svalli,
I have and intend sowing Marconi next season. I love positive feedback.

Grub

Julie · February 21, 2006

If you're looking for productivity, we grew out Centinel and Nardello side by side, and Centinel produced 3 peppers for every 2 Nardellos. Centinel wasn't as sweet as Nardello, but had an excellent flavor of its own.

bmckay · March 12, 2006

In Italy frying peppers are a type pepper pretty much limited to the southern provinces (puglia, campagna, molise, etc). They are a smallish (4-5" long, 34/-1" wide) slightly tapered pepper, light or dark green when unripe, brilliant red when ripe, have a very thin skin & are incredibly sweet.

Each province has their own variation. In campagna, it is friariello napoleatano (friariello [friggitello in standard Italian] for frier & napoleatano for naples); friariello barese in Puglia, etc). Plants are bushy and heavy producers.

Here in the US, there is a pepper popular in the Upper Midwest called Melrose which is an Italian frier brought to the US by migrants from Southern Italy and it became widely popular in the Chicago area.

It does not get much better than frying some potato, onion and peppers at the height of the season.

Bill McKay

Goddessemer6 · March 30, 2006

It's good to see my choices of peppers I'm growing out this year come with high recomendations! I'll be doing Jimmy Nardello and Marconi Red for the first time along side a couple of bells. No hot peppers for me, but I have started about six jalapenos for my grandpa.

He asked me to start some bells for him too, but I've started some Marconi Reds instead...shhh, nobody tell my grandpa that I'm replacing his wally world hybrids with heirlooms...LOL

honu · March 30, 2006

I'm so happy to hear the good reviews of Jimmy Nardello, since I am waiting for my Sandhill order to arrive. Is it tasty eaten raw?

darlochileman · March 31, 2006

Hi Guys,

Weve been working on putting something together on this topic and you may find the following link useful (not yet live):

http://www.thechileman.org/cooking_italian.php

Mark

Organic_Nut · May 14, 2006

how do these compare with the Lipstick from Johnny's.

I always grew the Lipstick. but started late this year and dont have any.

maybe Lipstick is thicker than Jimmy Nardellos
.

Organic_Nut · May 21, 2006

yep

I have to get some of these italian peppers for next year. I wonder if any of them have a bit of a bite. but then I could use the New Mexico type.

timcunningham · May 27, 2006

Darn it guys! You have gone and done it again!

After reading this thread, guess what showed up on my front porch from Seedsavers.org? Guess?

The SSE Pepper Transplant Sampler:
http://seedsavers.org/prodinfo.asp?number=1291T

Which includes Jimmy Nardello's, Black Hungarian, Buran, Garden Sunshine, King of the North and Orange Bell.

This gardening thing is getting as costly as my wife's shoe habit!

**Mischka** · May 30, 2006

Quote:

Originally Posted by timcunningham

Darn it guys! You have gone and done it again!
This gardening thing is getting as costly as my wife's shoe habit!

...but the peppers are SO much tastier than womens' shoes!

I can't wait for my Jimmy Nardellos...fry them up with some sweet sausage - Heaven.

**coronabarb** · May 30, 2006

I have been growing a frying pepper the last few years called Beaver Dam. It matures red and has a bit of heat to it. I got the seeds from the SSE yearbook and it is one of the peppers I bag to save seeds to offer at SSE. I gotta say, it is yummy fried up on a sandwich.

I'll offer seeds later this year if I get enough saved up.

montanamato · May 31, 2006

Barb...I have been wanting to try Beaver Dam for awhile, I am glad you give it good marks...

Sadly, my Jimmy Nardello's looked too puny and I tossed them. I do have 3 other Italian style frying peppers and the Tolli's has already set fruit in a container...Yeah ha.

Jeanne

Reign · May 31, 2006

Black Hungarian is so pretty. Last year I gave it a nice pot on the patio. I totally forgot to start seeds for it this season. Didn't notice until I was planting pots and couldn't find BH seedlings.

You know...I had Mischka pegged as a vegetarian. I'm almost disappointed....or something.

But sausage and peppers are heavenly.

WVTomatoMan · June 26, 2006

I think Jimmy Nardello really shines when you let it turn red. IMHO it doesn't taste nearly as good at the green stage.

Randy

February 18, 2006	#17
Grub Tomatovillian™ Join Date: Jan 2006 Location: Sydney, Australia Posts: 2,722	Thanks. Thanks, Svalli, I have and intend sowing Marconi next season. I love positive feedback. Grub

February 21, 2006	#18
Julie Tomatovillian™ Join Date: Jan 2006 Location: Kentucky Posts: 1	Italian Frying Pepper? If you're looking for productivity, we grew out Centinel and Nardello side by side, and Centinel produced 3 peppers for every 2 Nardellos. Centinel wasn't as sweet as Nardello, but had an excellent flavor of its own.

March 12, 2006	#19
bmckay Tomatovillian™ Join Date: Mar 2006 Location: Massachusetts Posts: 2	Italian Frying Peppers In Italy frying peppers are a type pepper pretty much limited to the southern provinces (puglia, campagna, molise, etc). They are a smallish (4-5" long, 34/-1" wide) slightly tapered pepper, light or dark green when unripe, brilliant red when ripe, have a very thin skin & are incredibly sweet. Each province has their own variation. In campagna, it is friariello napoleatano (friariello [friggitello in standard Italian] for frier & napoleatano for naples); friariello barese in Puglia, etc). Plants are bushy and heavy producers. Here in the US, there is a pepper popular in the Upper Midwest called Melrose which is an Italian frier brought to the US by migrants from Southern Italy and it became widely popular in the Chicago area. It does not get much better than frying some potato, onion and peppers at the height of the season. Bill McKay __________________ Bill McKay, Seeds from Italy

March 30, 2006	#20
Goddessemer6 Tomatovillian™ Join Date: Jan 2006 Location: NV zone9a Posts: 134	It's good to see my choices of peppers I'm growing out this year come with high recomendations! I'll be doing Jimmy Nardello and Marconi Red for the first time along side a couple of bells. No hot peppers for me, but I have started about six jalapenos for my grandpa. He asked me to start some bells for him too, but I've started some Marconi Reds instead...shhh, nobody tell my grandpa that I'm replacing his wally world hybrids with heirlooms...LOL __________________ ~Rose The beauty of being human is the ability to choose compassion over cruelty!

March 31, 2006	#22
darlochileman Tomatovillian™ Join Date: Mar 2006 Location: UK Posts: 37	Hi Guys, Weve been working on putting something together on this topic and you may find the following link useful (not yet live): http://www.thechileman.org/cooking_italian.php Mark __________________ Mark

February 17, 2006	#16
svalli Tomatovillian™ Join Date: Feb 2006 Location: Vaasa, Finland, latitude N 63° Posts: 838	I grew Yellow Marconi and Giant Marconi last year and we loved them. We ate a lot of them in salads, since they were so sweet and produced better than my other sweet ones.

March 30, 2006	#21
honu Tomatovillian™ Join Date: Feb 2006 Location: Hawaii Posts: 270	I'm so happy to hear the good reviews of Jimmy Nardello, since I am waiting for my Sandhill order to arrive. Is it tasty eaten raw?

May 14, 2006	#23
Organic_Nut Tomatovillian™ Join Date: May 2006 Location: Mass Zone 5 495 @ Rt 2 Posts: 60	how do these compare with the Lipstick from Johnny's. I always grew the Lipstick. but started late this year and dont have any. maybe Lipstick is thicker than Jimmy Nardellos .

May 21, 2006	#24
Organic_Nut Tomatovillian™ Join Date: May 2006 Location: Mass Zone 5 495 @ Rt 2 Posts: 60	yep I have to get some of these italian peppers for next year. I wonder if any of them have a bit of a bite. but then I could use the New Mexico type.

May 27, 2006	#25
timcunningham Tomatovillian™ Join Date: Feb 2006 Location: Middle Georgia Posts: 241	Darn it guys! You have gone and done it again! After reading this thread, guess what showed up on my front porch from Seedsavers.org? Guess? The SSE Pepper Transplant Sampler: http://seedsavers.org/prodinfo.asp?number=1291T Which includes Jimmy Nardello's, Black Hungarian, Buran, Garden Sunshine, King of the North and Orange Bell. This gardening thing is getting as costly as my wife's shoe habit! __________________ Visit my site: tomatoindex.com a database of over 2700 varieties. Vote for your favorite.

May 30, 2006	#27
coronabarb Tomatoville® Recipe Keeper Join Date: Jan 2006 Location: Roseburg, Oregon - zone 7 Posts: 2,821	I have been growing a frying pepper the last few years called Beaver Dam. It matures red and has a bit of heat to it. I got the seeds from the SSE yearbook and it is one of the peppers I bag to save seeds to offer at SSE. I gotta say, it is yummy fried up on a sandwich. I'll offer seeds later this year if I get enough saved up. __________________ Corona~Barb Now an Oregon gal

May 31, 2006	#28
montanamato Tomatovillian™ Join Date: Jan 2006 Location: Montana Posts: 1,038	Barb...I have been wanting to try Beaver Dam for awhile, I am glad you give it good marks... Sadly, my Jimmy Nardello's looked too puny and I tossed them. I do have 3 other Italian style frying peppers and the Tolli's has already set fruit in a container...Yeah ha. Jeanne

May 31, 2006	#29
Reign Tomatovillian™ Join Date: Mar 2006 Location: NY Posts: 130	Black Hungarian is so pretty. Last year I gave it a nice pot on the patio. I totally forgot to start seeds for it this season. Didn't notice until I was planting pots and couldn't find BH seedlings. You know...I had Mischka pegged as a vegetarian. I'm almost disappointed....or something. But sausage and peppers are heavenly.

June 26, 2006	#30
WVTomatoMan Tomatovillian™ Join Date: Jun 2006 Location: West Virginia - Zone 6 Posts: 594	I think Jimmy Nardello really shines when you let it turn red. IMHO it doesn't taste nearly as good at the green stage. Randy