Neapolitan Papaccella in vinegar

TRADITION

Vesuvius area is synonym of extraordinary microclimate. The volcano side and its slopes are covered by a dark ground very rich in minerals. Together with the sea breezes and the exposure to sun they create the perfect habitat for cultivations. Products symbols of this area are the famous Piennolo Tomatoes but also the grape varieties and the fruit trees.

A particular kind of pepper, known as “Papacella” in the Neapolitan dialect, dominates in the Parthenopean kitchens. Its characteristics make it the ideal combination for pork meat based dishes. It has the shape of a horn and its dimensions are very reduced in comparison to the standard peppers. Its main strength is its sweet taste with herbaceous aromas. It is crowding the Neapolitan markets starting from the month of July and is recognizable both for the reduced dimensions (8-10 cm) and for the colours that go from yellow to green and to purplish red.

It is ideal to use it to make preserved foods in oil or vinegar and in the inevitable Christmas Salad called “di rinforzo”.

NUTRITIONAL INFORMATION FOR 100 G OF PRODUCT

                                                               Energy (kcal)      196

                                                               Energy (kj)          820

                                                               Fats (g) 18,0 of which saturated 4,0

                                                               Carbohydrates (g)7,0 of which sugars                                                                7,0

                                                               Fibres (g)             1,7

                                                               Proteins (g)           1,0

                                                               Salt (g)                 0,75