This long, thin-skinned frying pepper dries easily and has such a rich flavor that this variety has been placed in "The Ark of Taste" by the Slow Food organization. Ripens a deep red, is very prolific, and does well in most areas.
The peppers are altogether delicious, whether cooked in a little olive oil, grilled, chopped, sauteed with other vegetables, or used raw in salsas and salads. These peppers are perfect for pickling or drying.
An almost uncanny sweet, fruity flavor makes these peppers tempting and delightful eaten straight off the plant, but traditional Italian cuisine typically uses them for frying. Jimmy Nardello's has consistently been one of the first peppers in our trials to ripen, beginning green and ripening to red.
It takes its name from seed saver Jimmy Nardello, who brought the seeds from Italy while immigrating to Connecticut in 1887. This sweet pepper matures in 80-90 days from transplant, its fruits are 10-12” long and the plants can reach 24”.
Given to SSE by Jimmy Nardello whose mother brought the seeds to the U.S. when she immigrated with her husband Guiseppe from the Basilicata region of Italy in 1887. One of the very best for frying, delicious roasted apple flavor.
Jimmy Nardello 75 days — 'Jimmy Nardello' is a sweet Italian frying-type pepper whose plants are semi-compact, reach about twenty-four inches in height, and are very productive for their size. The fruits …
Also sold as 'Jimmy Nardello's Sweet Italian Frying Pepper'. Jimmy Nardello, who lived in Maugatuck Connecticut until his death in 1983. His family had been growing these peppers in that region since Jimmy's mother brought the seeds with her from Italy to the U.S. in 1887. Positive: On Mar 31, 2006, Suze_ from (Zone 7b) wrote: Great sweet flavor.
90 days. Capsicum annuum. Plant produces high yields of 8" long 1" wide sweet peppers. Peppers turn from green to bright red when mature. This is one of the sweetest non-bell variety on the market. Excellent for salads, cooking, and stir fry.
