From Fedco Seeds: This thin-walled 8" frying pepper has won many converts. The long curved tapering pointed fruits turn deep red with shiny wrinkled skin when ripe. Pleasing sweet mild flavor, good raw, in stir-fries and, especially, fried. According to Nardello family relative Patty Ruprecht of Pownal, Maine, “the only way to eat them is to string them, dry them, fry them and salt them.” Eat them plain or “better still as a sandwich on Italian bread with a slice of provolone.” Listed on Slow Food’s Ark of Taste. Brought to Connecticut from the village of Ruoti in the Basilicata region of southern Italy in 1887 by Jimmy Nardello’s mother.