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Tenerello Neapolitan Friggitello Pepper Seeds
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Conical, elongated, deep green peppers about 12 cm long, with thin, tender flesh and high digestibility. A classic Neapolitan variety, ideal fried or pan-cooked.
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- Tenerello Neapolitan Friggitello Pepper
- The Tenerello Neapolitan Friggitello Pepper Plant
- How to Sow Tenerello Neapolitan Friggitello Pepper
- How to Grow Tenerello Neapolitan Friggitello Pepper
- Tips for Growing Tenerello Neapolitan Friggitello Pepper
- Diseases and Pests of the Tenerello Neapolitan Friggitello Pepper
- Properties of the Tenerello Neapolitan Friggitello Pepper
- Nutritional Values of the Tenerello Neapolitan Friggitello Pepper (per 100 g)
Tenerello Neapolitan Friggitello Pepper
The Tenerello Neapolitan Friggitello Pepper, known in Campania as "puparulillo 'e ciummo", produces conical, elongated peppers about 12 cm long, deep green in color. The flesh is thin, tender and has a lingering aroma, particularly valued for its high digestibility, typical of the varieties grown in the Sarno river plain between Naples and Salerno.
The Tenerello Neapolitan Friggitello Pepper Plant
Its botanical name is Capsicum annuum, belonging to the Solanaceae family. The plant has a tall, heavily branched, highly productive habit, with short internodes typical of friggitello-type varieties.
The fruits are harvested while still slightly unripe, when their color is bright green and the skin still thin and tender, the trait that gives the "tenerello" variety its name.
How to Sow Tenerello Neapolitan Friggitello Pepper
Sowing takes place in a protected seedbed between February and March, keeping the soil at a temperature of 20-30°C. Transplanting takes place once the seedlings reach 15-20 cm in height, spacing plants about 80 cm apart.
How to Grow Tenerello Neapolitan Friggitello Pepper
The Tenerello Neapolitan Friggitello Pepper adapts well to both greenhouse and open-field growing, as well as container growing on a balcony or terrace. It prefers fertile, well-drained soil, in a sunny position.
Drip irrigation is recommended for better water management, as it avoids wetting the foliage and reduces disease risk. Constantly removing weeds is important, as they are a source of many plant diseases.
Tips for Growing Tenerello Neapolitan Friggitello Pepper
Harvest takes place from July to September, while the fruits are still green and tender, ideal for frying or pan-cooking. Topping the plant two leaves above the developing fruits helps improve their size, while limited flower removal encourages fruit swelling.
Diseases and Pests of the Tenerello Neapolitan Friggitello Pepper
Like other pepper varieties, it can be subject to attacks by aphids and red spider mites, controllable with natural garlic or nettle macerates. Using mulch, white plastic film on top and black underneath or straw layers, helps contain weeds and reduce the risk of fungal diseases.
Properties of the Tenerello Neapolitan Friggitello Pepper
The Tenerello Neapolitan Friggitello Pepper is rich in vitamin C, beta-carotene and natural antioxidants, with a low calorie content. It is especially known for its high digestibility, making it suitable for frequent consumption even pan-cooked.
Nutritional Values of the Tenerello Neapolitan Friggitello Pepper (per 100 g)
- Calories: 24 kcal
- Protein: 1.0 g
- Fat: 0.2 g
- Carbohydrates: 4.3 g
- Fiber: 1.7 g
- Vitamin C: 120 mg
- Potassium: 200 mg