This heirloom variety is a superb frying pepper that was brought from Italy years ago. The 4-inch fruit turns brilliant-red and starts producing early — flavorful and sweet. Great fried or fresh, a true Italian variety that seems to have been widely grown in the Chicago area. (70-90 days from transplant)
Start seeds indoors 8 to 10 weeks before last frost date of spring. Surface sow or barely cover the seeds, which benefit from the light to speed germination. Keep seed-trays warm and do not allow to dry out. When sprouts appear, move to a sunny window or grow light.
Set out well-developed transplants after last frost date when weather is warm. Peppers need rich soil and can be harvested green or ripe.