Peperoni Papaccella a Filetti Saltati in Padella Sole e Terra del Vesuvio

Papaccella Pepper Fillets Sautéed with Capers and Olives in Extra-virgin Olive Oil

Ingredients:
Neapolitan Papaccella Pepper 80%
Extra-virgin Olive Oil
Sea salt
Salina capers
Casertan black olives
Pine nuts
Sultana – Origin: U.S.A./Cile
Garlic, oregano, chili pepper, acidifier: citric acid.
Sizes:

Additional information

Neapolitan Broccoli (Friariéllo)
Original Area of the Raw MaterialVesuvian/Pomigliano/Nola countryside - Italy
Nutritional IntakeVery high content of calcium, magnesium, phosphorus, iron. The fresh vegetable is rich in vitamin B (B1, B2), vitamin C and many flavonoids and derivates (like quercitine). It is characterized by bitterish taste thanks to glucosinolate, which is antioxidant for man and phyto-colouring for the plant.
Period of transformationFrom the second week of October to the first week of April
TriviaThe word “friariello” may derive from Castillan “friogrelos”, which means “winter broccoli”. Also, it might arise from “frijere”, which in Neapolitan means “to fry”. Anyway, there’s a strong connection between this vegetable and the city of Napoli: as a matter of fact, until the XVII century, Neapolitans were called “magnafoglie” (literally “leaf-eaters”), because of the intensive friarielli cultivation on the Vomero Hill (so called “ ‘o colle d’e friarielli, the friarielli’s hill), as well as for its wide culinary use, since this vegetable was poor and affordable to everyone.
Salina Caper
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Read morehttps://www.fondazioneslowfood.com/it/presidi-slow-food/cappero-di-salina/