Papaccelline Piccanti Farcite con Tonno in olio di semi di Girasole Sole e Terra del Vesuvio

Spicy Papaccella Peppers Stuffed with Tuna, Olives and Capers in Sunflower oil

Papaccella peppers 60%
Tuna (FAO Area 37/51)
Salina capers
Green olives
Sunflower oil
Sea salt
White vinegar
Garlic, chili pepper, persley, acidifier: citric acid
Category: Special recipes

Additional information

Spicy Papaccellina Pepper
History of originsPomigliano/Brusciano countryside – Italy.
Nutritional IntakeVegetable with good content of potassium, phosphorous, magnesium, zinc, iron, selenium and sodium. The fresh vegetable is rich in glucose, sucrose and soluble fiber, vitamin A, B6, E, J, K1 carotenoids like β-carotene, capsanthin, capsorubin, lutein and zeaxanthin. Among the antioxidants, we have a good amount of polyphenols like ellagic acid. Capsaicin (1,5% weight) gives spiciness to its seeds.
Period of transformationFrom the second week of August to the third week of September
TriviaThe ethymological development of this little pepper’s name derives from vulgar Latin:
“pipiricella” (little pepper)> paparicella>paparcella>papacella, up to the current name “papaccella”.
Salina Caper
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