Peppers · rare
Marconi Rosso
A long, tapered Italian pepper that ripens to brilliant red and has a sweetness that you only get from properly vine-ripened peppers. The walls are thin enough to char on a griddle and the flavour is concentrated rather than watery. The one Italian gardeners grow.
in the kitchen
Peperonata
Slice the long peppers, slow-cook with onions, garlic, and tomatoes in olive oil until everything collapses into a sweet, jammy stew. Serve warm on bread, cold as a side, or stirred through pasta. Gets better the day after.
where to find the seeds
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more peppers to grow