Yellow Papaccella from Napoli (Capsicum annuum)

Papaccella Riccia Napolitana - Yellow Pepper (Capsicum annuum): Neapolitan pepper in its rarest, yellow version. It boasts a flattened, ribbed shape, (it is actually called "curly" in Italian), it has thick skin, and fleshy pulp. This variety is no bigger than 8-10 cm in diameter and has a sweet taste; not too spicy, but with an intense, fresh aroma. In the south, they can be sown until the beginning of July, followed by a November harvest. This is an Italian excellence part of Presidio Slow Food.

Papaccella in the kitchen

It can be eaten fresh, roasted, sautéed in a pan,  baked, stuffed with the classic Neapolitan stuffing of tuna or savoury anchovies, olives, bread crumbs, raisins, pine nuts, piennolo cherry tomatoes and capers.
 The berries preserved under red wine vinegar represent the main ingredient of the Rinforzo Salad, a typical dish of the Neapolitan Christmas festivities.