Heat Level: Very mild, often considered heatless, more like a capsicum (bell pepper) than a traditional hot chili. Reports of an occasional spicy fruit are rare.
Appearance: The fruit is long and tapered, typically around 15 cm (6 inches) in length. It grows as a pale green pepper and ripens to a bright, shiny red.
Origin: It is an Italian heirloom variety named after the Lombardy (Lombardia) region in Northern Italy, where it was first widely grown in Europe.
Usage: It is versatile and widely used in Mediterranean cuisine. Common uses include:
Pickling or preserving in oil (traditionally in its green stage).
Eating fresh in salads or as an antipasto.
Stuffing with cheese and grilling.
Adding to pasta or pizza dishes for flavour without intense heat.
Heat Level: Very mild, often considered heatless, more like a capsicum (bell pepper) than a traditional hot chili. Reports of an occasional spicy fruit are rare.
Appearance: The fruit is long and tapered, typically around 15 cm (6 inches) in length. It grows as a pale green pepper and ripens to a bright, shiny red.
Origin: It is an Italian heirloom variety named after the Lombardy (Lombardia) region in Northern Italy, where it was first widely grown in Europe.
Usage: It is versatile and widely used in Mediterranean cuisine. Common uses include:
Pickling or preserving in oil (traditionally in its green stage).
Eating fresh in salads or as an antipasto.
Stuffing with cheese and grilling.
Adding to pasta or pizza dishes for flavour without intense heat.
