Description
In the late 1800s, Giuseppe and Angella Nardiello are said to have grown this pepper in their home garden in the Basilicata region of southern Italy.
They brought the seeds with them when they migrated to America, settling in Naugatuck, Connecticut. Their neighbors soon enjoyed this Italian heirloom, too, but the family had no name for it. So they called it Jimmy Nardello, after their fourth son.
Despite looking like a hot pepper, Jimmy Nardello peppers are completely heatless. They have thin skin, so they aren’t tough or chewy, making them perfect for snacking or frying. Their flavor is similar to that of a fresh red bell pepper, but even sweeter.
They can be chopped fresh for salads, fried with other veggies, roasted and seasoned, blended into mild salsas or even pickled.
—From Pepper Geek
