An Italian sweet pepper producing high yields of fruit shaped like elongated cones. Can be used as a tapas pepper.


Capsicum annuum

An Italian sweet pepper bearing copious amounts of fruit early in the season. The fruit are shaped like elongated cones and grow to a length of about 10cm. They mature from green to red, but are traditionally used when still green. Used for frying in Italy, Friggitello may be at its best when treated like Padron and eaten whole as a mangetout. See ‘Additional Information’ for harvesting and cooking tips.

The medium tall plants can be grown either in the ground or 7.5 to 10 litre pots. The plants can be top heavy due to the weight of the fruit, so be sure to give them plenty of support so that they don’t fall over.


Approximate number of seed per pack: 20

Good for mangetout

Additional information

To eat as a mangetout

To eat Friggitello as a ‘mangetout’, do the following:
• Harvest immature, green fruit when they are 10 to 14cm long. At this stage, the seeds are still soft and pliable, and all the fruit will be heatless.
• Fry the fruit in hot oil until the skin blisters – we use British cold pressed rapeseed oil. The fruit spit and spatter, propelling hot oil from the pan, so be careful not to get burned.
• Scatter some salt over the fruit and eat them, seeds and all, while they are warm.
• Other varieties that can be eaten as mangetout are Padron, Sivri Biber, Bullet and Turkish Delight.