PAPRIKA | PEPERONI ROSSO XL | GROTE GRILL PAPRIKA | SICILIE | PER STUK (GROOT)

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The best are polished, firm and a quite tight peel. There are different varieties: the most common distinction is between sweet and spicy and the colour. Red ones have a crunchy pulp, thick and sugary. They can be eaten raw in a salad or cooked. Peperonata, prepared in different ways depending on the Italian regions, is one of the dishes prepared with peppers. They can be roasted, stuffed or cooked with balsamic vinegar, as an excellent starter or as a side dish for boiled meat.

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