Italian Peppers
By recorded country of origin
Italian peppers run from the sweet frying types, friggitello and Corno di Toro, to the peperoncino of Calabria, small hot C. annuum chiles dried and crushed for pasta and sausage. Most are C. annuum. The modern Italian superhot scene has added C. chinense crosses of its own.
57 varieties in WikiPepper
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