Description
We transform only our best fresh peppers that we grow with care throughout the summer in our land of Alba, capital of the Langhe and Roero hills.
It ‘s a typical recipe that brings out the true taste of fresh peppers.
The peppers are cooked on the grill and put in jars to be manually covered with the best Italian extra virgin olive oil.
We use red and yellow peppers and sweet pepper varieties.
They are manufactured exclusively from fresh and kept them in olive oil make a great product ready to be enjoyed thanks to the high digestibility and fragrance.
They are excellent as an aperitif or as if cut stricioline starter at the “natural” or to enhance the flavor of traditional Piedmontese Bagna cauda covering them with our ready to be tasted after a brief spell in the oven to heat it all gently, or they can be ‘excellent base for your best recipes.
Elementary information
Name of the product: Grilled sweet peppers
Categort: Antipasti
Net weight: 320 g.
Ingredients: Peppers, extra virgin olive oil, wine vinegar, garlic.
Raw material (garlic)
Origin: Piemonte
Way of cultivation: organic certified
Climatic context of the harvest: dry
Date of the harvest: beginning june
Way of picking: by hand
Raw material (Sweet peppers)
Origin: Piemonte
Variety: Sweet peppers (Capsicum L.)
Way of cultivation: organic certified
Climatic context of the harvest: dry
Date of the harvest: from jume to September
Way of picking: by hand
Varietal characteristics
The pepper plant is part of the genus of the family Solanaceae, native to the Americas.
It seems that the name “Capsicum” comes from “capsa,” which means box, and owes its name to the particular shape of the fruit (a berry) that resembles a box with their own seeds.
It seems that originates in Brazil. And arrived in Europe around the year 500 after the discovery of the Americas.
The plant is a shrub with an upright habit, and has glossy green leaves, which may have a hair on the trunk and on the underside of the leaves, its flowers, white, single, appearing at the leaf axil, one per node.
It is normally eaten the fruit, a berry initially green hollow and fleshy, but fully ripe seeds turn yellow or red, in the pulp, seeds, round and flattened, but also in the placenta (the white inside) of the result is the “capsaicin”, an alkaloid which gives the characteristic spicy flavor to this vegetable.
The pepper is planted in a greenhouse around February, while the fruits can be harvested in summer and autumn.
Curiosity
of the same species are part of the chilli hot peppers …
The burning sensation you feel tasting the spicy peppers, not really there, in that there is an increase of temperature in our mouth.
Capsicin (an alkaloid which gives the characteristic spicy flavor to this vegetable) interacts only with some thermoreceptors in the mouth, stomach, that send a signal to the brain as if our mouths or our stomach “burn”.