Sweet Bergamo Italian pepper


Roast peppers in cast iron skillet


The versatile sweet Dolce De Bergamo chile pepper can be utilized in both fresh and cooked applications. Its thin skin and flesh make it ideal for preparing blistered, fried in olive oil and served with sea salt as a finger food. In my version, after frying the peppers, I grilled some sourdough bread and served with blue cheese and katamata olives.

Blistered peppers can be utilized in pasta or sandwiches and atop pizza or egg preparations. In Italy the Sigaretta Dolce is traditionally used as a pickling pepper and prepared sotto aceto stye, utilized as a condiment. When fresh they can be chopped and added to salads or served whole as a crudité paired with cream based dips and cheeses. To store fresh peppers keep refrigerated and use within one to two weeks. 

As you can see, fruits are very long and often curled at the tip. Thin walled fruits can grow up to 12″ or even longer. Early maturing and very prolific. Compact plants (18 inches tall and wide). These peppers are sweet, but some have just a wee bit of spiciness. Called the “Cigarette Pepper”, this variety hails from Bergamo, Italy. 

Nearly seedless, except for near the stem, these make perfect snacks in the garden or in the kitchen. Sliced lengthwise, grill or stir fry them if you haven’t eaten them all fresh.

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