Yellow and red peppers
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Yellow, red or green, i.e. not fully ripe, peppers are an authentic feast for the eyes and palate. Their intense colour, their unmistakable flavour and the sweetness that characterises their flesh makes them one of the most joyous vegetables on our tables. And despite the fact that their consumption is not as great as some more popular daily vegetables, their reputation has never been overlooked. For example, any nutritionist can confirm that a pepper contains a vitamin C content three times that of an orange (even more so in yellow pepper), and dozens of medical studies claim that peppers have strong antioxidant properties, able to prevent skin ageing and the onset of diseases such as Alzheimer's.

Background

The pepper came to Europe in 1493, as the dowry of Christopher Columbus's first trip to the New World. The Genoese navigator, during his stay in what was later named the Americas, was particularly impressed by the pungent taste of this unknown vegetable: he had come across a variety of Mexican chili pepper, probably a Habañero. Once landed in Europe, all the varieties of pepper and chilli grew instantly, and began to spread even into the Spanish colonies in Africa, replacing more expensive spices like pepper.

Cultivation and season

Pepper is a vegetable that does not need any special care to be cultivated: it requires mainly soil rich in potassium and calcium and in sandy ground, frequent but not abundant watering and constant exposure to the sun. In Italy, the climatic conditions ideal for developing the organoleptic and nutritional properties of pepper are found in Campania, from where our peppers originate, and in Sicily and parts of Veneto.
Do you want to know more about our red and yellow peppers? Contact us at info@cavallaroprodottiortofrutticoli.it
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