Pepper Friggitello, an Italian heirloom and AGM award winner, produces delicious, slim, bulls horn type fruits. Traditionally these are cooked while still green, though you can let them ripen to red if you prefer your peppers in a salad. They are wonderfully versatile and can be fried, pickled, stuffed, grilled or roasted on your barbeque. One extra delight is that sweetness can vary with growing conditions, and every so often you may get a fruit with a surprising little kick of heat. To be an AGM winner means that this variety has been outstanding in trials, reliable and with great garden performance SOW: start by sowing indoors or under glass in March/April, seed depth 5mm. Peppers like to be grown with protection although in warmer areas you can try planting out in a sheltered sunny spot after about 8 weeks but delay planting until all frost risk has passed. GROW: you can put 4-5 plants in a grow bag by staggering them. They will also grow in containers or in the soil. Friggitello plants can grow over 1m tall and may need canes for support. Fruits ripen from green to red. Peppers can continue growing into the autumn, protect with fleece if frost is likely. ENJOY: in Italy this variety is often grilled or fried whole, drizzled with a little olive oil. Simple, and absolutely delicious.
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