Italian chili pepper of the species Capsicum annuum. It is also known as the Golden Greek pepper, Sweet Italian pepper, or Tuscan pepper. Like many other cultivars of Capsicum annuum, the friggitello requires fresh banana peppers warm climate with a lot of sunlight and is not tolerant of frost.
The seeds take 10 to 14 days to germinate, after which the plant will reach maturity in 70 to 80 days. It appreciates slightly rich and well-drained soils, but overfertilized soil will result in fewer fruits. Even though it is often pickled, the friggitello has a complex flavor which is appreciated most when it is eaten fresh. It lends itself very well to sautéing, stuffing and popping. They are also often served with kebab, such as İskender kebap. Pickled friggitelli can vary in color from bright yellow to bright yellow-green.
If pickled, friggitelli are sometimes briefly rinsed in cold water before serving to reduce the effects of the pickling brine on the taste. The Culinarian: A Kitchen Desk Reference. Not to be confused with pasilla. This article is about the chile pepper originating in Puebla, México.
For persons from Puebla, called Poblanos in Spanish, see Puebla. This article includes a list of general references, but it lacks sufficient corresponding inline citations. While poblanos tend to have a mild flavor, occasionally and unpredictably they can have significant heat. Different peppers from the same plant have been reported to vary substantially in heat intensity. The ripened red poblano is significantly hotter and more flavorful than the less ripe, green poblano.