We have one Giuseppe Nardello to thank for this spectacularly tasty sweet frying pepper. From the small village of Ruoti in the Basilicata region of southern Italy, Giuseppe brought this heirloom pepper to the states, where it was introduced in 1887. Grazie, Giuseppe! All season long the low-growing 20-24" plants produce loads and loads of long, thin peppers, up to 10" long. The peppers are altogether delicious, whether cooked in a little olive oil, grilled, chopped, sauteed with other vegetables, or used raw in salsas and salads. These peppers are perfect for pickling or drying.