{"id":1721,"date":"2021-01-07T14:15:26","date_gmt":"2021-01-07T14:15:26","guid":{"rendered":"https:\/\/ristogala.net\/prodotto\/peperoni-dolci\/"},"modified":"2021-03-19T13:17:00","modified_gmt":"2021-03-19T13:17:00","slug":"sweet-pepper-2","status":"publish","type":"product","link":"https:\/\/ristogala.net\/en\/prodotto\/sweet-pepper-2\/","title":{"rendered":"Sweet pepper"},"content":{"rendered":"

The sweet pepper<\/strong> is a herbaceous plant in the Solanaceae family with picciolate leaves, white flowers and berry-like fruit, hollow inside except for the seeds. It apparently originated in Brazil, and was undoubtedly brought to Europe after the discovery of America.<\/p>\n

Peppers can be divided into sweet and spicy, the latter belonging to the Frutescens family and used primarily as a condiment.<\/p>\n

Sweet peppers fall into at least four groups, depending on the shape: square, ox heart, “popone” and horn-shaped (including the Naples green variety, friarello).<\/p>\n","protected":false},"excerpt":{"rendered":"

Peppers took some time to be accepted in Italian cuisine, as they were considered a vulgar food. One of the first varieties to find success in the kitchen was the sweet green horn-shaped pepper eaten in Naples fried and salted or barbecued; in Campania this type is still called friarello (from the Neapolitan frijere – to fry – and not to be confused with “friariello”, winter broccoli). In the rest of Italy the same variety is known as friggitello.<\/p>\n","protected":false},"featured_media":891,"template":"","meta":[],"yoast_head":"\nSweet pepper - Risto Gala<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ristogala.net\/en\/prodotto\/sweet-pepper-2\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sweet pepper - Risto Gala\" \/>\n<meta property=\"og:description\" content=\"Peppers took some time to be accepted in Italian cuisine, as they were considered a vulgar food. One of the first varieties to find success in the kitchen was the sweet green horn-shaped pepper eaten in Naples fried and salted or barbecued; in Campania this type is still called friarello (from the Neapolitan frijere - to fry - and not to be confused with "friariello", winter broccoli). 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