Pimenta de Paolo Black chilli in oil

Pimenta de Paolo Black is obtained through natural "pollination" crossing between the Lazzaretto (Abruzzese) and Pasilla Bajio (Mexican) varieties, a cross between our lands and subsequently stabilized over time. It is to all intents and purposes a new variety of chilli, it contains the characteristics given by the mother plants making it unique.

It belongs to the Capsicum Annuum family and is characterized by its flavors, they remind us of the taste of olives, at the beginning of its maturation up to a rich and full flavor with sweet notes of pepper at its complete ripeness, its degree of spiciness is delicate, expressed in the Scoville scale up to a maximum of 20,000 units.

Its fruits can reach up to 20 cm in length and have a brown color reminiscent of cocoa.

In the Abruzzese dialect its degree of spiciness is expressed with the term "Coce Poche"

In the kitchen it is recommended in combination with bruschetta, legume soups and red first courses, meat stews.