Papaccelline Piccanti Farcite con Tonno in olio di Oliva Sole e Terra del Vesuvio

Stuffed Cherry Peppers with Tuna, Olives and Capers in Extra-virgin Olive oil

Cherry peppers 60%
Tuna (FAO Area 37/51)
Salina Capers
Green olives
Extra-virgin olive oil
Sea salt
White vinegar
Garlic, chili pepper, acidifier: citric acid.
Category: Special recipes

Additional information

Spicy Cherry Pepper
Source areaPomigliano/Brusciano countryside – Italy.
Nutritional IntakeVegetable with good content of potassium, phosphorous, magnesium, zinc, iron, selenium and sodium. The fresh vegetable is rich in glucose, sucrose and soluble fiber, vitamin A, B6, E, J, K1 carotenoids like β-carotene, capsanthin, capsorubin, lutein and zeaxanthin. Among the antioxidants, we have a good amount of polyphenols like ellagic acid. Capsaicin (1,5% weight) gives spiciness to its seeds.
Period of transformationFrom the second week of August to the third week of September
TriviaThe ethymological development of this little pepper’s name derives from vulgar Latin:
“pipiricella” (little pepper)> paparicella>paparcella>papacella, up to the current name “papaccella”.
Salina Caper
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