La Peperonata

Stewed Peppers

Preparation info
  • Serves


    • Difficulty


Appears in
Recipes from an Italian Farmhouse

By Valentina Harris

Published 1995

  • About

This is the quintessential Sicilian dish, although I have heard people say it comes from bizarre places like Piedmont. The erotic, pulpy, fleshy and juicy pepper, be it red, green or yellow, comes first and foremost from this part of Italy where it was introduced from Latin America along with chocolate and coffee. Real peperoni experts claim that the very best ones are from Calabria, where indeed their texture and size verge on the obscene. But the glorious island of Sicily is rich with bri