Peperone

The squarish Quadrato di Asti is grown all over Italy, but most notably near Carmagnola in Piedmont, where it is used in the local dish, Bagna Caôda. Of the other varieties, there is the Carnoso di Cuneo, a large meaty pepper of yellow or red and sometimes green. Another variety looks like a tomato, being bright red in colour and square-looking, almost squashed. My mother used to pickle this in vinegar for the winter when she would cook it with chunks of pork. Peppers may also be long and conical in shape like the Lungo Marconi. I think the best peppers are the yellow and red, but the very small green ones are good cooked whole, although it is worth tasting one first to check the flavour. These are called puparuoli in Naples.