Jimmy Nardello’s are a 75 day heirloom pepper that is great for frying, drying or eating raw. It is easy to grow and puts out a nice yield. The plants are compact and can grow well almost anywhere. They are disease resistant too. They grow in a long bell shape and go from green to red without gathering heat. They are thin walled but are often up to 8 inch’s long.
This fine Italian heirloom pepper was grown each year by Giuseppe and Angella Nardiello, at their garden in the village of Ruoti, in Southern Italy. In 1887 they set sail with their one-year-old daughter Anna for a new life in the USA. When they reached these shores, they settled and gardened in Naugatuck, Connecticut, and grew this same pepper that was named for their fourth son Jimmy. This long, thin-skinned frying pepper dries easily and has such a rich flavor that this variety has been placed in “The Ark of Taste” by the Slow Food organization. Ripens a deep red, is very prolific, and does well in most areas.