Fragrant and colourful for original and tasty recipes

Cultivated in Sicily, Naturosa peppers have an exceptional taste: sweet, intense, rich and ideal for combining with the other flavours of Sicilian cuisine.

The pepper is an attractive vegetable with unmistakable shapes, bright colours and a distinctive taste. It has a smooth, shiny skin that makes it an appetising product from the moment it’s seen.

Native to South America, today the pepper is among the most widely cultivated vegetables in the world, playing a leading role in many local culinary traditions. We find it in Arab cous cous, in Spanish paella, in French ratatouille, in the various cuisines of Italy.

But for us Sicilians, the recipe par excellence is peperonata: sliced peppers sautéed in a pan with tomato puree, garlic, oil, onion and olives. Their versatility and variety of shapes, flavours and colours allow them to be cooked in a variety of ways: sautéed, sweet and sour, raw in salads, stuffed and baked.

Their consumption is particularly recommended in summer, thanks to their ability to replenish water, being 92% water, and mineral salts such as phosphorus, magnesium, potassium, iron and calcium.