capsicum annuum - SHU: 30.000
Lazzaretto Abruzzese chili pepper (capsicum annuum) is a traditional variety native to the Abruzzo region in central Italy, valued for its intense flavor and moderate spiciness. This chili is a fundamental part of the Abruzzo culinary culture and is used in numerous local dishes. With its bold flavor and medium heat, the Lazzaretto Abruzzese is ideal for those who love authentic Italian flavors.
Lazzaretto Abruzzese chili pepper is a traditional variety native to the Abruzzo region of central Italy, where it has been cultivated for generations in home gardens and small farms. Its name likely originates from the word lazzaretto, evoking resilience and the plant’s ability to thrive in poor or challenging conditions. Deeply embedded in the local food culture, this pepper has long been used to enhance rustic dishes, from sausages and cured meats to stews and tomato-based sauces. In Abruzzo’s culinary heritage, it is prized not only for its heat but for the distinctive richness of its flavor.
Lazzaretto Abruzzese is a compact yet productive plant, typically reaching a height of 60 to 80 centimeters. It produces small, conical fruits that grow to about 4–6 centimeters in length. As they ripen, the peppers turn from deep green to a vibrant red, signaling peak maturity. The skin is smooth and thin, while the flesh is juicy and flavorful. The heat level is moderate, ranging from 15,000 to 30,000 Scoville Heat Units, offering a satisfying kick without overpowering dishes. Its aroma is earthy and slightly sweet, making it a perfect companion for traditional Italian recipes.
Lazzaretto Abruzzese is typically started indoors 8 to 10 weeks before the last expected frost. Seeds should be sown about half a centimeter deep in seed-starting mix and kept in a warm environment (25–30°C) to encourage germination. Once the seedlings have developed strong roots and the risk of frost has passed, they can be transplanted outdoors, spaced 45 to 60 centimeters apart. The plant prefers fertile, well-drained soil enriched with compost, with a slightly acidic to neutral pH. It thrives in full sun and benefits from regular watering, especially in the early stages. During the fruiting phase, slightly reduced watering can enhance the flavor and spiciness of the peppers. Fertilize every 4 to 6 weeks to support growth and productivity. Support may be needed as the plants begin to carry heavy fruit clusters. The peppers are ready to harvest about 70 to 80 days after transplanting, when they turn bright red and are firm to the touch. Regular picking encourages further fruit development throughout the season.
Lazzaretto Abruzzese chili peppers are highly prized in the kitchen for their versatility and traditional character. Fresh peppers can be chopped into sauces, added to sautés, or used to flavor vegetable and meat dishes. When dried, the peppers are ideal for grinding into a coarse chili powder that adds both heat and aroma to bruschetta, pizza, legumes, and grilled meats. Preserved in oil, they serve as a spicy condiment for antipasti or sandwiches. In Abruzzo, the peppers are a key ingredient in spicy sausages and ventricina, a renowned regional cured meat. They are also used to infuse olive oil, creating a flavorful base for marinades and drizzles. Their robust flavor profile and moderate heat make them a staple in any kitchen that values rustic, full-bodied Italian cooking.
