Capsicum annuum Sigaretta di Bergamo

The Sigaretta di Bergamo Pepper is a very old Italian variety cultivated for a long time in the Bergamo region. As its name suggests, its small, elongated and particularly slim fruits resemble cigars. It is a semi-early selection and has good productivity. It forms plants that are 60 cm (24in) tall and bear slender fruits, measuring approximately 10-12 cm (4-5in) in length and 1-1.5 cm (0-1in) in diameter, transitioning from light green to bright red when ripe. They are enjoyed fresh in salads, fried, or preserved in vinegar. The seeds contained in the fruits can be collected and sown the following year. Sow from February to May for a harvest from August to November.

We usually distinguish between peppers and chillies. Pepper is a term for a chilli without or almost no capsaicin, the substance that, in varying concentrations, produces the spicy or even burning effect.

The Pepper is a fruit vegetable which, like its close relative the chilli, belongs to the Solanaceae family. It is a perennial plant in tropical climates and is grown as an annual in our latitudes unless it has been placed in a pot so that it can be stored in a warm place during the winter. It produces small flowers, white or mauve, with anthers or seeds of different colors depending on the species.

In cooking, peppers are consumed raw in salads, quickly grilled, or cooked in confit, ratatouille, or stuffed. 

In the garden, or on the balcony for the most compact varieties, it is a vegetable plant that appreciates sun, heat, and regular watering. In colder climates, it benefits from being grown undercover. It is grown in rich soil, previously amended with 3 kg of compost per m².

Harvesting: the time of harvest depends on the colour of the variety when ripe. Pick them with a small knife or by hand as needed, be aware that the pepper continues to ripen after being harvested.

Storage: peppers can be stored for several days in the vegetable drawer of the refrigerator. Depending on the quantity of your production, you may want to store them for a longer period. There are several methods: First, drying, which can be done in several ways: either in the sun by cutting the peppers in half lengthwise. Air drying indoors is only possible if the conditions are dry enough, otherwise the fruits will become soft. It can also be done with whole fruits in the oven on a low temperature grill (about 50°C) for several hours.
You can also opt for a preservation method where the pepper remains fresh. You then have the choice of marinating it in oil with herbs, pickling it in vinegar, or reducing it to a puree. There are plenty of recipes for these methods. As a last resort, you can also freeze your peppers. In any case, wash and dry them carefully.

The gardener's tip: To combat red spider mites, plant radishes nearby.