Peperone di Carmagnola

The Carmagnola pepper, with its bright red or intense yellow colour, is known and appreciated throughout Piedmont for its unique characteristics of quality and genuineness. The famous four morphological types - the Quadrato (the bragheis), the Corno di bue (the lung), the Trottola and the Tumaticot - lend themselves both to very simple gastronomic preparations and to the successful combination with the best flavours of Piedmontese gastronomic tradition.
Carmagnola peppers are best enjoyed raw in pinzimonio or dried in the oven.