The variety is grown primarily in the Nebrodi mountain range area in Sicily. The plant requires sunny locations, prefers loose, drained soils rich in organic matter, and does not tolerate temperatures above +30–35°C, as well as moisture stagnation.
Fruits reach maturity 4–5 months after sowing, with a yield of about 1 kg per plant. The color varies from dark green to light green or yellowish. Fresh peppers are stored at 0°C for up to 20–30 days, and the fruits retain a crunchy texture after pickling.
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Countries of admission
1 jurisdiction
Green indicates countries where the variety is listed in the national catalogue and its seeds are authorized for sale. Expired registrations are marked separately: the variety was previously admitted, but sale is no longer permitted.
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