Favignana Chili Pepper (Capsicum annuum)

Favignana chilli pepper (Capsicum annuum): from the small island of Marsala, in Sicily, a pearl,  a spicy tasty chilli pepper, no execess, suitable for difficult conditions and conservation,  which brings back to the difficult life of the sea, to the lands of tuff, pulled up by the volcanoes and polished by the sea breezes. The history of Favignana's agriculture begin in the 1700's, before, the few inhabitants were dedicated only to fishing. Now you can find citrus fruits, olive trees and vegetable gardens. And this chili pepper. The horn-shaped fruits, about 10/15 cm long, are bright red, the pulp is slightly watery allowing for easy drying, the level of caipsicin allows the preservation of food avoiding excesses,  in addition, it has the typical scent of southern Italian chillies, little fruity and with an almost "salty" tip. The plant is also  very productive and early, ready about 65 days after transplantation. Few water and soil needs.

Favignana Chilli is one of those really local, little known varieties, selected and kept isolated from the sea in small communities, such as the delicious Zucchina Pantesca, another Italian rarity.