Local organic Corno di Toro peppers, an Italian heirloom variety with a long, tapering, curved shape that gave rise to its name: "Corno di Toro" translates from Italian to "horn of the bull," a nod to the pepper's resemblance to a bull's horn. The peppers start out green and ripen to a deep red or yellow depending on the strain, with a thin, glossy skin over thick, crisp fleshand a central cavity holding pale ribs and flat, cream-colored seeds. The flavor is sweet and fruity with little to no heat, making it closer to a bell pepper than anything spicy. Their thin walls and substantial flesh make them well suited to high-heat cooking: halve and grill or roast until the skins char and the sugars concentrate, or fry them whole in the Italian style until soft and blistered. They also hold up well raw, sliced into salads or antipasto boards, and their long, hollow shape makes them a natural choice for stuffing. Pairs well with olive oil, garlic, capers, and anchovies.

