Fresh local organically grown Italian frying peppers, a long, tapering, thin-walled variety bred specifically for cooking rather than eating raw. Their thin walls soften quickly in a hot pan and take on a sweet, mellow flavor as they cook, unlike thicker-walled bell peppers, which stay firmer and take longer to break down. The name reflects their traditional use: sliced into strips and fried in olive oil, often with onions, as a simple side dish or sandwich topping across Southern Italian cooking. They're pale yellow-green to light green in color, occasionally blushing red as they mature on the vine, and mild rather than hot, more closely related to bell peppers than to their spicier cousins. Beyond frying, they roast well whole until blistered and collapsed, or get sautéed into eggs, sausage and peppers, or a simple pasta. Pairs well with onion, garlic, olive oil, and Italian sausage.