Papaccelle, also called "paprecchie" or "pupaccelle" are small, globular peppers grown throughout Campania. round, of an intense red or green color, flattened at the poles and extremely ribbed, with a pulp with a full and crunchy consistency and a very aromatic and characteristic flavor. Some ecotypes are more or less spicy, and are mostly used to be preserved in vinegar. In each area, however, there are culinary variations for the preparation of papaccelle: seasoned with tomato sauce or stuffed and served as a side dish, used fresh or preserved, they are, in short, a very characteristic ingredient of many typical recipes.
What is the Neapolitan Papaccella?
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