Red Pepper

A typically bright red, elongated fruit of the Solanaceae family, it has crisp, fleshy, thick and sugary flesh.

The characteristic colour is given by the increased presence of carotenoids and polyphenols.

A pepper variety par excellence, it is the sweetest as well as the most satiating and rich in nutrients, especially provitamin A and vitamin C.

It has very few calories as it consists mostly of water (more than 90%), boasts antioxidant and firming powers, is depurative and diuretic and has a satiating effect.

The red pepper is particularly suitable for use raw in pinzimonio or cooked, in barbecuing, pan-frying and many other preparations.