Mild pepper variety with fruits 12–15 cm long and 2–3 cm thick. Initially light green, they ripen to red and have a mild, aromatic flavor.
Unit
| Graduated prices | |
|---|---|
| From 100 seeds for €0,050 per seed | |
| From 500 seeds for €0,040 per seed | |
| From 1000 seeds for €0,033 per seed | |
The Capsicum annuum (Peperoni) Lombardo is a traditional, highly prized Italian pepper known for its long, slender fruits, mild flavor, and versatile culinary uses. This pepper has been a favorite in both Italian allotments and professional growers for decades. Thanks to its ornamental growth, high yield, and distinct yet mild aroma, Lombardo an excellent choice for anyone who enjoys classic Mediterranean peppers without the heat.
The Lombardo pepper belongs to the friggitelli , an Italian group of mild, elongated peppers primarily used for baking or frying. The pods are narrow, 12–20 cm long, and slightly curved, with a shiny, thin skin and a juicy texture. Unripe, the peppers are light green to yellowish-green; when fully ripe, they turn an intense red.
The characteristic of Peperoni Lombardo is its flavor: mild, slightly sweet, and aromatic, without any heat. This makes this variety ideal for all ages and a favorite among chefs who enjoy the authentic Italian pepper experience without the heat.
Capsicum annuum Lombardo plants are strong, productive, and easy to maintain. They typically reach a height of 60–80 cm, making them suitable for both open ground and cultivation in pots, greenhouses, and raised beds.
Recommended growing conditions for optimal results:
Sowing: from February to April indoors in seed compost or press pots.
Germination temperature: 22–26°C for reliable and fast germination.
Prick out: as soon as the first true leaves appear.
Plant out: only after the last frosts, usually from mid-May.
Location: Sunny, warm and sheltered from the wind; the more sun, the more flavorful the fruits.
Soil: Loose, fertile soil with sufficient organic matter and good drainage.
The plants develop numerous flowers and fruit readily, resulting in a rich and long-lasting harvest. Regular watering, preferably at the base of the plant, ensures even growth. Adding organic fertilizer or compost encourages strong plants and larger yields.
The Lombardo pepper is known for its exceptionally high yield. The thin, elongated pods can be harvested quite early in the season, often already in the green stage when the flavor is fresh and mild. Once the pods turn red, the flavor becomes slightly sweeter and fuller.
Culinary applications where Lombardo excels:
Bake friggitelli style: lightly fry in olive oil until they wrinkle, a classic Italian preparation.
Grilling and roasting, whereby the thin skin subtly caramelizes.
Fill with cheese, herbs or rice for Mediterranean oven dishes.
Canning or fermenting, ideal because of their thin skin and juicy texture.
Fresh in salads, especially when harvested young for extra crunch.
Its mild flavour and versatility make Lombardo suitable for almost all cuisines – from Italian and Mediterranean to Middle Eastern and vegetarian.
Classic Italian pepper with a mild taste
Extremely productive and early bearing
Suitable for pots, greenhouses and open ground
Mild and child-friendly, without sharpness
Ideal for baking, grilling, filling or preserving
Decorative, long, slender fruits
Height
Article number
Number of seeds per gram
Tips for sowing
Delivered as
Note
*The information on this website is provided solely for guidance and to assist in selecting and growing the products. Easyseed accepts no liability for the final results.
