Peperone di Voghera
Voghera Pepper
Squarish, with four ribs or sometimes three, one of them often longer and hooked. Ripe it is yellow to nearly orange, but it is very good several days before that, still pale green. Thin-skinned, firm and meaty without being watery, sweet and delicate with an occasional flash of heat.
Designation
- Certification
- Slow Food Presidium
- Category
- Fruit, vegetables and cereals, fresh or processed
Where it is made
where the Scrivia, Curone and Staffora meet the Po, Pavia and Alessandria provinces
How it is made
Voghera was known for peppers between the 1920s and the 1950s, when the clay-rich, canal-irrigated land east of the Staffora was all gardens and most of the crop went through the city's produce market. Its sweetness, digestibility and suitability for pickling carried it into Europe and the United States. Production fell away in the early 1950s to Fusarium wilt and to more productive varieties.