For many Neapolitans, the sour smell of the papacella preserved in oil immediately triggers memories of the holidays: it is a guaranteed presence on the most typical Campania recipes, as well as being one of the main ingredients of the rich salad that is eaten on December 26th. It is a small and slightly crushed pepper, with a fleshy pulp and a ribbed shape. It has an intense flavor, well defined and sweet, but in some areas of the province, spicy versions are also cultivated. The papacella is cultivated mainly in the Vesuvius territory, in particular in the municipality of Brusciano. Its wide range of colors and shades – from dark to bright red, from dark green to yellow-green, up to a wine shade – creates a unique spectacle on the stalls of Neapolitan markets. In addition to preparations in oil or in vinegar, the papacella is often inserted in special Campania recipes to prepare pork dishes, or stuffed and baked in the oven.
