Jimmy Nardillo is a chunky, long, chili pepper. Distinguishable savory smoke and spice notes, more like a cherry-sweet paprika, that you can bite and bite, over and over. Derives from 1887 supposedly out of Ruoti, Italy, said to be great fried, fresh eaten, and pickled! Named after Jimmy Nardello, who grew up in Connecticut, whose family brought seeds from the Basilicata region of southern Italy. Prolific 3’ tall plants can be spaced very close together at 18’’ up to 3’ or there in-between. Crop support is required for heavy yields. Jimmy Nardillo peppers brilliant crimson, smooth dark skin, highly rippled, tapering to it’s meaty point. Often, five picked peppers make a pound, while one pepper plant can yield plenty numerous pecks, all at once.
