Peperone di Capriglio
A bell pepper from the noble soul, that of Capriglio, perhaps for the "compaesanità" with the mother of Don Bosco, the Venerable Margaret Occhiena, caprigliese (from Capriglio) enough: indeed "a heart of pepper", which - in addition to the holder so that the association consolidate the current 14 producers in honor of its characteristic shape of heart - makes a great act of appreciation and gratitude to the two "patrons" moral (and economic) of its Presidium, formally recognized 22 October 2010, on the occasion of the Salone del Gusto in Turin Lingotto, edited by Slow Food (and already declared "traditional product" in 2002 by the Piedmont Region).

Almost a fairy tale that leaves from the gardens of a more reserved and shy Monferrato, where the green stands at times wild, but also meeting the caring hands of men, and even women, in love with the earth. A little 'as was the case for Raffaella Firpo abandoning a professorship of Italian and history in a renowned Technical Institute in Turin, she chose organic farming and was inserted "with honors" in the community caprigliese, going from being "foreigner " to the office of town councilor and then president of the association of producers who, with her, share a common denominator:The Bell Pepper of Capriglio, most genuine expression of their territory. In the village it is always been cultivated, especially for the unique sensory qualities that have ensured a good market in Chieri basin and its surroundings.

Capriglio è un paesino del Monferrato che conserva un peperone dalle origini antiche, selezionato e coltivato da oltre due secoli e tra Capriglio of Monferrato is a small village that preserves bell pepper ancient origins, selected and cultivated for over two centuries and passed down from generation to generation by local farmers. Like other varieties of pepper currently grown in the Asti area is believed to have been originated from a natural cross between ancient cultivars of small size in others of larger dimensions from Cuneo. Being a plant of ancient origin is very hardy, vigorous and not very high: the fruit is small to medium sized, with only three ribs and section slightly triangular or heart-shaped, yellow or red. The fresh product until the '60s had a significant market in Chieri, Asti, Turin and sticking out even double prices compared to other varieties. Later, with the introduction of new varieties of larger size demand has subsided, so much so that in a few years production has continued only for family consumption and for a few connoisseurs. The delicately sweet flavor and thickness of the berry, firm and fleshy, (a characteristic that you are missing in almost all of the current varieties on the market) make it particularly suitable for storing: the traditional one it is under grape marc, so Capriglio's peppers have always been famous and sought after in the neighboring cities.

It is a very simple method of preservation which consists in placing in a carboy the whole peppers, well washed with the petiole still attached, where they are immersed in a solution of vinegar, boiling water and salt. The mouth of the carboy is then closed with grape marc derived from the pressing of local Barbera winethat occurs in the same period of maturation of peppers. After a month they are ready for consumption but can be stored for several months.

The Slow Food Presidium
A Capriglio, the few remaining farmers carry on the tradition of cultivating the pepper reproducing the seeds thus maintaining the genetic heritage, passed down over the years. Today with the launch of the Presidium, farmers gathered in a association, according to tradition cultivated following the principles of organic or otherwise reduced environmental impact, want to bring back on the local market this delicious vegetable. In addition to increasing production again after years of neglect, it also wants to propose to the consumer storage under rasp now very rare in all the Italian wine regions. Thanks to the support of Marcopolo Environmental Group has been made available to the farmers a prepared microbiologically natural, Humus Anenzy, which naturally contrasts the development of parasites, improves vitality and soil characteristics by increasing the quality of products.

Area of production:
Capriglio (Province of Asti)
Harvest season: the Capriglio pepper is selected and picked up from the end of August until October. You might find it all year-round in sweet-and-sour sauce or pickled.
The producers are united under the Associazione Un cuore di Peperone 

Peperone di Capriglio Mamma Margherita, 3
14014 Capriglio

+ 39 333 4369687

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