Ausilio Thin Skin Italian
80 days to red
This gorgeous, versatile, and delicious pepper from Italy is ideal for stuffing, frying, and canning, with a heat level that ranges from mild to hot. The peppers are 4 to 5 inches long, and 2 to 2.5 inches wide and mature from green to red, The plants are 18 to 24 inches tall. (70-80 days).
This Italian family heirloom pepper was donated to Seed Savers Exchange in 2015 by Chad and Michele Ogle-Riccelli of Des Moines, Iowa. Chad's great-grandparents, Giovanni "John" Ausilio and Rachel P. Scarcello, immigrated from Italy in the early 1900s. Their daughter Theresa continues to grow the pepper, which today is at the center of the family's culinary traditions. It is used for drying, frying, stuffing, canning and making sardas (savory rolls flavored with dried peppers and sardines).
80 days to red
This gorgeous, versatile, and delicious pepper from Italy is ideal for stuffing, frying, and canning, with a heat level that ranges from mild to hot. The peppers are 4 to 5 inches long, and 2 to 2.5 inches wide and mature from green to red, The plants are 18 to 24 inches tall. (70-80 days).
This Italian family heirloom pepper was donated to Seed Savers Exchange in 2015 by Chad and Michele Ogle-Riccelli of Des Moines, Iowa. Chad's great-grandparents, Giovanni "John" Ausilio and Rachel P. Scarcello, immigrated from Italy in the early 1900s. Their daughter Theresa continues to grow the pepper, which today is at the center of the family's culinary traditions. It is used for drying, frying, stuffing, canning and making sardas (savory rolls flavored with dried peppers and sardines).
80 days to red
This gorgeous, versatile, and delicious pepper from Italy is ideal for stuffing, frying, and canning, with a heat level that ranges from mild to hot. The peppers are 4 to 5 inches long, and 2 to 2.5 inches wide and mature from green to red, The plants are 18 to 24 inches tall. (70-80 days).
This Italian family heirloom pepper was donated to Seed Savers Exchange in 2015 by Chad and Michele Ogle-Riccelli of Des Moines, Iowa. Chad's great-grandparents, Giovanni "John" Ausilio and Rachel P. Scarcello, immigrated from Italy in the early 1900s. Their daughter Theresa continues to grow the pepper, which today is at the center of the family's culinary traditions. It is used for drying, frying, stuffing, canning and making sardas (savory rolls flavored with dried peppers and sardines).
