Pepper - Sweet Romano

Long and pointed with thin skins, very sweet flesh and the benefit of very few seeds. Very popular across the Mediterranean. Grow in a greenhouse or outdoors in a warm sunny position.


Recipe Tip: Roast peppers over barbeque or under grill, turn frequently until they are blackened. Leave to cool, peel away skins. Remove stalk and clean out the seeds from inside. Cut pepper into stripes, dress garlic, olive oil, parsley, salt and pepper.