Fun Fact: This is a sweet Italian heirloom frying pepper brought to Connecticut from southern Italy in the late 1800s by Italian immigrants and named after their grandson Jimmy Nardello, who grew and preserved the family’s peppers for decades. Thin-skinned, sweet, and heat-free, they’re especially good sautéed in olive oil until soft and caramelized. Try them roasted or grilled. Delicious raw as well! Jimmy donated these pepper seeds to the Seed Savers Exchange, and they have quickly become a cult favorite amongst farmers and cooks.