Description
Peperone di Pontecorvo PDO is a fresh pepper belonging to the species Capsicum annum L., deriving from the local Cornetto di Pontecorvo ecotype.
Production Area
The production area of Peperone di Pontecorvo PDO is within the territory of the Municipality of Pontecorvo and parts of the municipalities of Esperia, S. Giorgio a Liri, Pignataro Interamna, Villa S. Lucia, Piedimonte S. Germano, Aquino, Castrocielo, Roccasecca and San Giovanni Incarico, in the Province of Frosinone, in the Lazio region.
Production Method
The seeds are selected from the best plants and sowed in seed beds from mid-February to mid- April. They are transplanted in open fields or sheltered places 30-50 days after germination. In the latter case, the cover has to be removed before May 31st of each year. The growers must follow a precise crop rotation, which determines that Cornetto di Pontecorvo peppers or other solanaceous plants can only be grown in the same ground every four years. Harvesting takes place by hand in the period between July and November. Harvesting and storage must be carried out carefully, with particular attention to avoiding skin frictions or breaks. The harvested peppers must not be exposed to the sun.
Appearance and Flavour
Peperone di Pontecorvo PDO is cylindrical-conic in shape and trefoil. The weight and length vary depending on the selection. The First choice peppers weigh between 100 to 150 g and are between 14 to 18 cm long; the Extra peppers weigh over 150 g and are over 18 cm long. It is red with occasional green hues which must not cover more than 40% of its total surface. The cuticle and pulp are thin and it has a sweet flavour.
History
The pepper has existed in the Pontecorvo area for centuries. Its cultivation is confirmed by many documents, some of which date back to 1830, 1873 and 1882. The Consorzio Agrario, founded in 1889, gave a strong impetus to production, contributing to a substantial increase in the dedicated areas over the last few decades. It has always been considered “a pleasurable food” and farmers in the Ciociaria region have always focused on growing it, passing down their knowledge on how to grow the best Cornetto pepper from generation to generation.
Gastronomy
Peperone di Pontecorvo PDO can be kept for up to ten days if it is stored in the refrigerator at the correct temperature. It is an extremely sought-after ingredient and can be used both in basic cooking and more sophisticated dishes. It is ideal for thinly slicing in fresh salads and delicious eaten in its natural state, preserved in oil, or served with charcuterie and cheese; it is also makes a perfect side dish for meat-based dishes and is ideal for grilling. In the local cuisine it is often served with oven-roasted or pan-fried chicken and pan-cooked pork.
Marketing
The product is marketed as Peperone di Pontecorvo PDO and is available between July and November. It is sold in packets of 200 g and in cardboard, wooden or plastic boxes weighing between 1 and 10 kg. The content of each container must be uniform and made up exclusively of peppers of the same commercial category, colour and size. Each pepper can be protected by paper or another suitable material. The consented commercial categories are Extra and First. It is also available as a transformed product: sliced and seasoned Peperone di Pontecorvo PDO, which are sold in glass jars.
Distinctive Features
Peperone di Pontecorvo PDO is highly digestible thanks to its very thin skin and delicate pulp, which is the result of the long and attentive selection of plants carried out by expert farmers for centuries.
