What are the pros? Thin skinned, sweet, flavorful
What are the cons? Nothing!
These peppers are similar to the "Italian frying peppers" that were so popular in New York in the old days: (a) they are thin skinned and do not require "peeling" like many of today's "market peppers" do; (b) they are VERY flavorful and sweet; and (c) they are uniformly BIG (2"-3" diam x 8"-10" long). At this point (I am 72 years old) they are my favorite pepper. They're great in sandwiches with meatballs or sausages, excellent fried and preserved, and wonderful in "caponata".
They grow in a compact bush style (about 2' tall) and mine yielded about 10-15 peppers per plant spread out over several months.
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