Description
Chilli Name : PICCANTE E MAZZETTI
Chilli Species : Annuum
Chilli Origin : Italy
Chilli Heat : Medium
Piccante e Mazzetti — translating to “Hot in Little Bunches” — is a classic Italian chilli grown for centuries across southern and central Italy. It’s famous for its tight clusters of bright red pods, which are traditionally tied together and hung in bunches (mazzetti) to dry. Both ornamental and culinary, it’s a true expression of Italian chilli heritage.
Pods are short and conical, around 3–4 cm long, ripening from green to vivid red. They grow in dense clusters pointing upward, creating a striking display when dried as decorative ristras. The flavour is fruity, slightly smoky and tangy, with medium heat in the 20,000–40,000 SHU range — ideal for everyday cooking. Italians use it widely for pasta sauces, oils, and antipasti, where it adds warmth and character without overpowering the dish.
Plants are compact (40–60 cm tall) and extremely prolific, producing hundreds of pods over the summer. Hardy and reliable, they perform beautifully in pots or open ground and are as attractive as they are useful.
Seeds germinate best at 26–30 °C, sprouting within 10–21 days. Plants mature in around 90–100 days and produce continuously until frost.
