Originated from Basilicata, a southern region of Italy. It takes its name from seed saver Jimmy Nardello, who brought the seeds from Italy while immigrating to Connecticut in 1887. The Jimmy Nardello’s pepper is sweet and light when eaten raw. It is considered one of the very best frying peppers as its fruity raw flavor becomes perfectly creamy and soft when fried. This sweet pepper matures in 80 days from transplant. Its fruits are bright red, 6 to 7 inch long and are about 1 in. wide. The pepper tapers from the shoulder to tip, with a curving, somewhat wrinkled appearance.