Long, slender Italian frying peppers, 7–12 inches long × 1.5–2 inches wide, tapering to a point. Thin-walled, smooth skin with 2–3 gentle lobes. Ripen from green to a bright, sunny golden-yellow (some strains go deeper to almost orange). Juicy, crisp flesh that stays tender when cooked.

Tall, upright plants 24–36 inches high (sometimes reaching 48 inches in ideal conditions), with good branching and heavy fruit set. Early-to-mid maturity: 70–80 days from transplant to yellow-ripe stage (one of the faster large sweet Italians). Very productive—often 20–40+ peppers per plant. Strong stems usually don’t need staking, but light support helps in windy areas. Excellent disease resistance and heat tolerance.

Exceptionally sweet and juicy with a clean, mild bell-pepper taste and subtle fruity notes. No bitterness even when harvested green. The golden stage is the sweetest—perfect for eating raw, roasting, or frying.

An Italian heirloom frying pepper (sometimes called “Golden Marconi” or “Marconi Giallo”). Traditional varieties have been grown in Italy for generations, especially around the town of Marconi in southern Italy. Improved open-pollinated strains were brought to the U.S. by Italian immigrants and popularized in seed catalogs in the 1990s–2000s. A classic in Italian-American gardens and a favorite for its size, flavor, and reliable performance.
 
Sold in a 2.62" wide x 3.5" deep pot.