Long, slender Italian frying peppers, 6–12 inches long × 1.5–2.5 inches wide, tapering gracefully to a point. Thin-walled with smooth (or lightly wrinkled) skin and usually 2–3 lobes. Ripen from green to a brilliant, glossy deep red. Juicy flesh that becomes exceptionally sweet and tender when fully red—perfect for frying without falling apart.

Tall, upright, vigorous plants reaching 24–40 inches high (sometimes taller in rich soil), with strong stems and excellent branching. Early-to-mid maturity: 70–80 days from transplant to red-ripe stage. Extremely productive (often 30–50+ peppers per plant). Good disease resistance and heat tolerance. Thrives in full sun and performs reliably even in hotter summers.

Outstandingly sweet and rich with a full, classic sweet-pepper taste—no trace of bitterness. The red stage is the sweetest and most flavorful, making it legendary for roasting, grilling, or frying where it caramelizes beautifully.

A classic Italian heirloom frying pepper (known as “Marconi Rosso” in Italy), passed down through generations of Italian gardeners. Believed to originate in southern Italy (some sources point to the town of Marconi or surrounding regions). Brought to the U.S. by Italian immigrants in the early 20th century and popularized in seed catalogs ever since. The red version is the traditional ripe stage of the same family that includes Golden and Purple Marconi varieties. A staple in Italian-American kitchens and one of the most beloved sweet frying peppers worldwide.
 
Sold in a 2.62" wide x 3.5" deep pot.