A Southern Italian coastal town, Ruoti, gave rise to this sweet frying pepper when immigrant Giuseppe Nardiello brought seeds to America with him in 1887. His son Jimmy followed in his father’s gardening footsteps and proliferated the seedline. 'Jimmy Nardello' peppers are red, up to 10 inches long and thin-walled, which makes them ideal for frying. They also taste great raw or pickled.