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Papaccelle, sowing and cultivation

Papaccelle, sowing and cultivation


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Papaccelle, sowing and cultivation: how to grow the chiochiere, also known asNeapolitan papaccelle. From sowing to crop care.

ThereNeapolitan papaccellait is a pepper with an extremely sweet flavor and small size. Since 2006, theNeapolitan papaccellahas become a garrisonSlow Foodand more and more often it ends up on the menu of starred restaurants attentive to the Italian food and wine tradition.

This sweet pepper, if in Southern Italy it is known aspapaccella, in Central and Northern Italy it is known with the most disparate names,chat, chiochiera and pupacchiellaare just a few examples, often the name changes according to the local dialect. After this brief presentation of the product, let's move on to the techniques ofsowingiscultivation.

When to cultivate the Neapolitan papaccella: period of sowing and planting

The best time to startcultivation of papaccellaNeapolitan falls in the month of May. The papaccella, in fact, is the pepper counted among the vegetables to be sown in May (to learn more:what to sow in May) in the open field.

There sowing in the nursery, in a protected environment, it can take place as early as March in the south and from mid-April in the north of Italy. Planting can occur when the seedlings have reached a consistent development and when the danger of late frosts has passed, therefore from mid-April to the south and from May to the north.

With sowing and staggered mass, the harvest of the papaccellait can start from July and continue until the end of October.

Papaccella napoletana, cultivation in pots or in open fields

Those who have little space available and intend to grow the Neapolitan papaccella in the small home garden, can take advantage of the cultivation technique inbinate files or twin rows. The twin-row cultivation technique consists of coupling 2 rows by placing an inter-row of 30-35 cm inside the bin and a distance of 70 - 75 cm between the rows.

In other words, two rows of plants are grown on the same furrow and a distance of only 70 cm is left between one furrow and the other. In this way you will get a higher yield in terms of harvest produced.

The sixth of simple planting, on the other hand, sees the cultivation of papaccella on single rows (sixth of planting in simple rows) the rows are placed on furrows about one meter away from each other and the plants planted in about 30 - 40 cm from each other. With this technique, about 3.3 plants are planted for every square meter of land available.

The simple planting layout requires less maintenance and is less prone to parasitic attacks but since it sees fewer plants grown, the yield will be reduced compared to cultivation with a twin row layout.

Therepapaccella it is particularly suitable for cultivation in pots, especially if at the time of planting (or sowing) those cultivars are chosen which have small-sized berries.

Both for pot cultivation and for open field cultivation, the agronomist will have to install support stakes to accompany the growth of the plant.

During the entire crop cycle it will be necessary to provide for manual weeding by eliminating all weeds. The fertilization works must be carried out before planting the plants already developed or during the preparation phase of the seedbed, at the same time as digging, burying nitrogen-based fertilizer.

Recipes with Neapolitan papaccella

The papaccelle they can be eaten fresh, in oil, pickled, roasted, sautéed, fried, baked, stuffed with tuna or salted anchovies, olives, breadcrumbs, raisins, pine nuts, meats but also piennolo tomatoes and capers . The papaccelle they are an excellent side dish for meat dishes, to be served with potatoes or to accompany cod and other types of fish. For some recipes, we refer you to the pageStuffed papaccelle in oil.


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