Pepper, Capsicum annum L., which belongs to the Solanaceae family, is an annual plant in the Mediterranean climate and perennial in hot countries of South America where it comes from.Its fruits rich in vitamins, are used cooked or raw. It is necessary to water after each collection, possibly the same day, or at least 48 hours before the next harvest in order to ease the soil to dry on the surface.This avoids compaction of soil that is damaging to the plant.

The peppers reach the table in the lab dayly. Between the explosion of red and yellow, are washed, cut into strips by hand and immediately steamed in vinegar. After leaving them to drain for 6-8 hours are flavored with traditional spices and then put in glass oil.

The peppers in oil present themselves very well in every occasion, thanks to vivid colors, compactness and their softness. The spices added to help give a more delicate scent and harmonizing taste.Excellent as an aperitif or appetizer, they are special because the method of workmanship contributes to a high digestibility of the final product. Try to taste with spaghetti and anchovies, a combination unusually perfect.