1.0Slow Food Foundationhttps://www.fondazioneslowfood.com/en/Slow Food Foundationhttps://www.fondazioneslowfood.com/en/rich600338<blockquote class="wp-embedded-content" data-secret="mOoTxdNr7c"><a href="https://www.fondazioneslowfood.com/en/slow-food-presidia/voghera-pepper/">Voghera Pepper</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.fondazioneslowfood.com/en/slow-food-presidia/voghera-pepper/embed/#?secret=mOoTxdNr7c" width="600" height="338" title="“Voghera Pepper” — Slow Food Foundation" data-secret="mOoTxdNr7c" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); //# sourceURL=https://www.fondazioneslowfood.com/wp-includes/js/wp-embed.min.js </script> https://www.fondazioneslowfood.com/wp-content/uploads/2023/09/Peperone-di-Voghera-690x230-1-scaled.jpg2560853The Voghera Pepper is a square-shaped variety with four (or sometimes three) ribs. It is yellow or almost orange when fully mature, but is also excellent a few days before ripening completely, when it is pale green. The skin is thin and the flesh is meaty, firm, and not too watery, with a sweet and delicate flavor, though there can be spicy notes. In the kitchen, this is a very versatile pepper: it can be eaten raw, cooked in risotto or peperonata, pickled, and even used in desserts.From about 1920 to 1950, this variety was widely grown around Voghera and was even marketed internationally. However, cultivation declined drastically in the early 1950s due to a wilting disease and the introduction of more productive varieties better suited for large-scale distribution. Just a few enthusiasts continued to grow the Voghera Pepper. Recovery of the variety began in 2006 thanks to a group of producers, the Slow Food Oltrepò Pavese Convivium, the Carlo Gallini Agricultural technical institute in Voghera, the Institute of plant pathology at the University of Milan, and the Agricultural research center in Montanaso Lombardo. The Association for the protection and valorization of the Voghera Pepper (PepeVo) was founded in 2008. Most members of the association are young farmers who follow rigorous production protocols; the Presidium was founded to revive the memory of this distinctive traditional product in their community and to stimulate the curiosity of other young people and of restaurants in order to preserve cultivation of the Voghera Pepper for the future.