Peperone cazzone

Peperone Cazzone is a traditional dish from the Campania region in Italy. It is a type of stuffed pepper that is popular in various towns and communes of Campania, including Naples, Salerno, and Avellino. The dish is made by stuffing large bell peppers with a mixture of breadcrumbs, cheese, garlic, and various herbs, and then baking them until they are tender and golden.

One of the towns in Campania where Peperone Cazzone is particularly famous is Naples. In Naples, this dish is often enjoyed as a street food snack or as an appetizer in local restaurants. Another town where this dish can be found is Salerno, where it is often served as a main course during festive occasions and family gatherings. Avellino is also known for its version of Peperone Cazzone, which is often made with a spicy twist by adding hot peppers or chili flakes to the stuffing mixture.

Peperone Cazzone has been recognized as a traditional agri-food product (PAT) by the Italian government. This recognition ensures that the dish is made following specific traditional methods and using locally sourced ingredients. The specifications for Peperone Cazzone include the use of specific types of bell peppers, such as the Corno di Toro variety, and the use of traditional ingredients like breadcrumbs made from local bread and locally produced cheese.

Sources:
– “Peperone Cazzone: il peperone ripieno tipico della Campania” – www.gustoblog.it
– “Peperone Cazzone: la ricetta originale” – www.giallozafferano.it