VST.0224.1400 VST.0224.1400
"Neapolitan Papaccella Riccia" in Vinegar - Large Jar 2
  • "Neapolitan Papaccella Riccia" in Vinegar - Large Jar 2
  • "Neapolitan Papaccella Riccia" in Vinegar - Large Jar

"Neapolitan Papaccella Riccia" in Vinegar - Large Jar

Net weight: 1420 g
Drained weight: 800 g



The Neapolitan Papaccella riccia is a type of pepper, round, curled and flattened, with bright and intense colours. They have a strong fragrance and a sweetish flavour and reach a maximum diameter of ten centimetres.

COD: VST.0224.1400
EAN: 8052570770588
Nutritional values
Average values ​​for 100 gr
Energy value
25 kcal - 107 kJ
0,2 g
of which saturated
0,0 g
3,8 g
of which sugars
3,8 g
1,6 g
1,0 g
0,1 g

Neapolitan Papaccella, Vinegar, Water

Tips and curiosities of the tomolo

The Vesuvius area, thanks to its clayey and compact nature, favours cultivation and, over time, the tradition of transforming papaccella, cooked in vinegar or grilled in oil, has spread, making it available in the pantry all year round. Threatened with extinction, Papaccella riccia has been rescued by the guardian farmers of the Vesuvius area and has become a Slow Food Presidium, a symbol of farming in resistance, an emblem of the tenacity, stubbornness and resilience typical of this land. The strong flavour of Neapolitan papaccella in vinegar is the basic ingredient of the typical Neapolitan Christmas dish "'nzalata 'e rinforzo", prepared with al dente cooked cauliflower, capers, black olives from Gaeta, anchovies in oil and gherkins.

It may interest you

The Whole Neapolitan Papaccella Riccia in vinegar:
a treasure of Neapolitan gastronomy to be appreciated

The whole Neapolitan Papaccella Riccia in vinegar is one of the treasures of Neapolitan gastronomy that makes the traditional dishes of Campania unique. Thanks to its crunchy texture and delicate flavour, Papaccella Riccia is perfect for enriching salads, bruschettas and frittatas. In addition, the vinegar in which the Papaccella Riccia is preserved gives it a sweet and sour flavour that makes it even more delicious.

Whole Neapolitan Papaccella Riccia in vinegar and its millenary history:
curiosities and traditions

The Whole Neapolitan Papaccella Riccia in vinegar is a product of the Neapolitan cuisine with millenary origins. Its history is linked to the culture and traditions of the city of Naples, where this vegetable is a symbol of local gastronomy. The whole Papaccella Riccia is highly appreciated for its health properties:

  • rich in vitamins, such as vitamin C
  • rich in antioxidants
  • is an ideal food for detoxifying the body.

Whole Neapolitan Papaccella Riccia in vinegar as
the main ingredient for delicious dishes

Whole Neapolitan Papaccella Riccia in vinegar is a versatile ingredient that can be used in many dishes. Among the many possibilities, one of the most appreciated is to use it as the main ingredient for delicious dishes. Raw or cooked, the whole Papaccella Riccia can be used to prepare hors d'oeuvres, first and second courses. For example, it can be stuffed with cheese and cold meats to make tasty snacks, or used to season pasta with cherry tomatoes and basil. The whole Papaccella Riccia can also be combined with meat and fish to create dishes with an intense and characteristic flavour. Thanks to its unique flavour and intense aroma, Whole Neapolitan Papaccella Riccia in Vinegar is the perfect ingredient to add an original touch to your recipes.

Neapolitan Papaccella Riccia
from tradition to Generation Z

In typical Neapolitan cuisine, papaccella in vinegar has always been a basic ingredient for:

  • the typical Christmas salad, which makes a dish based on cauliflower, olives, capers and anchovies, a side dish of a so-called lean Christmas menu, since it is based on fish, more substantial;
  • Second courses based on pork, the vinegar of Papaccella will help to make the flavour of ribs, sausages and stews less cloying;
  • fried cod, used as a side dish, either naturally cut into strips or rich and tasty when fried in plenty of oil.

Today the papaccella has a new lease of life and young people have learnt to appreciate it:

  • On pizza;
  • in gourmet first courses that mix tradition and innovation, reducing it to an exceptional sauce for paccheri or Neapolitan ziti, or filling it with pasta;
  • in hamburgers;
  • in poke.