Friggitello

Family: Solanaceae Sweet Pepper

Planting Schedule

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Friggitello Bull’s Horn peppers arrive with a glossy, deep-green sheen and a gently sweet, grassy aroma that turns pleasantly piquant as they ripen.

Their slender, horned pods are tender and smooth, with a crisp snap and a mild heat that stays friendly—ideal for roasting until they blister and char-kissed, or for quick sauté-style skillet favorites and vibrant sauces. Grow them for a long harvest window, when the plants drape with sleek, market-ready peppers that look as good as they taste.

Light: Full SunMaturity: 75 DaysHabit: Upright

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Friggitello Planting Dates by USDA Zone

Estimated US hardiness-zone windows for sow, transplant, and harvest. Enter a US ZIP above for exact local dates, or open a zone below.

Zone	Start Indoors	Sow / Transplant	Harvest
Zone 1a	Protected Environment Only
Zone 1b	Protected Environment Only
Zone 2a	Mar 30th	Jul 20th	Oct 3rd – Aug 29th
Zone 2b	Mar 20th	Jul 10th	Sep 23rd – Aug 25th
Zone 3a	Mar 20th	Jul 10th	Sep 23rd – Sep 1st
Zone 3b	Mar 24th	Jul 14th	Sep 27th – Sep 21st
Zone 4a	Mar 20th	Jul 10th	Sep 23rd – Sep 24th
Zone 4b	Mar 18th	Jul 8th	Sep 21st – Sep 27th
Zone 5a	Mar 13th	Jul 3rd	Sep 16th – Sep 30th
Zone 5b	Mar 9th	Jun 29th	Sep 12th – Oct 5th
Zone 6a	Mar 6th	Jun 26th	Sep 9th – Oct 10th
Zone 6b	Feb 28th	Jun 20th	Sep 3rd – Oct 16th
Zone 7a	Feb 23rd	Jun 15th	Aug 29th – Oct 20th
Zone 7b	Feb 13th	Jun 5th	Aug 19th – Oct 28th
Zone 8a	Feb 4th	May 27th	Aug 10th – Nov 5th
Zone 8b	Jan 26th	May 18th	Aug 1st – Nov 12th
Zone 9a	Jan 9th	May 1st	Jul 15th – Nov 26th
Zone 9b	Dec 15th	Apr 6th	Jun 20th – Dec 9th
Zone 10a	Continuous Production
Zone 10b	Continuous Production
Zone 11a	Continuous Production
Zone 11b	Continuous Production
Zone 12a	Continuous Production
Zone 12b	Continuous Production
Zone 13a	Continuous Production
Zone 13b	Continuous Production

Crop Details

Trait	Value
Days to Maturity	75
Sun Requirements	Full Sun
Growth Habit	Upright
Support Needed	Stake
Planting Depth	Normal
Germination Temp (°F)	80
Min Soil Temp (°F)	60
Min Night Temp (°F)	50
Harden Off (days)	10

Culinary Notes

Chef's Note

Friggitello’s thin walls and mild piquance make them a pepper you actually want to eat in quantity—roast them until they blister so the sweetness turns smoky without going hot or harsh. They stay crisp-tender in a hot skillet, so they don’t melt into the pan like thicker peppers, and they love bright acids to keep the char lively.

Best Uses

roast or grill until blistered and blackened, then peel and toss with olive oil and salt
quick skillet sauté (fast cook, minimal stirring) for crisp-tender pods
blend into a bright, quick frying-pan sauce for pasta or eggs
stuff and roast for a mild heat that won’t overwhelm the filling

Flavor Profile

gently sweet, grassy pepper aroma crisp snap with mild, friendly heat blistered char brings smoky, slightly bittersweet notes

Kitchen Pairings

garlic olive oil lemon Parmesan eggs anchovy

Frequently Asked Questions

What pest or disease issue commonly affects Capsicum annuum (Friggitello), and what should I do?

Watch for aphids and thrips, which can cluster on tender Friggitello growth and stunt plants or spread viruses. Spray affected plants with insecticidal soap, targeting undersides of leaves, and remove heavily infested tips early. If you see wilting plus dark, water-soaked lesions at the stem base, suspect soil-borne disease and avoid overwatering; improve drainage and remove affected plants to limit spread.

How often should I water Friggitello during peak growth, and what soil moisture should I maintain?

During flowering and fruiting (after seedlings establish), water deeply about 1–2 times per week, adjusting to heat and wind so the soil stays evenly moist but never soggy. Aim for top 2–3 in (5–8 cm) to dry slightly between waterings; peppers in soggy soil are more prone to stem/root issues. Mulch around the plants to reduce moisture swings that can lead to blossom drop and uneven fruit set.

How can I tell when Friggitello peppers are ready to harvest?

Friggitello (Capsicum annuum) is usually harvested when the pods are long and glossy and still green, typically about 70–80 days after transplanting. Pick when fruits are firm, have reached their full size for the variety, and feel crisp rather than soft or wrinkled. Harvest regularly once they start setting to keep the plant producing new green peppers.