Bell Peppers...peperoni I love them grilled and drizzled with pesto or stuffed with ground beef, rice, and herbs and then baked. But more than anything, I adore peperonata. I make mine by sautéing small strips of pepper with red onions, olive oil, and then adding vinegar, sugar, and capers. It is great hot, but even better the next day. Sometimes I get Sicilian cravings and make caponata by adding celery, pinenuts, raisins, and green olives to the peperonata recipe. Traditionally, they add some tomato, but I prefer it without. My favorite peperonata in Florence is served at Cibrèo, where Fabio Picchi almost burns it, bringing out the natural sugars and making it taste like Mamma made it! > Grilled and served with pesto > Filled and baked > Peperonata (see above; pictured bottom left) Give you any ideas? Click here to return to the Estate newsletter. NEWSLETTERS Estate Primavera Tuscan Chocolate Valley I Scream, U Scream, We All Scream for...Gelato! Slow Food, Slow Travel Sagre, Sagre, Sagre! Tuscan Virgins Fall Festivals La Notte di San Lorenzo Fireflies & Fireworks I Love EWE! Andrea's Christmas Dinner Addio Bistecca alla Fiorentina! Guelfa e Ghibellini Tartufi, Feste & Sagre Piatti del Buon Ricordo COMING SOON! Carrara: Marble & White Prosciutto