Escamillo Corno Di Toro is a hybrid Italian frying pepper that delivers bright yellow fruits ready to harvest in just 60 days from transplants. This compact F1 hybrid thrives in warm-season gardens and produces the delicious, tender peppers that make Italian cuisine sing. If you've ever enjoyed soft, golden peppers sautéed in olive oil, this is the variety that inspired that memory.
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Bright yellow Italian frying peppers arrive quickly, reaching harvest in 60 days from transplants with a compact growth habit that fits snugly into smaller gardens or containers. The fruits are delicious fresh off the plant, and their tender texture makes them ideal for high-heat cooking. Black plastic mulch and row covers in cool climates accelerate ripening and prevent the blossom drop that sometimes plagues peppers in marginal seasons.
These peppers are specifically bred for frying, where their tender walls collapse slightly under heat and their mild sweetness deepens into something almost caramel-like. Slice them lengthwise or into rings, season with salt, and cook in olive oil until they soften and char at the edges. They're equally at home roasted whole, stuffed with cheese or grains, or sliced raw into salads where their brightness cuts through rich dressings.
No timeline data available yet for this variety.
Sow seeds indoors 8 weeks before your last frost date, roughly in late March in most regions. Space seeds 4 per inch in shallow flats or 20-row trays, pressing them 1/4 inch deep into moist seed-starting mix. Maintain soil temperatures between 80 and 90°F for best germination, as pepper seeds germinate very slowly in cooler conditions. Once true leaves appear, transplant seedlings into 2-inch cell-type containers or 4-inch pots and grow at approximately 70°F during the day and 60°F at night.
Transplant outdoors after the last frost date when soil has warmed and weather is settled. Seedlings with visible buds are ideal for transplanting. Space plants 12 inches apart in rows or beds prepared with black plastic mulch. In cool climates, use lightweight fabric row covers supported by wire hoops to buffer cold weather and increase earliness, removing covers on sunny days when temperatures exceed 85°F.
Peppers reach harvest maturity in 60 days from transplanting. Pick fruits when they reach full yellow color for the sweetest, most tender texture; harvesting at this stage encourages continued flowering and fruit production. Use a sharp knife or pruners to avoid damaging the plant.
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