Quadrata D'Asti Rosso is a stunning Italian heirloom pepper that transforms from vibrant green to deep red over 80 to 85 days. This open-pollinated sweet pepper grows large, blocky four-lobed fruits measuring around 4.5 inches across and up to 6 inches long, with impressively thick walls that make them exceptional for stuffing, roasting, or fresh eating. Hardy across zones 3 to 11, it thrives in full sun with moderate water and will reward you with a generous harvest of sweet peppers that rival any supermarket variety in both flavor and visual appeal.
Full Sun
Moderate
3-11
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Moderate
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The thick walls of Quadrata D'Asti Rosso set it apart from thinner-walled peppers, giving you substantial, meaty flesh that holds up beautifully to cooking. Its progression from green to scarlet red is a visual journey through the growing season, and the large, square-shouldered form makes each fruit look almost architectural in the garden. As an open-pollinated heirloom, you can save seeds from your best plants year after year, building a strain perfectly adapted to your own microclimate.
Quadrata D'Asti Rosso shines in any preparation that celebrates a pepper's substance and sweetness. The thick walls make it ideal for roasting whole over flame or in the oven, where the flesh softens to a silky texture and the skin chars beautifully. Stuff these peppers with rice, meat, or cheese; dice them for salads or salsas; or slice them into rings for grilling. They're also excellent raw, offering a crisp bite and concentrated sweetness that makes them perfect for crudités or antipasto platters.
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Start seeds indoors 6 to 8 weeks before your anticipated last spring frost date. Soak seeds for a few hours before planting to encourage germination. Maintain soil temperature between 70 and 85 degrees Fahrenheit for consistent germination. Keep soil moist but not soggy, and provide bright light as soon as seedlings emerge.
Transplant seedlings outdoors after the last frost has passed and nighttime soil temperatures are consistently above 60 degrees Fahrenheit, ideally 65 to 70 degrees. Harden off plants gradually over 7 to 10 days by exposing them to increasing amounts of outdoor light and wind. Space plants 18 to 24 inches apart in rows or groups. Choose a location with full sun and well-draining soil.
Harvest peppers when they reach full size (around 4.5 inches across and up to 6 inches long) and have turned their mature deep red color, typically 80 to 89 days after transplanting. You can also harvest at the green stage if you prefer, though allowing them to fully ripen to red develops their sweetness. Cut peppers from the stem using scissors or a sharp knife rather than pulling, which can damage the plant. Harvest regularly to encourage continued production throughout the season.
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